Pulled Pork Enchiladas

Cheesy, saucy, and easy to make, these BBQ pulled pork enchiladas are packed with shredded pork, black beans, and corn, all rolled in flour tortillas and baked in red enchilada sauce. A great way to use up leftover pork for a fast family dinner.

Course Dinner

Cuisine American, Mexican

Keyword bbq pulled pork enchiladas, leftover pulled pork enchiladas, pork enchiladas, pulled pork enchilada recipe, pulled pork enchiladas

Prep Time 25

Cook Time 25

Total Time 50

Servings people

Calories 772kcal

Author Blair Lonergan

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.

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