Pork Enchiladas
This chef-curated Pork Enchiladas offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 40g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 354 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Pork Enchiladas offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Pork Enchiladas to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Pork Enchiladas, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 2 cups shredded cooked pork
- 1 (10 ounce) can enchilada sauce
- 1/2 teaspoon onion powder
- 1 cup reduced fat sour cream
- 1 (4 ounce) can chopped green
- chilies
- 2 cups shredded Colby-Monterey
- Jack cheese
- 1 (10.75 ounce) can condensed
- tomato soup
- 1/4 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 6 (7 inch) flour tortillas
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Preheat an oven to 350 degrees F (175 degrees C)Step 2: Technique & Execution
Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowlStep 3: Technique & Execution
In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cuminStep 4: Technique & Execution
Pour a thin layer of the tomato soup mixture into a 9x13 baking dishStep 5: Technique & Execution
Spread pork mixture down the center of each tortillaStep 6: Technique & Execution
Roll tortillas to enclose filling; place seam side down in the baking dishChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 354 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 40g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 36g | Complex, slow-digesting dietary fiber |
| Fat | 15g | Wholesome dietary lipids for micronutrient absorption |
Pork Enchiladas
This chef-curated Pork Enchiladas offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: Preheat an oven to 350 degrees F (175 degrees C)
Technique & Execution: Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl
Technique & Execution: In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin
Technique & Execution: Pour a thin layer of the tomato soup mixture into a 9x13 baking dish
Technique & Execution: Spread pork mixture down the center of each tortilla
Technique & Execution: Roll tortillas to enclose filling; place seam side down in the baking dish
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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