Pulled Pork Enchiladas

These easy-to-make Pulled Pork Enchiladas are made with leftover pulled pork, smothered in a bbq enchilada sauce and melted cheese to make a tasty spin on pork leftovers.

Pulled Pork Enchiladas Casserole

When you make pulled pork, you might have leftovers.

If you’ve had your fill of pulled pork sandwiches, chili, and pork nachos, these easy enchiladas might be a great next meal!

You only need to wrap it in soft corn tortillas and smother it with a barbecue-infused enchilada sauce.

Topped with melted cheese, these enchiladas are baked until bubbly and golden.

This easy pork casserole is perfect for gatherings or weeknight dinners. It combines the best of smoked BBQ and Mexican cuisines.

Ingredients

• Pulled pork
• Olive oil
• Red onion
• Bell peppers
• Corn
• Black beans
• BBQ sauce
• Red enchilada sauce
• Cheese
• Tortillas

Recipe Tips

• Use your favorite cheese, cheddar, pepper jack, options are endless!
• Not a fan of black beans? Serve them as a side item instead.
• Try extra enchilada sauce in place of BBQ sauce.

How to make pulled pork enchiladas

Preheat oven to 350 degrees F.

Lightly spray a 9 x 13 baking dish with non-stick cooking spray and set to the side.

Mix 2 cups of sharp cheddar cheese and 2 cups of shredded pepper jack cheese together in a bowl. If this is too cheesy for you, reduce by 1 cup.

In a medium-sized bowl mix together 2/3 cup of bbq sauce and 15 oz can of red enchilada sauce. This will be needed later in the final steps.

Warm a large frying pan over medium-high heat and add in 1 tablespoon of olive oil.

Combine diced red onion and bell peppers into the frying pan and saute for 3 to 4 minutes until onion is translucent.

Incorporate 4 cups of pulled pork, 1 cup of frozen corn and 1 cup of rinsed and drained black beans. Stir well to allow the ingredients to evenly warm.

Reduce heat and fold in 1 cup of cheese to the pulled pork mixture.

Spread approximately 1 cup of the enchilada/bbq sauce over the bottom of the prepared 9 x 13 baking dish.

Divide enchilada filling amongst the tortillas. As you assemble, use 1/4 of cup per tortilla.

Roll filled tortillas tightly and place seam-side down in the baking dish.

Top the enchilada dish with the remaining sauce and spread covering tortillas. Sprinkle cheese over the sauce.

Cover pan with foil and bake for 30 minutes.

Remove foil and bake additional 10 minutes or until cheese has melted and edges are crisp.

Carefully remove from the oven and serve with additional topping of sour cream, salsa, or guacamole.

What is the secret to non-soggy enchiladas?

One way to reduce the soggy enchilada syndrome is using less sauce.

Many traditional enchiladas are made with less sauce and the tortillas are dipped in the sauce rather than pouring over the top, it is also key to evenly distribute the sauce throughout the dish.

What to do with leftover pulled pork?

Once you have had your fill of the traditional pulled pork sandwich, give Pulled Pork Enchiladas a try!

The combination of smoky bbq pork flavoring and enchilada sauce rolled together transforms leftovers into a mouthwatering delight of bbq and Mexican cuisines.

Should I bake enchiladas covered or uncovered?

Our recipe calls for both.

Cover the pan with foil for the first 30 minutes to ensure even warming.

Remove the foil during the final 10 minutes to encourage melty cheese goodness and crisping of the tortillas.

How to keep enchiladas from being hard on the bottom

Spreading a cup of enchilada sauce mixture on the bottom of the pan before adding the enchiladas will keep tortillas from sticking to the pan.

This will also allow enough moisture to keep them from getting hard on the bottoms.

Other Recipes

This Savory Pork Pozole Verde blends tender pork shoulder, tomatillos, hominy, pumpkin seeds and fresh herbs that are perfectly simmered.

Whether as a satisfying meal or a delightful snack, these Ground Pork Quesadillas are a fusion of protein and spice that will leave your taste buds craving more.