Make mealtime easier and more flavorful with these Pork Enchilada Bowls—a satisfying, high-protein option perfect for busy weeks. Featuring tender cooked pork loin, smothered in rich red enchilada sauce, each bowl is layered with hearty corn tortillas, creamy Greek yogurt, and a blend of Monterey Jack and Cotija cheeses for the perfect balance of spice and comfort. Whether you’re planning ahead or just want to upgrade your lunch routine, these bowls offer a delicious way to stay on track without sacrificing taste.

NUTRITIONAL INFORMATION / MACROS

Makes: 5 servings

Serving size: 1 bowl

Calories: 455

Macros: 45.6p / 36.5c / 14.1f (5 fiber) 

Search the food database in the MyFitnessPal or MacrosFirst apps by looking up Stay Fit Mom Pork Enchilada Bowls to add it to your food diary.

INGREDIENTS

• Cooked pork loin
• Red enchilada sauce
• Plain non fat Greek yogurt (227g)
• Corn tortillas
• Monterey jack cheese
• Cotija (or queso)

How to Prep Shredded Pork in the Instant Pot or Slow Cooker

I like to use pork loin (just trim any excess fat) or tenderloin and cook it in my Instant Pot.

1. Dice up the pork into 1 & 1/2″ chunks and season with anything you like.
2. Sear in some olive oil right in your Instant Pot or over the stove. Sear on all sides, remove from pot or pan and deglaze with some vinegar.
3. Add the pork back into the pot (or in a slow cooker) with 1/2 cup or water and some salsa verde if you have it.
4. Pressure cook on high for 20 minutes or slow cook 8-10 hours. Let it naturally release and shred.

Substitutions for the Pork

• Pre Cooked BBQ Chicken or Shredded Chicken
• Shredded Beef – Use this Instant Pot recipe.

Storing:

1. Refrigeration:
   • Store in airtight containers for up to 5 days in the fridge.
2. Freezing (optional):
   • Omit the Greek yogurt and cotija. Freeze the rest in freezer-safe containers for up to 2 months.
   • Thaw in the refrigerator overnight before reheating.

Reheating:

• Microwave (individual portions):
  1. Remove any toppings like yogurt or cotija.
  2. Cover loosely and microwave for 2–3 minutes, stirring halfway.
  3. Add toppings after heating.
• Oven (best for crispier tortillas):
  1. Preheat to 350°F (175°C).
  2. Bake bowls (covered with foil) for 15–20 minutes or until hot.
  3. Uncover for the last few minutes for a bubbly top.

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Supplies Used

4 cup glass bowls – Get the new Stay Fit Mom bowls for all your meal prep needs!!

Half size sheet pan – This is the perfect size for 5, 4 cup glass bowls. You can, of course, use a full size sheet pan but your bowls will slide around a little bit more.

More Enchilada Bowls

1. Breakfast Enchilada Bowls
2. Creamy White Chicken Enchilada Bowls