Pulled Pork Enchiladas Recipe
These Pulled Pork Enchiladas are filled with tender shredded pork, smothered in zesty enchilada sauce, and topped with melty cheese. They’re baked to perfection for a flavorful Tex-Mex meal.
Servings: 3
Calories: 567kcal
Ingredients
- 2 cups pulled pork leftovers
- 1 Tablespoon olive oil
- 2 cans red enchilada sauce 10 ounces each
- 2 cups pepper jack cheese shredded
- 8 corn tortillas
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Heat olive oil in skillet over medium heat. Add leftover pulled pork to pan and cook until warmed through, about 2-3 minutes. Do not overcook or it will become dry.
- Add warm pulled pork to mixing bowl. Add half can of enchilada sauce to mixing bowl and ½ cup 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'' inch 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 bake for 15 minutes. Remove and top with remaining cheese. Place back in oven 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.
Video
Nutrition
Calories: 567kcal | Carbohydrates: 40g | Protein: 25g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 67mg | Sodium: 1047mg | Potassium: 161mg | Fiber: 3g | Sugar: 3g | Vitamin A: 584IU | Vitamin C: 0.01mg | Calcium: 679mg | Iron: 3mg