Pork ragu enchiladas recipe

(228 ratings)

Pork enchiladas are a delicious family meal that can be prepped and ready to cook in just 15 minutes.Easily freezable, they're perfect to batch make.

Pork ragu enchiladas
  • healthy
Preparation Time15 mins
Cooking Time1 hours 30 mins
Total Time1 hours 45 mins
Five A DayTwo
Cost RangeCheap
Nutrition Per PortionRDA
Calories497 Kcal25%
Sugar11.5 g13%
Fat22.6 g32%
Saturated Fat11 g55%
Salt0.6 gRow 4 - Cell 2
Protein39 g78%
Carbohydrates34.8 g13%
Salt0.6 gRow 7 - Cell 2

Minced pork infused with chilli flakes, cumin seeds, garlic, coriander, and onions.

These pork ragu enchiladas have a rich tomato-based sauce, a creamy cheese topping, and heaps of veg all for just 497 calories per serving. Garnish with spring onions and serve with homemade tomato salsa.


  • 1kg (2¼lb) minced pork
  • 1 tbsp olive oil
  • 2 medium onions, peeled and chopped
  • 1 red, 1 yellow and 1 green pepper, deseeded and diced
  • 1 tsp dried chilli flakes or 1 fresh chilli, deseeded and chopped
  • 2 cloves garlic, peeled and chopped
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds, roughly crushed
  • 400g can chopped tomatoes
  • 1 chicken stock cube

To serve:

  • 2 packs 8 soft flour tortillas
  • 200ml tub of crème fraîche
  • 200g (7oz) mature Cheddar and Red Leicester cheese, grated
  • 4 spring onions, trimmed and chopped

Tomato salsa

  • 8 tomatoes, chopped,
  • 4 spring onions, trimmed and chopped,
  • 2 tablespoons sweet chilli sauce




  1. Heat a large frying pan, add half the mince in a thin layer and dry-fry for 5 mins until browned. Tip into a large bowl. Cook the rest of the mince. Add to the first batch.
  2. Heat the oil in the pan, add the onion and cook for 5 mins. Stir in the peppers, chilli, garlic, cumin and coriander seeds, and fry for 5 mins. Pour in the can of tomatoes and a can full of hot water and then crumble in the stock cube. Simmer, uncovered, for at least an hour, or longer, until the liquid is almost absorbed.
  3. Warm the tortillas in the microwave (2 at a time for 15 seconds) to make them more flexible. Divide the hot pork mixture between them, roll them up, pack into 1 or 2 dishes. Spoon crème fraîche over, sprinkle with the grated cheese.
  4. Put the dish under the grill, on medium, until sizzling and golden. Sprinkle with spring onion.
  5. Mix the salsa ingredients together and serve with the enchiladas.

Top tips for making pork ragu enchiladas

To freeze, cool completely, and then cover with cling film and seal and label. Freeze for up to one month.

To serve from the freezer, thaw in the fridge overnight and reheat in an oven at 200°C/400°F/Gas Mark 6 for 30-40 minutes.

You might also like...

More low calorie meals (opens in new tab)

Rosemary Conley’s chicken enchiladas


Jessica Dady
Senior Content Editor

Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.