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Spicy slow cooked pork enchiladas recipe

Spicy slow cooked pork enchiladas recipe

14 ratings

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  • Serves 4
  • 15 mins to prepare and 1 hr 55 mins to cook
  • 728 calories / serving


  • 2 tbsp olive oil
  • 3 garlic cloves, shredded
  • 810g 4 pork shoulder steaks
  • ¼ tsp ground cumin
  • pinch chilli flakes
  • 1tbsp honey
  • 500ml chicken stock
  • grated zest and juice 1 orange
  • 8 soft corn tortillas (Old El Paso)
  • 1 small red onion, thinly sliced
  • 300g soured cream
  • 1 red chilli, deseeded and chopped
  • coriander sprigs, to garnish
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    34g 48%
  • Saturates

    15g 74%
  • Sugars

    11g 12%
  • Salt

    3.3g 55%

of the reference intake
Carbohydrate 55.1g Protein 52.2g Fibre 2.9g


  1. Heat oven to 160C, 140C fan, gas 3 and grease a large shallow ovenproof dish.
  2. Heat the oil in a large ovenproof pan or casserole then add the garlic and pork. Fry for a few minutes each side then lift the pork from the pan.
  3. Stir the spices and chilli into the pan juices, then add the honey, chicken stock and orange zest and juice. Return the pork to the pan and cook in the oven for 1 hour 30 minutes until the pork is tender. Cool and shred the meat. If there is a lot of spicy gravy left in the pan, boil it on the hob to reduce it to about 5tbsp.
  4. Warm the tortillas according to pack instructions then spoon some of the pork down the centre followed by the red onion. Roll up and arrange in a single layer in the dish.
  5. Spoon over the soured cream, scatter over the chill and bake for 25 minutes until golden and heated through. Serve sprinkled with the coriander with rice, the meat juices and some salad leaves and avocado.

See more Mexican recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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