Pulled Pork Enchiladas are juicy texture filled tortillas smothered in sauce and topped with cheese. Quick to make in under 30 minutes this recipe gives you a great dinner option when time is not on your side. The whole family will love the Mexican restaurant vibe from the familiarity of the dinner table.
The Slow Cooker Coke Pulled Pork is the recipe that gives us the 'pulled pork' for these enchiladas.
We also have the Beef And Bean Enchiladas, Chicken Enchiladas and Tuna Enchiladas to give you plenty of options to choose from.
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🤍 Pulled Pork Enchiladas
I have summarised everything that you will come to know and love (LOVE ❤) about the recipe in the points below:
- Easy dinner: you know those nights when work has been busy, there has been slow traffic on the drive home and everyone is hungry the minute you walk through the door? These pulled pork enchiladas are perfect for those nights. Minimal effort, 30 minutes start to finish, no compromise on flavor.
- Mexican at home: no waiting in line, no noisy Mexican restaurant. Straight up comforting Mexican food with tender pork from the comfort of home.
- Simple method: as we are using cooked pulled pork for the recipe we keep things super simple in the method. We do this by combining the filling, stuffing and rolling the tortillas and then topping them with sauce and cheese. This means the recipe can be done by anyone with no special cooking skills or techniques required.
🥗 Ingredients For Pulled Pork Enchiladas
The photo below is to show you everything you need to make the pork enchiladas recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Cheese: colby, cheddar cheese, pepper jack cheese, a cheese blend, pizza blend or your favorite melt worthy grated cheese.
- Enchilada sauce: I like to use the Old El Paso store bought red enchilada sauce. This keeps things easy, is cheaper than making your own and ensures the quick 30 minutes of start to finish for the recipe.
- Red onion.
- Corn: corn kernels that are drained and rinsed from the tin.
- Black beans: drained and rinsed.
- Pulled pork: I use leftover meat from my Slow Cooker Coke Pulled Pork recipe (it makes heaps!).
- Tortillas: I use the 10 pack of large size soft white corn tortillas.
😉 Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- Black beans: or some other options to try are refried beans, refried pinto beans, mixed beans or red kidney beans.
- Pulled pork: for different proteins you can try cooked shredded chicken, (cooked) ground beef, (cooked) pork mince, drained tinned tuna or cooked shrimp.
- Sauce: if you want to make your own homemade enchilada sauce by my guest!
- Parsley: you will see that I garnish the finished dish with fresh parsley that has been finely chopped. You can also use coriander (cilantro) or sliced green chiles if you prefer that.
👩🍳 How to Make Pulled Pork Enchiladas
To make the enchiladas, we start by dicing the onion and then combining the filling. You will need a sharp knife, chopping board and large bowl to kick things off.
🍳 Instructions
- Dice the onion (Photo 1)
- Combine the filling (Photo 2)
- Mix it together (Photo 3)
- Work one at a time and fill (Photo 4)
Use a large knife and chopping board to dice the red onion. Once done add the pulled pork, diced onion, beans and corn to a large mixing bowl and stir till consistently combined.
Next work one at a time and place a the tortillas onto a clean, dry cutting board and spoon in the filling.
- Scoop in the pork mixture (Photo 5)
- Roll then repeat (Photo 6)
- Add a little sauce (Photo 7)
- Start to add the enchiladas (Photo 8)
Next roll the tortilla to enclose the filling then set aside and repeat for the remaining tortillas.
Once all are rolled (there will be a little bit of filling leftover, keep it, we use it still). Generously spray a large baking dish with nonstick spray. Then pour a little sauce into the base of the dish. Spread it out with a rubber spatula then place the rolled enchiladas on top.
Keep going to lay each of them into the dish, slightly pushing them to the side to fit as you go.
- Repeat for all 10 (Photo 9)
- Pour remaining sauce on top (Photo 10)
- Spread rest of filling on top (Photo 11)
- Add cheese on top (Photo 12)
Next pour the remaining enchilada sauce over the top and spread out gently to cover.
Then take the bowl with the leftover filling and pour the filling on top. Again spread this out across the enchiladas.
Once done sprinkle a layer of cheese over the top like shown in the photos above.
Then place the baking dish into the hot oven (middle shelf, uncovered) for around 15 minutes. This gives the cheese a chance to melt and the enchiladas to cook through.
🍽 Serving Suggestions
The fun bit right 😉👌.
As we have a lot going on flavor wise in our enchiladas I like to keep the toppings to a minimum. I do add a few dollops of Greek yogurt and some pickled red onions like you see in the photo below. You can do the same or let your imagination run wild.
Try adding chopped avocado, make your own sauce like the Herbed Yogurt Sauce, Cilantro Lime Yogurt Sauce, Garlic Yogurt Sauce or the Horseradish Yogurt Sauce.
Or keep things quick with some sour cream, sliced jalapenos and green onions. You can't really go wrong with how you present them so feel free to have a little fun!
👍 How to Guide
How to Store
Leftover enchiladas taste just as good if not better than the day they were made!
Let the enchiladas fully cool. Once they have portion them into pairs of 2 in sealed, airtight containers.
How to Freeze
These enchiladas also freeze and reheat very well! So you can do the above then stack them in containers in the freezer. Whip these out as needed and save yourself starting from scratch on busy nights.
How To Reheat
To reheat the enchiladas transfer them to a plate and cover with cling wrap. Use the microwave (high heat) and reheat for 2-3 minutes or until warmed through.
For frozen enchiladas, simply remove them from the freezer and let them thaw. Then reheat using the method above. I find frozen thawed enchiladas take an extra minute or so to heat through.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- Baking dish: I liberally spray my baking dish with olive oil so that less sticks and it is easier to clean up at the end (when empty).
- Ice cream scoop: I use an ice-cream scoop to spoon the filling into the tortillas. This gives me roughly the same amount per tortilla and I find that one heaped spoonful is enough filling per enchilada.
🤓 Pulled Pork Enchiladas FAQ's
You will need:
1. Tortilla
2. Filling
3. Sauce
4. Cheese
5 Extra toppings
Spreading a small amount of sauce across the bottom of the baking dish will help to ensure the cooked tortillas lift easily out without sticking to the base.
Sour cream, sliced jalapenos, chopped coriander, diced olives, avocado or sliced green onions are all great ingredients to serve and garnish your enchiladas.
No they are different. Pork carnitas is the meat filling. It is slow cooked, roasted or fried until crispy and the 'meat'. Pork enchiladas are pork stuffed rolled tortillas often with corn, onion and beans.
I love a quick and easy family meal. These enchiladas were developed after creating recipes for chicken, beef and tuna enchiladas. It is nice to have another protein to use for an alternative. The slow cooked pulled pork makes a ton of pork. It is great to have some ways to use up the meat which offer different options to 'same, same' as what you always do.
In a word no. The reason for that is that if we are using my pulled pork or a store bought version is seasoned already likely covered in sauce too. That is enough for the flavor profile. We don't want to overdo it and make the enchiladas 'too salty' or overly seasoned and so we avoid doubling.
Yes you can. You can make the whole recipe and cover it with aluminum foil. Place it in the fridge. Then at night when ready to cook it, simply remove it from the fridge, set it on the bench and let the baking dish come to room temperature (or thereabouts) as the oven preheats.
😍 More Easy Dinner Recipes
Dinner can be easy if you have plenty of options up your sleeve and recipes to turn to. The following offer a variety in cook times, methods and proteins. Hopefully you will find something else to give you more options any night of the week!
- More pork recipes: Pork Mince Fried Rice, Devilled Sausages, Sticky Pork Rashers, Pork Mince Stir Fry, Thai Minced Pork, Chorizo Pasta Bake, Pork Mince Noodles.
- Beef options: Minced Beef Stir Fry, Slow Cooker Pulled Beef, Slow Cooker Beef Massaman Curry, Slow Cooker French Onion Beef.
- Chicken recipes: Thyme Roast Chicken, Chicken And Rice Tray Bake, Baked Chicken Drumsticks And Rice.
- Other proteins: Tuna And Rice Casserole, Fettuccine Alfredo With Tuna, Fettuccine Alfredo With Scallops.
It is time to get our pulled pork enchiladas on my friend! You can also find all of my comfort foods or dinner recipes in the one spot.
Adrianne
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📖 Recipe
Pulled Pork Enchiladas
Ingredients
Filling
- 3 cups pulled pork Note 1
- 1 large red onion peeled and diced
- 400 grams/14 oz corn kernels drained and rinsed
- 400 grams/14 oz black beans drained and rinsed
Enchiladas
- 10 large soft tortillas Note 2
- 1 ½ cups enchilada sauce Note 3
- 1 cup grated cheese Note 4
Instructions
- Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
- Filling: add the pulled pork, diced onion, black beans and corn to a large mixing bowl and stir gently to combine.
- Roll: next place the tortillas onto a large plate and microwave on high for 10 seconds to soften them. Next working one at a time place the tortilla into the middle of a clean, dry cutting board, Spoon the filling into the center then roll and set aside. Repeat this process for all 10 tortillas.
- Assemble: liberally spray a large baking dish with cooking oil. Then pour a small amount (approx ¼ cup) of the sauce into the base of the dish and use a rubber spatula to spread it out across the base of the dish. Next transfer each rolled enchilada into the base of the dish (on top of the sauce) and gently push them to the side to fit all 10.
- Sauce and cheese: now pour the rest of the sauce over the top and use the spatula to spread the sauce out across the top of the enchiladas. Once done sprinkle the cheese over the sauce.
- Oven bake: take the baking dish and place it into the oven (uncovered, middle shelf). Bake the enchiladas for 15 minutes until the cheese melts and turns a little golden brown.
- To serve: use oven mitts to remove the baking dish from the oven and set it on a heatproof surface. Let i cool for 5 minutes and use this time to garnish with freshly chopped herbs. Serve with your favorite toppings.
Video
Notes
- Note 1 - Pulled pork: I use the pork from my Slow Cooker Pulled Pork for this recipe. We need 3 cups of meat. I tend to use leftovers so make these the next day after making the pulled pork. If it is very cold and stuck together give it a quick minute in the microwave to warm through. We don't want it to be too hot though as to tear holes in the tortillas. If you want to use store bought pulled pork that will also work. There are some good choices available these days. You can try your favorite.
- Note 2 - Tortillas: I like to use a regular pack of '10 white soft tortillas'. Sometimes you will find these are tightly packed and stuck together a little when you remove them from the packet. In which case you can microwave them for 10- 20 seconds to soften.
- Note 3 - Enchilada sauce: I like to use store bought sauce for convenience. I also find this ensures the recipe can be made in under 30 minutes.
- Note 4 - Cheese: you can grate your own cheese, you can use store bought grated cheese or you can use a cheese blend which has a combination of different cheeses like parmesan, pecorino romano or mozzarella. I find the cheese blends can be softer and melt more easily than one standard cheese. Although colby or cheddar cheese are also both great options if you want to use those.
Belinda says
We are going to try these!! Yum.
Adrianne Jamieson says
Thanks Belinda 😊