Kimchi Pork Enchiladas with Queso Fresco Recipe

Name: Kimchi Pork Enchiladas with Queso Fresco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 1- 1/2 pound Ground Pork; 1/2 whole Red Pepper, Diced; 1/2 whole Red Onion, Diced; Salt And Pepper, to taste; 3/4 cups Kimichi, Chopped; 4 ounces, weight Plain Cream Cheese, Room Temperature; 2- 1/4 cups Red Enchilada Sauce; 8 whole Flour Tortillas; 1/2 cups Mozzarella, Shredded; 1/2 cups Cheddar Cheese, Shredded; Queso Fresco (garnish); Cilantro, Garnish; Salt And Pepper, to taste

Servings: persons

1 Tablespoon Olive Oil
1- 1/2 pound Ground Pork
1/2 whole Red Pepper, Diced
1/2 whole Red Onion, Diced
Salt And Pepper, to taste
3/4 cups Kimichi, Chopped
4 ounces, weight Plain Cream Cheese, Room Temperature
2- 1/4 cups Red Enchilada Sauce
8 whole Flour Tortillas
1/2 cups Mozzarella, Shredded
1/2 cups Cheddar Cheese, Shredded
Queso Fresco (garnish)
Cilantro, Garnish
Salt And Pepper, to taste

1
Preheat oven to 350 F.
2
In a large skillet preheated to medium-high heat, add olive oil, pork, red pepper, red onion, salt and pepper.
3
Saute until the veggies are tender and the pork is no longer pink.
4
Pour pork and veggies into a large bowl.
5
Toss with kimchi, cream cheese, and 1 cup enchilada sauce.
6
Spray a 9x13 baking dish with non-stick cooking spray.
7
Pour 1/4 cup of the enchilada sauce in the bottom of the baking dish.
8
Next, fill the tortillas with the pork/veggie mixture, roll and place seam side down in the baking dish.
9
Repeat process until all of the tortillas or mixture has been used.
10
Top the tortillas with the remaining enchilada sauce and both cheeses.
11
Bake for about 20 minutes.
12
Remove from oven and garnish with queso fresco and cilantro!

1029

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 1- 1/2 pound Ground Pork, 1/2 whole Red Pepper, Diced, 1/2 whole Red Onion, Diced, and more.

Yes, Kimchi Pork Enchiladas with Queso Fresco falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kimchi Pork Enchiladas with Queso Fresco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions