Green Pork Enchiladas with Creamy Hot Sauce Crema

These green pork enchiladas are a vibrant twist on a classic. We use a mild tomatillo-based salsa verde that adds a sweet tang to the savory pork filling, all wrapped in soft flour tortillas. Topped with a bubbly Mexican cheese blend and finished with a cool, spicy crema, every bite is a balance of flavors.

This one-pan meal comes together quickly, making it perfect for busy weeknights. The enchiladas bake until the cheese is golden and the edges are crispy, then get a drizzle of hot sauce crema and a sprinkle of scallions. Serve them with a side of rice or a simple salad for a complete dinner.

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Ingredients

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Green SalsaView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C).
2. Thinly slice the scallions, separating white and green parts. Dice the long green pepper into small pieces.
3. In a large oven-safe skillet, heat the cooking oil over medium-high heat. Add the ground pork and cook, breaking it apart, until browned, about 4-5 minutes. Season with salt and pepper.
4. Add the diced green pepper and scallion whites to the skillet. Cook for 2 minutes until softened.
5. Stir in the southwest spice blend and half of the green salsa (about 1/4 cup). Cook for 1 minute until fragrant. Remove from heat.
6. Warm the tortillas in the microwave for 20 seconds to make them pliable. Spoon the pork mixture evenly down the center of each tortilla, then roll them up tightly.
7. Place the rolled enchiladas seam-side down in the same skillet (or a baking dish). Pour the remaining green salsa over the top, spreading evenly.
8. Sprinkle the Mexican cheese blend over the enchiladas.
9. Bake for 15-18 minutes, until the cheese is melted and bubbly and the edges are slightly crispy.
10. While the enchiladas bake, make the crema: In a small bowl, mix the sour cream with the hot sauce. Season with a pinch of salt.
11. Remove the enchiladas from the oven. Drizzle the hot sauce crema over the top and garnish with the scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them before rolling to prevent cracking.

Can I substitute the ground pork with chicken or beef?

Absolutely. Ground chicken or beef can be used in place of pork; adjust cooking time as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.