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Pan of pulled pork enchiladas
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5 from 3 votes

Pulled Pork Enchiladas Recipe

If you have leftover pulled pork this recipe for Pulled Pork Enchiladas is the answer to using it up! Loaded with flavor and an easy dinner recipe that is delicious!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Keyword: Leftover Pulled Pork, Pulled Pork Enchiladas
Servings: 3
Calories: 870kcal
Author: Julie Evink

Ingredients

  • 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

Instructions

  • 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.

Notes

If you are looking to lessen the spicy level of the recipe use mild red enchilada sauce.
You can also substitute pepper jack cheese for a cheese blend like Colby Jack.

Nutrition

Calories: 870kcal | Carbohydrates: 42g | Protein: 45g | Fat: 57g | Saturated Fat: 32g | Cholesterol: 140mg | Sodium: 1400mg | Potassium: 250mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1215IU | Calcium: 1261mg | Iron: 3.8mg