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Pork Enchiladas⏱ 235 min total
Recipes

Pork Enchiladas

Per 1 serving · 335 g · 15 ingredients

Calories
534
27%
of a 2,000 cal day
  • Protein
    29g
    22% of calories
  • Carbs
    21g
    16% of calories
  • Fat
    36g
    62% of calories
Portion

At a glance

One serving of Pork Enchiladas (335 g) has 534 calories, with 29 g of protein, 21 g of carbohydrates and 36 g of fat. Most of its energy comes from fat (62% of calories). It is high in protein (58% DV), thiamine (75% DV) and riboflavin (b2) (39% DV). Keep an eye on sodium, saturated fat and cholesterol, which provide 74%, 74% and 41% of the daily value.

Per 100 g
159cal
medium energy density
Protein per 100 cal
5.5g
Net carbs
19g
carbs minus fiber
Fiber
2.2g
7 g sugar

High in

20%+ of the daily value

  • Protein58%
  • Thiamine75%
  • Riboflavin (B2)39%
  • Niacin31%
  • Vitamin B636%
  • Vitamin B1249%

Good source of

10–19% of the daily value

  • Vitamin A14%
  • Vitamin D15%
  • Choline15%
  • Potassium15%
  • Magnesium13%
  • Copper15%

Watch

20%+ of the daily value

  • Sodium74%
  • Saturated fat74%
  • Cholesterol41%

Ingredients

For one serving. Tap an ingredient to see its nutrition.

Directions

Prep 45 minCook 190 min
  1. 1

    Heat the oven to 325°F. Set a rack in the center position.

  2. 2

    Finely dice the sun-dried hot chiles. Toast them in a dry skillet over medium heat with the chili powder, cumin, salt, oregano, cayenne, and black pepper until fragrant, 3–5 minutes. Transfer to a bowl to cool slightly.

  3. 3

    Cut the pork shoulder into 3-inch chunks if not already done. Toss well with the toasted spice mixture and place in a Dutch oven.

  4. 4

    Add about one-third of the salsa verde, all of the chicken broth, the smashed garlic, and the quartered onion. Bring to a gentle simmer on the stovetop, cover, and transfer to the oven. Braise until the pork is very tender, 2 to 2½ hours.

  5. 5

    Lift the pork out to a bowl, discard any excess fat, and shred with two forks. Increase the oven temperature to 350°F.

  6. 6

    Whisk the remaining salsa verde into the sour cream to make the sauce. Spread about 1/2 cup of sauce over the bottom of a 9×13-inch baking dish.

  7. 7

    Wrap the corn tortillas in a damp paper towel and microwave until pliable, about 40 seconds.

  8. 8

    Working one tortilla at a time, lightly coat with a little sauce, add some shredded pork and a handful of cheese, roll up, and place seam-side down in the baking dish.

  9. 9

    Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake at 350°F until bubbling and lightly golden, about 30 minutes. Let rest 5–10 minutes before serving.

Vitamins & minerals

Amounts for 1 serving (335 g). Bars show % of the daily value.

Vitamins

NutrientAmount% Daily Value
Vitamin A124 μg
14%
Vitamin C6 mg
7%
Vitamin D2 μg
15%
Vitamin E1 mg
6%
Vitamin K4 μg
3%
Thiamine1 mg
75%
Riboflavin (B2)1 mg
39%
Niacin5 mg
31%
Vitamin B60.5 mg
36%
Folate (B9)20 μg
5%
Vitamin B121 μg
49%
Pantothenic acid1 mg
21%
Choline84 mg
15%

Minerals

NutrientAmount% Daily Value
Calcium277 mg
28%
Iron2 mg
29%
Potassium701 mg
15%
Magnesium55 mg
13%
Phosphorus456 mg
65%
Zinc5 mg
42%
Copper0.1 mg
15%
Manganese0.1 mg
4%
Selenium39 μg
72%
Full breakdown · 43 more nutrients
NutrientAmount% Daily Value
Alanine1 g—
Alpha Linolenic Acid (ALA)0 g—
Alpha carotene15 μg—
Arginine2 g—
Aspartic acid2 g—
Beta carotene205 μg—
Caffeine0 mg—
Cystine0.3 g—
Docosahexaenoic Acid (DHA)0 g—
Docosapentaenoic Acid (DPA)0 g—
Eicosapentaenoic Acid (EPA)0 g—
Fluoride10 μg—
Fructose0.1 g—
Galactose0 g—
Glucose0.2 g—
Glutamic acid5 g—
Glycine1 g—
Histidine1 g—
Hydroxyproline0 g—
Isoleucine1 g—
Lactose0.1 g—
Leucine2 g—
Lycopene0.2 μg—
Lysine2 g—
Maltose0 g—
Methionine1 g—
Monounsaturated fats13 g—
Phenylalanine1 g—
Polyunsaturated fats3 g—
Proline2 g—
Retinol105 μg—
Serine1 g—
Starch0 g—
Sucrose0.1 g—
Theobromine0 mg—
Threonine1 g—
Total omega 30 g—
Total omega 60.2 g—
Tryptophan0.4 g—
Tyrosine1 g—
Valine2 g—
Vitamin D20 μg—
Vitamin D32 μg—

Burning 534 calories

Estimated for a 70 kg (154 lb) adult using MET values from the Compendium of Physical Activities.

  • 101min
    Walking (3.5 mph)
  • 64min
    Cycling (moderate)
  • 44min
    Running (6 mph)
  • 75min
    Swimming laps

Common questions

How many calories are in Pork Enchiladas?

One serving of Pork Enchiladas (1 serving) has 534 calories, which works out to 159 calories per 100 g. That is about 27% of a 2,000-calorie day.

Are Pork Enchiladas high in protein?

It provides a solid 29 g of protein per serving (58% of the 50 g daily value), but protein supplies only 22% of its calories, so it is not a protein-dense food. Foods where protein provides 30% or more of calories are generally considered protein-dense.

Are Pork Enchiladas keto-friendly?

It is hard to fit into a strict keto diet. One serving has 19 g of net carbs and 16% of its calories come from carbohydrates, while most keto plans cap net carbs at 20–50 g per day.

How much sodium is in Pork Enchiladas?

1697 mg per serving, which is high (20% or more of the 2,300 mg daily value).

How much sugar is in Pork Enchiladas?

7 g of total sugars per serving. Labels list total sugars, which include natural sugars from fruit and milk as well as any added sugars.

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