Baked Pork and Spinach Enchiladas with Avocado-Lime Topping

These hearty enchiladas bring together savory ground pork, tender spinach and sweet corn, all wrapped in soft tortillas and baked under a blanket of tomato sauce and melted cheese. The combination is pure comfort food with a fresh finish.

What makes this dish special is the bright topping of creamy avocado and a squeeze of lime. It cuts through the richness and adds a pop of color and flavor. Perfect for a weeknight dinner that feels like a celebration.

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Ingredients

8 flour tortillas (8-inch)View ingredient guideLike ingredientDislike ingredient

1 lb ground porkView ingredient guideLike ingredientDislike ingredient

2 cups fresh spinach, choppedView ingredient guideLike ingredientDislike ingredient

1 cup fresh corn kernels (from about 2 ears)View ingredient guideLike ingredientDislike ingredient

2 cups tomato sauceView ingredient guideLike ingredientDislike ingredient

2 cups shredded Monterey Jack cheeseView ingredient guideLike ingredientDislike ingredient

1 avocado, slicedView ingredient guideLike ingredientDislike ingredient

1 lime, cut into wedgesView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium-high heat, cook the ground pork, breaking it apart, until browned and cooked through, about 6-8 minutes. Season with salt and pepper. Remove from skillet and set aside.
3. In the same skillet, add the chopped spinach and corn kernels. Cook until spinach is wilted and corn is tender, about 3-4 minutes. Return the pork to the skillet and stir to combine.
4. Spread about 1/2 cup of tomato sauce on the bottom of the prepared baking dish.
5. To assemble each enchilada: place a generous spoonful of the pork mixture down the center of a tortilla. Roll up tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
6. Pour the remaining tomato sauce over the enchiladas, spreading evenly. Sprinkle the shredded cheese over the top.
7. Bake for 20-25 minutes, until the cheese is melted and bubbly and the edges are golden.
8. Remove from oven and let rest for 5 minutes. Top with sliced avocado and serve with lime wedges on the side.
9. Squeeze lime juice over each serving before eating.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, ground turkey or chicken work well as substitutes. Just be sure to cook them thoroughly and season well.

Can I make these enchiladas ahead of time?

Absolutely. Assemble the enchiladas (without baking), cover and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time.

What can I use instead of fresh corn?

Frozen corn (thawed) or canned corn (drained) are fine substitutes. Fresh corn adds a nice crunch, but frozen or canned work in a pinch.