High-Protein Pork Enchiladas (Macro-Friendly & Packed With Flavor!)
on Dec 18, 2025, Updated Jan 28, 2026
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If you love classic enchiladas but want a lighter, higher-protein version you can feel great about, these Pork Enchiladas will be your new go-to. They’re cheesy, saucy, perfectly spicy, and surprisingly simple thanks to a slow cooker or pressure cooker option for the pork. The combination of tender green chile pork and creamy, cheesy filling wrapped inside warm corn tortillas is unbelievably satisfying—while still keeping your goals front and center.
This recipe makes seven full servings (two enchiladas each!), so it’s perfect for busy weeknights, feeding a crowd, or prepping ahead for easy grab-and-reheat lunches. Each serving packs more than 34 grams of protein and 5 grams of fiber, making this both a comfort-food favorite and a macro win.
Macros per Serving
Makes: 7 servings
Serving Size: 2 enchiladas (about 250g)
Calories: 416
Macros: 34.6p / 34.9c / 11.5g (5 fiber)
How to Log It
Search “Stay Fit Mom Chicken Pork Enchiladas” in MyFitnessPal or MacrosFirst for easy tracking.
Ingredients
For the Pork:
- Pork sirloin tip roast or tenderloin
- Extra virgin olive oil
- Your favorite seasoning blend
- Salsa verde
- Apple cider vinegar
- 1 cup water (instant pot only)
For the Enchiladas:
- Boneless pork loin or tenderloin
- Salsa verde
- 1/3 less fat cream cheese
- Old El Paso red enchilada sauce
- Corn tortillas
- Reduced fat Mexican cheese blend
- Diced green chiles
Substitution Ideas
Make this recipe work for your preferences or pantry:
- Protein options:
- Swap pork for shredded chicken breast or rotisserie chicken.
- Use ground turkey or lean ground beef as a shortcut; cook fully before mixing with the cream cheese filling.
- Tortillas:
- Use flour tortillas instead of corn (just note the macro change).
- Swap for low-carb tortillas to increase fiber and lower carbs.
- Cheese:
- Use full-fat Mexican cheese if you prefer a richer flavor.
- Swap in mozzarella or Monterey Jack.
- Sauce:
- Use a red + green sauce blend (“Christmas style”) for extra flavor.
- Substitute homemade enchilada sauce if you prefer less sodium
Variations
- Extra Veggie Version:
- Add sautéed zucchini, onions, or mushrooms to the filling for more volume and fiber.
- Spicier Enchiladas:
- Stir in diced jalapeños or use “hot” green chiles.
- Creamier Enchiladas:
- Add extra cream cheese or a splash of Greek yogurt to the filling.
- Crispy Enchiladas:
- Broil the pan for 2–3 minutes after baking to lightly brown the cheese.
- High-Calorie Option:
- Serve with guacamole, extra cheese, or sour cream for more fats and calories.
Recipe Tip
Don’t skip warming the tortillas!
Warm, pliable tortillas are the secret to preventing tearing when you roll them. A quick 60 seconds in the microwave (flip halfway) makes assembly so much easier.
What to Serve With These Enchiladas
Pair them with any of these simple sides:
- Mexican rice or cilantro-lime rice
- Shredded lettuce with salsa
- Pinto or black beans
- Air fryer corn
- Roasted peppers and onions
- A side salad with lime vinaigrette
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Supplies Used
9×13 Casserole Dish – This size pan is a staple in any kitchen! It’s perfect for family-sized casseroles!
Instant Pot – Hands down my most used and loved appliance! I linked the 6 quart, which is plenty big for most families, but I upgraded to the 8 quart 3 years ago and love it! It takes up a good portion of pantry space but worth it to me. I like making big batches of food so we always have plenty of leftovers
Slow Cooker – Everyone can use a good slow cooker! They save time and energy—both yours and the stove’s. You can toss in a few ingredients, let it cook while you live your life, and come back to a warm, homemade meal with almost no effort.
Storing & Reheating
These enchiladas store beautifully and make a fantastic meal prep option.
- Refrigerator:
- Keep in an airtight container for up to 4–5 days.
- Freezer:
- Freeze individual enchiladas or the whole pan (before baking) for up to 3 months.
- To freeze baked enchiladas, cool completely first.
- Reheat:
- Microwave: 1–2 minutes per enchilada
- Oven: 15–20 minutes at 350°F
Add a drizzle of extra enchilada sauce if you prefer them extra saucy on reheat.
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High-Protein Pork Enchiladas (Macro-Friendly & Packed With Flavor!)
Ingredients
For the Pork:
- 2 pounds pork sirloin tip roast or tenderloin
- 1/2 tablespoon extra virgin olive oil
- your favorite seasoning blend, or use 1 tablespoon of each salt, chili powder, onion powder, garlic powder, oregano, and 1 teaspoon of pepper and cumin
- 12 ounces salsa verde
- 1/4 cup apple cider vinegar
- 1 cup water, instant pot only
For the Enchiladas:
- 2 pounds boneless pork loin or tenderloin
- 1 package 1/3 less fat cream cheese, 8 oz.
- 1 19 oz can Old El Paso red enchilada sauce
- 14 corn tortillas
- 2 cups reduced fat Mexican cheese blend, 227g
- 2/3 cup diced green chilies, 6 oz
Instructions
- Cut pork into 1-inch chunks and coat all sides with seasoning. Over medium-high heat, in a pan or pressure cooker, warm up the olive oil, and sear all sides of the pork (about 2 minutes per side; you don’t want to cook the meat all the way through) Remove from pan or pot and add the vinegar. Scrape up the flavor stuck to the bottom of the pan or pot. Add extra water if needed to scrape up anything left behind.
- Add the pork back into the pressure cooker or in a slow cooker along with the seasoning from the sear pan. Top with the salsa verde. Pressure cook on high 45 minutes or slow cook for 6-8 hours.
- Preheat the oven to 350 degrees.
- Shred pork when finished, leaving in about 1/2 cup of the cooked salsa verde. Mix in the cream cheese, 4 ounces of the Mexican cheese blend, and the green chiles.
- Warm tortillas in the microwave for 30 seconds. Flip them over and then warm for another 30 seconds.
- Coat each tortilla with enchilada sauce (I put it in a bowl) and scoop about 1⁄4 cup of the pork mixture into each one. Fold up the tortilla and flip over, lining them up neatly in a 9×13 pan as you go.
- Drizzle remaining sauce and cheese over the top and bake for 30 minutes until bubbly.
Notes
- Find these in both MyFitnessPal and MacrosFirst app by searching the food database for, “Stay Fit Mom Pork Enchiladas.”
The pork and salsa verde are listed twice. The salsa verde says 12 ounces in one section and 16 ounces in another section. Can you clarify the salsa verde portion by chance, please?
Sorry Julie! I’ll update the recipe now.
We’ve made this twice in 1 week, it’s so good!