Pork and Chorizo Enchiladas

I found this delicious pork and chorizo enchiladas recipe on the BBC Good Food website a couple of years ago when looking to make something different with pork mince.   We've been to Mexico on holiday twice and love the food, so this was definitely a dish to try and we weren't disappointed!  

The recipe suggests to serve half and freeze the rest for another day.   I've now made it a couple of times - the first time I halved the recipe as I didn't have enough room in the freezer at the time to store the other half.  The second, most recent time I made it, I made the full recipe but froze half the filling only, in 2 airtight plastic containers, to enjoy with rice, a baked potato and nachos.

Tips (updated September 2024)

• Red chillis - green jalapeno chillis are a good substitute if you don't have red ones. Be careful though, they may be a bit hotter!
• Chorizo - if you can't get cooking chorizo, don't worry, cured chorizo rings are a good substitute. No need to remove the skin, just chop them into small cubes.
• Peppers - yellow and orange peppers are a good substitute for red and/or green peppers.
• Beans - cannellini beans, kidney beans or black beans are a good substitute for borlotti beans in this recipe.
• Fromage frais - full fat Greek yogurt is a good substitute for fromage frais.
• Make ahead - the enchilada filling and fromage frais topping can easily be made ahead, earlier in the day, ready for assembly at step 3.
• Freezing and reheating - see steps 5 to 7 within the instructions for freezing and reheating thawed and frozen cooked enchiladas.

Other recipes you might also like to try

Click here for all Mexican recipes, and here to browse pork dishes.

Recent New Recipes

Ingredients (updated September 2024)

• 1 tbsp olive oil
• 2 large onions, halved and thinly sliced
• 3 cloves garlic, chopped
• 2 heaped tbsp smoked paprika
• 1 tbsp ground cumin
• 2 tsp cinnamon
• 2 red chillies, halved, deseeded and sliced (see Tips)
• 500g pork mince
• 2 x 200g packs cooking chorizo sausages, removed from their skins and diced (see Tips)
• 680g bottle passata
• 300ml cold water
• 1 pork or chicken stock cube (or pot)
• 2 red and 2 green peppers, deseeded, quartered and sliced (see Tips)
• 2 x 400g tins borlotti beans, drained and rinsed (see Tips)
• 30g pack coriander, chopped
• 500g tub full fat fromage frais (see Tips)
• 1 large egg
• salt and freshly ground black pepper
• 2 packs of 8 soft flour or corn tortillas
• 140g mature cheddar, grated

To serve: 

• green salad
• red rice (optional)

Instructions (updated September 2024)

1. Heat the oil over a medium low heat in a large, deep pan and fry the onions and garlic for about 10 minutes. Add the spices and half the chilli, and cook for 1 minute 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 minutes until the meat and peppers are tender. Stir in the beans and two-thirds of the coriander. Heat oven to 190C/170C fan/gas 5.
2. Meanwhile, put the fromage frais (with any liquid in the tub) into a bowl, and beat in the egg, remaining coriander and season with salt and freshly ground black pepper.
3. If making the full recipe, you'll need 2 large rectangular ovenproof (and freezer proof) dishes (my dish is 24cm x 34cm). Spoon the meat mixture onto the centre of the tortillas, roll up and arrange 8 in each dish. Spoon half of the fromage frais mixture on top of one dish of assembled tortillas and smooth to cover. Repeat with the other dish. Scatter each dish with half the cheese and remaining chillies.
4. Bake for 25 minutes until golden, then serve with green salad and red rice, if you like.
5. TO FREEZE - when cold, cover with cling film and foil. The cooked enchiladas will keep in the freezer for 3 months.
6. REHEAT - thaw in the fridge and reheat uncovered as above, adding an extra 15 minutes to the time, checking that it is hot all the way through.
7. REHEAT FROM FROZEN - you can also bake from frozen. Put the dish (covered with fresh foil) on a baking tray in the oven, then turn the oven to 180C/160C fan/gas 4 and bake for 2 hours. 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 minutes more, and serve.

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

It would also be great if you could take a photo and tag Felly Bull on social media, thanks.

Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!