Easy pulled pork enchiladas are a perfect weeknight dinner! Rolled with a cheesy BBQ pork filling, black beans, and corn, then baked in red enchilada sauce until the edges are perfectly crisp, this is the kind of meal that makes everyone ask for seconds. It’s a great way to use up leftover pork, and it comes together in about 50 minutes.
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Before You Get Started
A few tips to make sure these turn out just right the first time:
- Start with cooked pulled pork. Leftover Pulled Pork is ideal, but store-bought prepared pork from the refrigerated section works great. You can also use Carnitas for a carnitas-style twist.
- Pick a tangy BBQ sauce. A less-sweet variety (like Stubb’s) balances the enchilada sauce well. Prefer no BBQ sauce? Just swap in extra red enchilada sauce, taco sauce, or salsa for the filling.
- Flour tortillas roll the easiest. They won’t tear and soften nicely in the sauce. If you prefer corn tortillas, warm them in a damp paper towel in the microwave for 30 to 60 seconds first so they don’t crack.
How to Make Pulled Pork Enchiladas
This recipe comes together with minimal effort and can be assembled ahead of time. Here’s a step-by-step walkthrough with tips for the best results:
Step 1: Prep the Pan
Preheat your oven to 350°F and grease a 9×13-inch baking dish. Spread about ¼ cup of the enchilada sauce in the bottom of the pan. That thin layer of sauce keeps the tortillas from sticking and adds flavor from the bottom up.
Step 2: Make the Filling
Heat olive oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Add the garlic and stir constantly for about 30 seconds until fragrant. Remove from the heat.
Stir in the pulled pork, BBQ sauce, 1 cup of the cheese, black beans, corn, cumin, and chili powder. Taste and season with salt and pepper as needed.
⇢ Adjust the flavor now. The BBQ sauce adds a subtle sweetness and tang, but this is your chance to tweak. Add a pinch of cayenne or a can of diced green chiles for heat, or swap in a little extra enchilada sauce, taco sauce, or salsa if you want a more classic enchilada profile with less BBQ sweetness.
Step 3: Roll the Enchiladas
Place about ½ cup of the filling down the center of each tortilla.
Roll up tightly and place seam-side down in the prepared baking dish. Repeat with all 8 tortillas.
⇢ Don’t overfill. Too much filling makes the tortillas hard to roll and more likely to split open in the pan. A generous ½ cup per tortilla is the sweet spot.
⇢ Using corn tortillas? They’re more traditional and work well here. Warm them in a damp paper towel in the microwave for 30 to 60 seconds first so they’re pliable and won’t crack when you roll.
Step 4: Add Sauce and Cheese
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of cheese over the top. Add extra cheese if you want it extra melty and gooey.
Step 5: Bake
Bake uncovered for 20 to 25 minutes, until the enchiladas are heated through and the edges of the tortillas are just starting to crisp up. You want a little texture on those edges.
Step 6: Garnish and Serve
Set out toppings in small bowls and let everyone garnish their own plates. Great options include sliced green onions, chopped cilantro, diced red onion, avocado or guacamole, sour cream, and lime wedges.
⇢ Swap the protein if needed. This recipe works just as well with shredded chicken or leftover turkey in place of the pulled pork.
Serving Suggestions
These enchiladas are hearty on their own, but a simple side rounds out the meal nicely. Some favorites:
- Easy Spanish Rice
- Refried beans
- Jiffy Mexican Cornbread
- A simple green salad
- Tortilla chips with salsa, guacamole, or queso
Preparation and Storage
Make-Ahead: Assemble the enchiladas up to 24 hours in advance and keep them covered in the refrigerator until you’re ready to bake. Before baking, let the dish sit on the counter for 30 to 60 minutes to take the chill off.
Refrigerator: Leftover enchiladas keep in an airtight container in the fridge for 3 to 4 days.
Freezer: Freeze before baking for best results. Wrap the assembled dish tightly with plastic wrap and aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking according to recipe instructions. If your dish is freezer-to-oven safe, you can bake directly from frozen: cover with foil and bake at 350°F for about 20 minutes, then uncover and continue baking for another 20 minutes or until heated through.
Reheating: To reheat a full pan, cover loosely with foil and bake at 350°F for about 20 minutes. Individual portions can be reheated in the microwave for 1 to 2 minutes.
Frequently Asked Questions
Can I use corn tortillas instead of flour tortillas?
Yes. Corn tortillas are more traditional and work well here. The key is to warm them before rolling so they don’t crack. Wrap a stack in damp paper towels and microwave for 30 to 60 seconds until soft and pliable.
Should I cover enchiladas while baking?
No, bake them uncovered. Leaving them uncovered lets the edges of the tortillas get slightly crispy and keeps the cheese from getting steamed. If the cheese is browning too quickly, you can loosely tent with foil for the last few minutes.
How do I keep enchiladas from getting soggy?
A thin layer of sauce on the bottom of the pan helps, but the biggest factor is not letting the enchiladas sit in too much liquid. Use the amount of enchilada sauce called for in the recipe and bake uncovered. If you’re using corn tortillas, a quick fry in a little hot oil before filling and rolling creates a barrier that helps them hold up better in the sauce.
What kind of pork works best for this recipe?
Any cooked, shredded pork works well. Leftover slow cooker pulled pork is a natural fit and uses up what you already have. Store-bought prepared pulled pork from the refrigerated section is a great weeknight shortcut. For a more Mexican-inspired flavor profile, Dutch oven carnitas or slow cooker carnitas are excellent here and give you those crispy, caramelized edges in the filling.
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Pulled Pork Enchiladas
Equipment
- 9 x 13-Inch Baking Dish
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) shredded cheddar, Mexican cheese blend, or Monterey Jack, 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
- Pork options: This recipe needs cooked, shredded pork. Leftover slow cooker pulled pork is ideal, but store-bought prepared pulled pork (found in the refrigerated section) works great for a weeknight shortcut.
- BBQ sauce: A tangy, less-sweet variety like Stubb’s works best here. For a more traditional enchilada flavor, replace the BBQ sauce with extra red enchilada sauce.
- Tortilla preference: Flour tortillas are the easiest to roll and soften nicely in the sauce. If using corn tortillas, warm them first in a damp paper towel in the microwave for 30 to 60 seconds so they don’t crack.
- Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Let the dish sit at room temperature for 30 to 60 minutes before baking.
- Storage and reheating: Leftovers keep in an airtight container in the fridge for 3 to 4 days. Reheat a full pan covered with foil at 350°F for about 20 minutes, or warm individual portions in the microwave for 1 to 2 minutes.
- Freezing: Freeze before baking for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before baking as directed, or bake from frozen: cover with foil at 350°F for 20 minutes, then uncover for another 20 minutes until heated through.
Nutrition
Originally published in October, 2024, this post was updated in April, 2026.
I did not care for the BBQ sauce in it.
We’re sorry to hear this but appreciate the feedback, Sherry. We hope you continue to enjoy other recipes on the site!