One-Pan Pork Enchiladas Verdes
with Mexican Cheese Blend & Hot Sauce Crema
- Milk
- Soy
- Wheat
We’re very into verde. We love red salsa as much as anyone, but when it comes to these enchiladas? Team green all the way. This mild, tomatillo-based salsa adds a sweet kick to pork filling and coats tortillas with a subtle tang. A zesty cheese topping turns brown and bubbly in the oven, then everything’s cooled with crema and scallion greens. Be warned: After this dinner, your entire enchilada world may be turned upside down. Welcome to the dark (green) side! \
Ingredients
1 unit
Long Green Pepper
2 unit
Scallions
1 teaspoon
Hot Sauce
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Ground Pork
1 tablespoon
Southwest Spice Blend
7.06 ounce
Green Salsa
½ cup
Mexican Cheese Blend
(Contains: Milk)
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Heat broiler to high. Wash and dry produce. • Halve, deseed, and thinly slice green pepper crosswise into strips. Trim and thinly slice scallions, separating whites from greens.
• In a small bowl, combine sour cream with hot sauce to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add green pepper; season with salt and pepper. Cook, stirring, until pepper is softened and lightly blistered, 5-7 minutes.
• Add a drizzle of oil, pork*, scallion whites, and Southwest Spice Blend to pan with green pepper; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 3-5 minutes. • Stir in ¼ of the salsa (you’ll use the rest in the next step); taste and season with salt and pepper. • Turn off heat; transfer filling to a medium bowl. Wipe out pan.
• Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in pan used for filling. TIP: For 4 servings or if pan isn’t ovenproof, place enchiladas in a 9-by-13-inch baking dish. • Top with remaining salsa and sprinkle with Mexican cheese blend.
• Broil enchiladas until browned and bubbly, 3-4 minutes. TIP: Watch carefully to avoid burning. • Drizzle with crema and sprinkle with scallion greens. Serve.
Ground Pork is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tangy green salsa and spice blend, though some found it too sour or spicy 🌶️.
- Ease of prep: Quick, easy, and often described as a one-pan favorite for weeknight dinners.
- Suggestions: Consider baking instead of broiling for more even heating; some added extra cheese inside the enchiladas.
- Portions: Several mentioned needing a side dish like rice or beans to make it a complete meal.
- Protein: Some preferred chicken or beef over pork; a few noted issues with meat quality.
Reviews from our home cooks
A quick and easy recipe that tasted great. I especially liked the addition of the hot sauce crema to balance with the salsa to add some more flavor and sauce so the enchiladas weren't overly dry.
VERY good! A nice balance of heat and tanginess. The pork was okay, but I think chicken would work with the verdes better. I also stuffed a little cilantro lime rice in the enchiladas.
Never tried making my own enchiladas and it was so easy and sooo good! Had the right amount of salsa and broiling the cheese was a good decision. Can't wait to try the receipt again with other meats and sauces.
The green pepper was very good. I put this meal as one of my favorites because the crema, filling, tortillas, and salsa were excellent. It has a great overall taste.
Good and fairly easy recipe. Could use more cheese both on top and a bit inside the enchiladas to balance out.
Really tasty, loved the salsa verde but would love double cholula - give me that spice! Really easy to make too.
This was very good though I cheated a little and made staked enchiladas. So much easier than rolling them. Added all salsa to meat mixture. Placed one tortilla on bottom with layer of meat & cheese. Repeated this three times ending with meat & cheese. Quite tasty.
Tastes great. I like the texture better than my own method. Plus, it was quicker then my traditional enchiladas. I learned something new and this is my new recipe!
Very easy & tasty! I got busy doing dishes and forgot to check the enchiladas in the broiler so the ends of the tortillas got a little overdone, but this is definitely a recipe I'd get again! The flavors are amazing!
I love the flavors of the pork filling and chili verde sauce. The dish would be even better if you increased the amount of chili verde sauce.
