Experience the ultimate comfort food with a twist – our Pulled Pork Enchiladas! Juicy pork, combined with onions, melted cheese, and sizzling jalapenos, creates a dish that’s sure to be a family hit!
Enchiladas are a staple in our house. They are quick and easy to put together, you can freeze them, and they make enough to fill the whole family! With this recipe, I wanted to do something non-traditional when it comes to enchiladas: pulled pork! I love all things BBQ, especially pulled pork, and thought, why not have that inside an enchilada? You guys, these turned out amazing! They are savory with a hint of sweetness and are perfect for any occasion!
When I make this recipe, I prepare my pulled pork ahead of time, which I would highly recommend. If you need some pulled pork recipes for prep, I would recommend my Instant Pot Pulled Pork, Spicy Pulled Pork Crockpot, or Crazy Delicious Pulled Pork!
Table of Contents
Recipe Ingredients
- Pulled Pork: Its tender, juicy texture and rich, smoky flavor form the hearty base of the dish.
- Red Enchilada Sauce: Its robust, tangy flavor with a hint of chili warmth coats the enchiladas.
- Jalapeno: This chili brings a spicy element into the dish.
See the recipe card for full information on ingredients and quantities.
Variations
- Cheesy Delight: For cheese variations, consider Monterey Jack cheese for its mildness, cheddar cheese for a sharper flavor, mozzarella for a stringy texture, or a blend of cheeses for a complex taste.
- Add BBQ Sauce: For a twist, mix a bit of barbecue sauce with the enchilada sauce or brush it on the pulled pork. This adds a smoky, sweet, and tangy flavor to the enchiladas.
How to Make Pulled Pork Enchiladas
Step 1: Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius).
Step 2: In a medium bowl, combine the red onion, jalapeno, and pulled pork with 1 can of enchilada sauce. Mix well together.
Step 3: In a separate bowl, combine the remaining 2 cans of enchilada sauce with the can of green chili peppers and set aside.
Step 4: In a 13×9 baking dish, cover the bottom with your enchilada and green chili sauce mixture, using about ½ cup in total.
Step 5: To assemble your enchiladas, take 1 tortilla and fill it with ¼ cup of pulled pork and roughly ⅙ cup of cheese. Be sure to set aside ½ cup of cheese to top the dish later. Then, roll the tortilla tightly and place seam-side down in your prepared baking dish or your prepared casserole dish. Repeat with each tortilla.
Step 6: After all the enchiladas are in the pan, pour with the remainder of the enchilada sauce. Cover with foil and bake in the oven for 25 minutes.
Step 7: Remove the foil and add the reserved ½ cup of cheese over the top of the enchiladas.
Step 8: Bake for another 5 minutes until the cheese has started to melt and is ever so slightly browned.
Step 9: Finally, top with fresh cilantro and a few slices of jalapeno, if desired, and enjoy!
Frequently Asked Questions
I would strongly recommend it. Technically, you don’t have to, but to me, it makes all the difference because of the flavors and spices you add to the pork. I would recommend preparing your pulled pork using my Crazy Delicious Pulled Pork recipe and then going from there to put together your enchiladas.
Absolutely! The pulled pork is versatile and perfect for tacos, enchiladas, burritos, and more. Its rich flavor and tender texture make it an excellent filling for various Mexican-inspired dishes.
I love serving these enchiladas alongside my Flavorful Spanish Rice, and Mexican Black Beans, but I would also recommend refried beans, guacamole, and any other Mexican favorites!
Storage Info
STORE leftover Pulled Pork Enchiladas in an airtight container in the fridge, where they will remain good for up to 3 days. To FREEZE, first, let them cool completely. Then, wrap individual portions tightly in foil or plastic wrap and place them in a freezer bag, storing them for up to 2 months.
To REHEAT, thaw overnight in the refrigerator if frozen, then bake in the oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated through (about 15-20 minutes). You can also reheat in the microwave until everything has warmed through.
More Incredible Enchilada Recipes
Pulled Pork Enchiladas Recipe
Ingredients
- 3 cups pulled pork - cooked
- 1/2 cup red onion - chopped
- 1 jalapeno - diced
- 3 cans red enchilada sauce - 30 oz total or 3, 10 oz cans
- 1 Tbsp fresh cilantro
- 4 oz diced green chilies
- 2 1/2 cups quesadilla cheese
- 8-12 flour tortillas
- 1 jalapeno - sliced for optional garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius).
- In a medium bowl, combine the red onion, jalapeno, and pulled pork with 1 can of enchilada sauce. Mix well together.
- In a separate bowl, combine the remaining 2 cans of enchilada sauce with the can of green chili peppers and set aside.
- In a 13×9 baking dish, cover the bottom with your enchilada and green chili sauce mixture, using about ½ cup in total.
- To assemble your enchiladas, take 1 tortilla and fill it with ¼ cup of pulled pork and roughly ⅙ cup of cheese. Be sure to set aside ½ cup of cheese to top the dish later. Then, roll the tortilla tightly and place seam-side down in your prepared baking dish or your prepared casserole dish. Repeat with each tortilla.
- After all the enchiladas are in the pan, pour with the remainder of the enchilada sauce. Cover with foil and bake in the oven for 25 minutes.
- Remove the foil and add the reserved ½ cup of cheese over the top of the enchiladas.
- Bake for another 5 minutes until the cheese has started to melt and is ever so slightly browned.
- Finally, top with fresh cilantro and a few slices of jalapeno, if desired, and enjoy!
