Easy pulled pork enchiladas are a perfect weeknight dinner! Use leftover pulled pork, store-bought shredded pork bbq, or homemade carnitas.
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If you’re looking for even more easy enchilada recipes, don’t miss this beef enchilada casserole, an easy chicken enchilada casserole, and these sour cream chicken enchiladas, too!
What to Know Before You Get Started
- This recipe calls for cooked pulled pork. It’s a great way to use up leftover pulled pork from a previous meal, but if you don’t have leftovers, you can also make your own pork carnitas at home. For an even quicker option, I like to purchase pulled pork from a local country market, pick it up from the nearby bbq restaurant, or just buy prepared pulled pork in the refrigerated case at the grocery store.
- If you have extra pulled pork on hand, it’s also great on nachos, in a pulled pork casserole with cornbread topping, and in this dump-and-bake bbq pulled pork casserole with rice.
- We prefer Stubbs bbq sauce here, since it’s not as sweet as other store-bought varieties and it adds a nice tangy, acidic component to the dish. That said, any brand or homemade bbq sauce that you enjoy is just fine!
- Feel free to swap out the black beans for another type of bean (such as pinto beans), and use just about any shredded cheese that you like.
Directions
This pulled pork enchilada recipe comes together with minimal effort, can be assembled in advance, and offers the perfect blend of zesty, sweet, and savory ingredients. You’ll find detailed instructions in the recipe card below, but here’s the overview:
- Cook the filling, tasting and seasoning with salt, pepper, or other spices as you go. The barbecue sauce adds a nice hint of sweetness, but you can certainly just use extra enchilada sauce in the filling if you prefer. Feel free to give it some kick with a little bit of cayenne, too!
- Roll the filling in the tortillas.
- Arrange the tortillas seam-side down in a 9 x 13-inch casserole dish with a little bit of sauce in the bottom.
- Pour more enchilada sauce over top and sprinkle with cheese. You can always add extra melty cheese if you want it really ooey and gooey!
- Bake the enchiladas until heated through and the edges of the tortillas are a bit crispy, about 20-25 minutes.
- Set out an enchilada toppings bar in little bowls and let your family members garnish their plates with all of their favorites! There are so many delicious options including onions, cilantro, avocado, sour cream, chopped tomatoes, and lime wedges.
Serving Suggestions
Pair the the pulled pork enchiladas with black bean and corn salad, easy Spanish rice (Mexican rice), refried beans, a simple green salad, easy pico de gallo, Jiffy Mexican cornbread, or tortilla chips with salsa, guacamole, or queso.
Preparation and Storage Tips
- Make Ahead: This is a great make-ahead dinner. You can assemble the enchiladas up to 24 hours in advance and keep them covered in the refrigerator until ready to bake. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes.
- How to Freeze: Freeze bbq pulled pork enchiladas before baking. Wrapped tightly with plastic wrap and aluminum foil, the assembled dish will keep in the freezer for up to 2 months. When ready to bake, allow the enchiladas to thaw in the refrigerator overnight, then bake according to recipe instructions. Alternatively, if the enchiladas are in a freezer-to-oven-safe dish, you can bake them directly from the freezer. Cover the dish with foil and bake the frozen enchiladas covered in a 350°F oven for about 20 minutes, then remove the cover and continue baking for about 20 more minutes (or until heated through).
- Storage: Leftover enchiladas will keep in an airtight container in the fridge for 3-4 days.
- How to Reheat: If reheating an entire pan of enchiladas, cover the dish loosely with foil and bake in a 350°F oven until warmed through (about 20 minutes). Individual portions can be reheated in the microwave for 1-2 minutes.
Pulled Pork Enchiladas
Prep: 25 minutes
Cook: 25 minutes
Total: 50 minutes
An easy recipe that's full of flavor, thanks to cheese, bbq pulled pork, black beans, and corn!
Ingredients
- 1 (10 ounce) can red enchilada sauce, divided
- 1 tablespoon olive oil
- ½ of a small onion, finely diced (about ½ cup)
- ½ of a green bell pepper, seeded and finely diced (about ½ cup)
- 1 large clove garlic, minced (about 1 teaspoon)
- 2 cups pulled pork
- ¾ cup bbq sauce
- 2 cups (about 8 ounces) grated cheddar cheese, Mexican cheese blend, or Monterey Jack cheese, divided
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (8.5 ounce) can corn, drained
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- Kosher salt and ground black pepper, to taste
- 8 (8-inch) flour tortillas
- Optional toppings: sliced green onions; chopped fresh cilantro; chopped red onion; diced avocado or guacamole; sour cream; lime wedges
Instructions
- Preheat oven to 350°F. Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray. Spread about ¼ cup of the enchilada sauce in the bottom of the pan; set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the onion and bell pepper; cook until softened, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant (about 30 seconds). Remove from the heat. Stir in the pulled pork, bbq sauce, 1 cup of the cheese, beans, corn, cumin, and chili powder. Taste and season with salt and pepper, if desired.
- Place about ½ cup of the pork mixture down the center of each tortilla.
- Roll up and place seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over top. Sprinkle with remaining 1 cup of cheese.
- Bake, uncovered, for about 20-25 minutes (or until the enchiladas are heated through and the edges of the tortillas are a bit crispy). Garnish with desired toppings and serve warm.
Notes
This recipe calls for cooked pulled pork. It’s a great way to use up leftover slow cooker pulled pork from a previous meal, but if you don’t have leftovers, you can also make your own Mexican pulled pork at home. For an even quicker option, I like to purchase pulled pork from a local country market, pick it up from the nearby bbq restaurant, or just buy prepared pulled pork in the refrigerated case at the grocery store.
Nutrition
Serving: 2enchiladasCalories: 772kcalCarbohydrates: 84gProtein: 39gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 107mgSodium: 2669mgPotassium: 693mgFiber: 11gSugar: 44gVitamin A: 1599IUVitamin C: 27mgCalcium: 529mgIron: 5mg
Recipe Variations
- Swap out the pulled pork and use an equal amount of shredded chicken or leftover turkey instead.
- The flour tortillas will naturally soften in the sauce. If you don’t like this texture, you can briefly pan-fry your tortillas in hot oil before filling and rolling. This is an extra step that we don’t find necessary, but it does create a bit of a barrier so that the tortillas don’t soak up as much of the sauce.
- Use corn tortillas instead of flour tortillas. You’ll need to warm the corn tortillas before rolling them (so that they don’t fall apart). To do so, wrap a stack of tortillas in damp paper towels. Microwave for 30 seconds – 1 minute or until the tortillas are soft and flexible.
- For extra flavor, add a can of diced green chilies to the pork mixture.
- Make the enchiladas spicy with some jalapenos on top or cayenne in the filling.
More Easy Enchilada Recipes to Try
Easy Chicken Enchiladas
45 minutes mins
Easy Vegetarian Enchiladas
1 hour hr 5 minutes mins
Ground Beef Enchiladas
45 minutes mins
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