Enchiladas de Pastor (Pastor Pork Enchiladas in Red Sauce)

Corn tortillas rolled around charred pastor pork, smothered in red chilli sauce and melted cheese, then baked until bubbling.

Made with Red enchilada sauce and Corn tortillas from masa harina and Al pastor marinade. Make a batch of the base first, then this takes minutes. Skip to the method

Time55 min
LevelEasy
Costabout £2.42 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

794kcal
48.7gcarbs
8.4gof which sugars
50.1gfat
21.7gsaturates
37.7gprotein
3.9gfibre
6.7gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

450 gpork shoulderthinly sliced
120 gal pastor marinade
12gluten free corn tortillas
500 mlred enchilada sauce
150 gOaxaca cheese or mozzarellagrated
100 gfresh pineapplefinely chopped
½white onionfinely chopped
100 mlsoured cream
15 gfresh corianderchopped
2 tbspvegetable oil

Method

1
Coat the pork in your ready made al pastor marinade (see the base recipe). Cover and chill for at least 4 hours or overnight.
2
Heat 1 tbsp of the oil in a large pan over a high heat. Cook the pork in two batches for 3 to 4 minutes per side until charred and cooked through. Chop it small and mix in the pineapple and onion.
8 min
3
Heat the oven to 200°C (180°C fan). Spread a ladle of your ready made red enchilada sauce over the base of a large baking dish.
4
Warm the tortillas one at a time in a pan with the remaining oil for 10 seconds per side to soften them. Dip each briefly in the warm sauce.
5
Fill each tortilla with pork and a little cheese. Roll up and lay seam side down in the dish.
6
Pour the remaining sauce over, top with the remaining cheese, and bake for 20 minutes until bubbling and golden. Drizzle with soured cream and scatter with coriander.
20 min

Tips

Dip the tortillas in warm sauce. This softens them so they roll without cracking.
Pack the enchiladas snugly so they hold their shape.
Do not over fill. About 3 tbsp per tortilla is plenty.
Use leftover sauce to serve alongside.

Storing and freezing

Keeps in the fridge for up to 3 days, cooled within 1 to 2 hours. Freeze before baking for up to 2 months. Reheat until steaming hot all the way through.

Questions

Can I make them ahead?

Yes. Assemble the dish up to a day ahead, cover and chill, then bake for 25 to 30 minutes until steaming hot all the way through.

Can I use flour tortillas?

Yes, but corn is traditional and keeps this gluten free. Flour tortillas will make the dish contain gluten.

Is it dairy free?

Not as written. Leave out the cheese and soured cream, or use dairy free alternatives.

More made with red enchilada sauce

Main course

Tamales Rojos de Puerco (Red Pork Tamales)

3 hr 30about £4.17 a head

GFDFEF

Main course

Burrito Mojado de Carnitas (Wet Burrito with Red Sauce)

45 minabout £4.38 a head

EFNFHP

Main course

Enchiladas Rojas de Carnitas con Crema de Lima (Pork Enchiladas)

35 minabout £4.17 a head

EFNF

Main course

Arroz a la Tumbada (Veracruz Seafood Rice)

50 minabout £6.40 a head

GFDFEF

See every dish made with red enchilada sauce

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.