These Pulled Pork Enchiladas are so easy to make and full of flavor! They are the perfect recipe to use up any leftover pulled pork you made have. It’s a quick and easy dinner that the whole family will love. Soft tortillas filled with cheese and pulled pork then topped with enchilada sauce and more cheese! It will become one of your favorite easy Mexican dishes!
Pulled Pork Enchiladas
I don’t know about you, but cooking dinner every night is not always something I look forward to! UGH there are times when I just want to toss something on the table that is quick easy AND delicious! One of my favorites is this Pulled Pork Chili!
I needed a new way to mix it up with my leftover pulled pork other than chili and these amazing Pulled Pork Enchiladas happened. Tortillas filled with pulled pork, stuffed with cheese and dosed in enchiladas sauce, mmmm! Super tasty and a super easy meal!
I always pick a large pork butt to smoke just so I’m conveniently left with some pulled pork to stick in the freezer. I divide it out into portions of about 2 c. and freeze it.
Then it’s nice and handy to pull out of the freezer and use in recipes like these Pulled Pork Enchiladas.
Ingredients Needed for Pulled Pork Enchiladas
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
- Leftover pulled pork
- Red enchilada sauce
- Pepper jack cheese
- Olive oil
- Tomatoes and avocado – optional
How to make pulled pork enchiladas
- Preheat the oven
- Add olive oil to a skillet over medium heat. Add pulled pork to pan, cook until warmed through.
- Place pulled pork in mixing bowl. Add half of one can enchilada sauce and cheese. Stir to combine.
- Spread the other half enchilada sauce on the bottom the pan.
- Divide pork filling between tortillas. Roll up tortillas and place seam side down in baking dish.
- Pour remaining enchilada sauce over the top of the tortillas.
- Bake for 15 minutes. Remove and top with remaining cheese.
- Bake for another 10 minutes or until heated through and cheese is melted.
What are the best tortillas to use in enchiladas?
Enchiladas are traditionally made with corn tortillas, but flour will also work if that’s your preference! Yellow or white corn? Is there a difference in taste? White corn tortillas are a little more tender, yellow have more texture – but again use your favorite!
Can I prepare enchiladas in advance?
Absolutely! Prepare the enchiladas and wait to pour the sauce over until you’re ready to put them in the oven.
Can you freeze leftover pulled pork?
Yes! Leftover pulled pork flavored with dry rub can be stored in the freezer for about 3 months when well wrapped. Leftovers are perfect for easy pulled pork enchiladas!
What to do with leftover Pulled Pork?
- Pulled Pork Nachos
- Pulled Pork Chili
- Pulled Pork Taquitos
- Pulled Pork Pizza on the Grill
- Pulled Pork Sheperd’s Pie
WATCH THE STEP BY STEP VIDEO FOR THIS CHICKEN CAPRESE RECIPE BELOW:
If you enjoy watching these videos make sure you subscribe to my YouTube Channel to be notified each time I post a new video!
Tag me on Instagram when you make this @gimmesomegrilling or #gimmesomegrilling – love to see your delicious eats!!
Shop Our Spices
- 2 c. leftover pulled pork
- 1 Tbsp olive oil
- 2 cans red enchilada sauce 10 oz cans
- 2 c. pepper jack cheese shredded
- 8 tortillas
- Optional toppings; Tomatoes and avocado
- Preheat your oven to 350 degrees.
- Heat olive oil in skillet over medium heat. Add leftover pulled pork to pan and cook until warmed through. This should only take 2-3 minutes. Do not overcook or it will become dry.
- Place pulled pork in mixing bowl. Add half can of enchilada sauce to mixing bowl and 1/2 c. of shredded pepper jack cheese. Stir to combine.
- Spread the rest of the can of enchilada sauce on the bottom of a 9'' x 13'' casserole dish.
- Evenly divide pulled pork filling between tortillas. Roll up tortillas and place seam side down in baking dish. Pour the remaining can of enchilada sauce over the top of the tortillas.
- Place in preheated oven and baking for 15 minutes. Remove and top with remaining cheese. Place back in oven and bake for 10 minutes or until heated through and cheese is melted.
- Remove from oven and let stand 5 minutes before serving. Top with diced tomatoes and avocado if you would like.