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Try this mouthwatering one pan pork enchilada recipe that is packed with flavor and easy to make. Perfect for a delicious dinner!

I’m always on the search for easy recipes that are delicious and filling for me and the family. Bonus is they are stocked with kitchen staple ingredients, and made in one pan. These fit every requirement, and these one pan pork enchiladas are perfect for a weeknight, or even entertaining. If you aren’t in the mood for pork, feel free to use ground chicken, or ground turkey!

The filling for these is really quite easy, with ground pork, a subtle heat with poblano peppers and caramelized onions. In lieu of a complicated green sauce, using jarred salsa verde makes these perfect for weeknight cooking. Of course, I love making my own roasted tomatillo salsa when I can, but it’s not always conducive to weeknight dinners. 

Dish Count for One Pan Pork Enchilada Recipe- 

Weeknight meals mean keeping the dishes to a minimum! Let’s start with these!

Recipe Ingredients

​The prep time isn’t exorbident on thisrecipe, but there is some slicing and chopping required. If you’re not in the mood for chicken, you can totally swap it out for lean ground beef.

  • Green Onions, or Scallions
  • 1 cup Tomatoes, diced
  • 2 Tbsp Taco Seasoning – try my homemade taco seasoning blend, with chili powder, cumin, making it perfect for this recipe!
  • 1 jar (14oz) Salsa Verde
  • 1/2 cup Sour Cream
  • 2 Poblano Peppers – seeded and sliced
  • 2 cans (14oz) Black Beans, drained and rinsed
  • Flour Tortillas
  • 1 cup shredded Cheese – Cheddar, Monterey Jack, Pepper Jack, your choice!
  • Vegetable Oil
  • Salt and Pepper
  • 1 pound Ground Pork – you can substitute ground chicken, or ground turkey if you want a leaner meat

How to Make Pork Enchiladas

  1. Preheat the oven to 400 degrees. On your cutting board, halve and thinly slice the green onions. Thinly slice the white for the filling, and save the greens for topping later. Place into the mixing bowl for later. Next, seed and thinly slice poblano peppers. Add to the mixing bowl.
  2. Preheat your cast iron skillet or casserole pan over medium high heat. Once heated, add in oil and saute the peppers and onions. Stir occasionally until they soften and begin to softened and blister. While these cook, begin working on the pork. Once the onions are softened and the peppers begin to blister slightly, remove them and put them back into the mixing bowl for later. 
  3. Next, season the pork with salt, pepper, and taco seasoning. 
  4. Add additional oil to the pan, and allowing it to cook on one side until it is browned. Pour the peppers and onions back into the pan, and pour over half of the salsa verde, stirring to combine. Once combined, pour entire mixture back into the mixing bowl. Taste and adjust seasoning as necessary. 
  5. On to a clean cutting board, lay out the flour tortillas, dividing about 1/3 cup of pork and pepper mixture into the center of each. Sprinkle with a little cheese. Gently roll up, and place into same cast iron pan you used to cook onions and peppers. No need to clean, just spray with non stick spray or oil. 
  6. Place seam-side down to keep them together. 
  7. Repeat the process with remaining tortillas and pork and pepper filling and cheese.
  8. Once complete, pour the remaining salsa verde over the top of the enchiladas, and remaining cheese. 
  9. Bake until the cheese on top is melted and beginning to bubble. Remove from the oven and allow to rest for five minutes.
  10. Serve with fresh minced cilantro, and sour cream. 

Pork Enchilada Recipe Variations

If you want to use these as a pantry clean out meal, that can create some epic variations!! Here are some of my favorite substitutions to make these enchiladas your own! 

  • Black Beans, or refried beans
  • Use Rotisserie chicken from the store, and eliminate a step of cooking and use shredded chicken!
  • Cheddar cheese
  • Monterey Jack Cheese, or Pepper Jack Cheese!
  • Canned green chiles – add more spice to this recipe with canned green chiles!
  • Corn Tortillas
  • Jarred Red or Green Enchilada Sauce
  • Roasted vegetables – roasted squash would be amazing here too!

What To Serve With This Enchiladas Recipe

Here are some of my favorite Mexican dishes that can be served on the side, or Mexican rice. 

5 Minute Guacamole

Smoky Roasted Salsa  

More Favorite Mexican Inspired Recipes

Salsa Verde Mac and Cheese

Chipotle Chicken Enchiladas with Roasted Butternut Squash and Black Beans

The Pioneer Woman’s White Chicken Enchiladas

Cast Iron Beef Empanadas

Must Have Tools To Make This Recipe

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One Pan Salsa Verde Pork Enchiladas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 1 review
  • Author: Megan Keno
  • Prep Time: 20 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 55 minutes
  • Yield: 4-6 1x
  • Category: Mexican
  • Method: Cast Iron
  • Cuisine: Mexican
Print Recipe

Description

Try these mouthwatering one pan Pork enchiladas that are packed with flavor and easy to make. Perfect for a delicious dinner!

Ingredients

Units Scale

  • 1/2 cup sliced Green Onions, or Scallions

  • 1 cup Tomatoes, diced

  • 1 jar (14oz) Salsa Verde

  • 1/2 cup Sour Cream

  • 2 Poblano Peppers – seeded and sliced

  • 2 cans (14oz) Black Beans, drained and rinsed

  • Flour Tortillas

  • 1 1/2 cup shredded Cheese – Cheddar, Monterey Jack, Pepper Jack, your choice!

  • Vegetable Oil

  • Salt and Pepper

  • 1 pound Ground Pork – You can sub equal chicken tenders cut into thin slices or ground chicken

Instructions

    • Preheat the oven to 400 degrees. On your cutting board, halve and thinly slice the onion. Use the white parts for the filling, and save the greens for topping later. Place into the mixing bowl for later. Next, seed and thinly slice poblano peppers. Add to the mixing bowl.

    • Preheat your cast iron skillet or casserole pan over medium high heat. Once heated, add in oil and saute the peppers and onions. Stir occasionally until they soften and begin to softened and blister. While these cook, begin working on the pork. Once the onions are softened and the peppers begin to blister slightly, remove them and put them back into the mixing bowl for later. 

    • Next, season the pork with salt, pepper, and taco seasoning. 

    • Add additional oil to the pan, and allowing it to cook on one side until it is browned.  Pour the peppers and onions back into the pan, and pour over half of the salsa verde, stirring to combine. Once combined, pour entire mixture back into the mixing bowl. Taste and adjust seasoning as necessary. 

    • On to a clean cutting board, lay out the flour tortillas, dividing about 1/3 cup of pork and pepper mixture into the center of each. Sprinkle with a little cheese. Gently roll up, and place into same cast iron pan you used to cook onions and peppers. No need to clean, just spray with non stick spray or oil. 

    • Place seam-side down to keep them together. 

    • Repeat the process with remaining tortillas and pork and pepper filling and cheese.

    • Once complete, pour the remaining salsa verde over the top of the enchiladas, and remaining cheese. 

    • Bake until the cheese on top is melted and beginning to bubble. Remove from the oven and allow to rest for five minutes.

    • Serve with fresh minced cilantro, and sour cream.