Pork & chorizo enchiladas

Pork & chorizo enchiladas

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(7 ratings)

Prep: 30 mins Cook: 1 hr, 10 mins


Serves 8
This Mexican one-pot dish is a delicious and easy, make-ahead family meal - serve half and freeze the rest for another day

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal812
  • fat41g
  • saturates18g
  • carbs60g
  • sugars19g
  • fibre8g
  • protein46g
  • salt3.2g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large onions, halved and thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves, chopped
  • 1 tbsp ground cumin
  • 2 heaped tbsp smoked paprika
  • 2 tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 2 red chillies, halved, deseeded and sliced
  • 500g pack pork mince
  • 2 x 200g packs cooking chorizo sausages, removed from their skins



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 680g bottle passata
  • 1 pork or chicken stock cube
  • 2 red and 2 green peppers, deseeded, quartered and sliced



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 2 x 400g cans borlotti beans, drained
  • 30g pack coriander, chopped
  • 500g tub fromage frais (not fat-free)
  • 1 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 packs of 8 soft corn tortillas
  • 140g mature cheddar, grated
  • green salad, to serve


  1. Heat the oil in a large, deep pan and fry the onions and garlic for about 10 mins. Add the spices and half the chilli, and cook for 1 min more. Tip in the pork and chorizo, turn up the heat and fry the meat, stirring and breaking it down until it changes colour. Pour in the passata and 300ml water, then crumble in the stock cube. Pile in the peppers, stir, cover and simmer over a low heat for 30 mins until the meat and peppers are tender. Stir in the beans and two-thirds of the coriander.

  2. Meanwhile, tip the fromage frais (with any liquid in the tub) into a bowl, and beat in the egg, remaining coriander and seasoning. Get out 2 ovenproof and freezer-proof dishes.

  3. Spoon the meat onto the centre of the tortillas, roll up and arrange 8 in each dish. Spoon half of the fromage frais mixture on top and smooth it to cover the tortillas. Scatter each with half the cheese and remaining chillies. If eating now, heat oven to 190C/170C fan/gas 5 and bake for 25 mins until golden, then serve. If freezing, when cold cover with cling film and foil. Will keep for 3 months. To serve, thaw in the fridge and reheat uncovered as above, adding an extra 15 mins to the time, checking that it is hot all the way through. You can also bake from frozen. Put the dish (covered with fresh foil) on a baking tray in the oven, then heat oven to 180C/160C fan/gas 4 and bake for 2 hrs. Don’t put the frozen dish in a preheated oven as it might crack – it’s better to let it heat slowly. Remove the foil and bake for 20 mins more. Serve with a green salad.

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Comments, questions and tips

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pennyclark's picture
28th Aug, 2017
This went down really well with the family, my son wasn't sure about the soft tortilla's so might try with pasta, the pork and chorizo filling is amazing!!!!
2nd May, 2017
Very impressed with this recipe. Halved the quantities and added half teaspoon of ground coriander as suggested by others. I couldn't get fromage frais other than the fat free version so substituted with greek style yoghurt, which worked well. Will definitely make again.
19th Sep, 2015
I couldn't get full fat fromage frais!! Hope this works with fat free even though it says not to use it ... :/
16th Jul, 2015
Thought the spice seasoning was not quite right. Much improved with the addition of some ground coriander in addition to the fresh. Great recipe though!
3rd Feb, 2015
Absolutely delicious. Made loads- enough for at least four meals for two people.
15th Oct, 2014
This is a really nice dish. It makes a change from having chicken all the time, definitely one for the recipe book. Thankyou good food xx
8th Oct, 2014
Really delicious, and a good way of using pork mince, will definitely make again.
8th Oct, 2014
I cooked this last night for the family, and adjusted the chilli so we had one spicy version and one milder. Both versions were greatly enjoyed by the family, with our 11-year-old son even asking if he could have it in his packed lunch for school the next day. Will definitely cook again.
jburton's picture
2nd Oct, 2014
Sounds lovely but I'm going to use this mix to stuff and roast marrow rings. Thank-you for giving me another idea to fill them with.
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