I love a good enchilada. There’s something so satisfying about meat and cheese and savory, slightly spicy sauce all rolled up in a tortilla. These are quick and easy, but pack a punch for the tastebuds!
For Ground Pork
1 lb ground pork
½ white onion, chopped
4 cloves garlic, minced
1 jalapeno deseeded, chopped (optional)
½ cup orange juice (juice 2-3 oranges or use orange juice)
1 tablespoon dried oregano
2 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon pepper
For Enchilada Assembly
15 oz enchilada sauce (here’s our favorite homemade version!)
8 flour tortillas
1 ½ cups shredded cheese
Limes, chopped cilantro, lettuce, sour cream, slice olives, salsa, etc.
Place the ground pork into a large frying pan, and cook until crumbled. Add the onion and garlic, cooking until soft and fragrant. Add remaining ingredients and cook another two to three minutes. Heat oven to 375°F. Spray a 13×9-inch baking dish with cooking spray. Spread ½ cup of the enchilada sauce on the bottom of the baking dish. Assemble the enchiladas by placing about ⅓ cup of ground pork down the center of a tortilla. Add 1 tablespoon of shredded cheese. Roll tortillas tightly, and place seam side down in the baking dish. Repeat with the remaining tortillas. Pour the rest of the enchilada sauce over the tortillas and sprinkle with cheese.Bake for 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.