Salsa Verde Pork Enchiladas

Salsa Verde Pork Enchiladas

It’s hard to resist the melty deliciousness of enchiladas, but when you’re cooking for two, most recipes make enough to eat it for days! These pork enchiladas come together with minimal effort and are another double-duty recipe. First, by cooking the pork in your air fryer, then again to warm and melt the cheese on the enchiladas.

Yields2 Servings

Cook Time35 mins

Ingredients

 ½ tsp garlic powder
 1 tsp chili powder
 ½ tsp paprika
 ½ tsp dried oregano
 ½ tsp ground cumin
 ¼ tsp salt
 ¼ tsp pepper
 1 tsp canola oil
 8 oz (227 g) boneless pork shoulder
 4 oz (113 g) cream cheese, softened
 1 (16-ounce [453 g]) jar salsa verde
 6 (6-inch) tortillas
 1 cup (83 g) shredded Mexican blend cheese
 Oil spray

Directions

1

Preheat the air fryer to 380 degrees F (190 degrees C).

2

In a small bowl, combine the garlic powder, chili powder, paprika, oregano, cumin, salt, and pepper. Rub the pork with oil, then coat with the seasoning mixture.

3

Spray the air fryer with oil, add the pork, and cook for 18-22 minutes, flipping halfway through. Let rest for 10 minutes before shredding.

4

In a medium bowl, add the shredded pork and cream cheese, stirring until combined. Fill each tortilla evenly with the pork mixture, 1 tablespoon of salsa, and 2 tablespoons of cheese, rolling them closed.

5

Using a 6-inch baking pan, pour ¼ cup of the salsa on the bottom, add the rolled tortillas, and top with the remaining salsa and cheese. Tent with foil and cook for 6-10 minutes, removing the foil halfway through. Carefully remove the dish from the air fryer and let rest for 10 minutes before serving.

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Ingredients

 ½ tsp garlic powder
 1 tsp chili powder
 ½ tsp paprika
 ½ tsp dried oregano
 ½ tsp ground cumin
 ¼ tsp salt
 ¼ tsp pepper
 1 tsp canola oil
 8 oz (227 g) boneless pork shoulder
 4 oz (113 g) cream cheese, softened
 1 (16-ounce [453 g]) jar salsa verde
 6 (6-inch) tortillas
 1 cup (83 g) shredded Mexican blend cheese
 Oil spray

Directions

1

Preheat the air fryer to 380 degrees F (190 degrees C).

2

In a small bowl, combine the garlic powder, chili powder, paprika, oregano, cumin, salt, and pepper. Rub the pork with oil, then coat with the seasoning mixture.

3

Spray the air fryer with oil, add the pork, and cook for 18-22 minutes, flipping halfway through. Let rest for 10 minutes before shredding.

4

In a medium bowl, add the shredded pork and cream cheese, stirring until combined. Fill each tortilla evenly with the pork mixture, 1 tablespoon of salsa, and 2 tablespoons of cheese, rolling them closed.

5

Using a 6-inch baking pan, pour ¼ cup of the salsa on the bottom, add the rolled tortillas, and top with the remaining salsa and cheese. Tent with foil and cook for 6-10 minutes, removing the foil halfway through. Carefully remove the dish from the air fryer and let rest for 10 minutes before serving.

Salsa Verde Pork Enchiladas

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