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Square overhead shot of bbq pulled pork enchiladas in a baking dish.
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Pulled Pork Enchiladas

An easy recipe that's full of flavor, thanks to cheese, bbq pulled pork, black beans, and corn!
Course Dinner
Cuisine American, Mexican
Keyword bbq pulled pork enchiladas, leftover pulled pork enchiladas, pulled pork enchilada recipe, pulled pork enchiladas
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4 people
Calories 772kcal
Author Blair Lonergan

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.
    Enchilada sauce spread in the bottom of a casserole dish.
  • 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.
    Skillet full of the pulled pork filling for enchiladas.
  • Place about ½ cup of the pork mixture down the center of each tortilla.
    Overhead image of pulled pork for enchiladas on a flour tortilla before rolling up.
  • Roll up and place seam-side down in the prepared baking dish.
    Process shot showing how to make pulled pork enchiladas.
  • Pour the remaining enchilada sauce over top. Sprinkle with remaining 1 cup of cheese.
    Pan of pulled pork enchiladas before baking.
  • 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.
    Horizontal overhead image of pulled pork enchilada casserole on a white table.

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: 2enchiladas | Calories: 772kcal | Carbohydrates: 84g | Protein: 39g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 107mg | Sodium: 2669mg | Potassium: 693mg | Fiber: 11g | Sugar: 44g | Vitamin A: 1599IU | Vitamin C: 27mg | Calcium: 529mg | Iron: 5mg