Pulled Pork Enchiladas
This pulled pork enchiladas recipe is made with fall-apart pork, refried beans, gooey cheddar cheese, and mouth-watering sour cream enchilada sauce. You’ll be reaching for seconds and thirds before you’ve finished your first plate!
I make my savory slow cooker pulled pork a lot. And since I always have oodles of leftovers, one of the things I love about having the leftover pork is I can make this recipe.
I’ve made pork enchiladas with different sauces; sometimes with red sauce, sometimes with this sour cream verde sauce, and sometimes with both.
When I originally made these enchiladas, I used both red enchilada sauce and my sour cream sauce. I decided this time to just use the sour cream sauce and actually prefer it this way.
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Helpful tips
- You can use leftover pulled pork or make it fresh – either way is great.
- If you use leftover meat, make sure to shred it before you either freeze it or pack away in the refrigerator.
- If you can’t make your own refried beans, use canned. When I use canned, I always add a little olive oil to the beans to thin them out and make them tasty.
- Use fajita sized flour tortillas because they’re best for making enchiladas.
- I am using shredded cheddar both in the enchilada sauce and on the enchiladas because it was what I had on hand. But I do alternate between Mexican cheese blend and cheddar normally.
How to make pork enchiladas
Pre-step
Get a wok or a large sauté pan for the vegetables and a medium saucepan and rubber spatula for the sauce.
Step one
If you’re going to use my sour cream verde sauce, this is the time to make it.
Sour cream sauce – you will need to click through to the recipe and follow the directions. At the time you need to add the sour cream, you will also add salsa verde (I) and shredded cheese. (J)
Stir the ingredients together, return the pan to the stove, turn the heat medium heat, and melt the cheese on medium low heat.
Step two
Gather the vegetables – onion and red bell peppers. (A)
Step three
Chop the vegetables in small to medium chunks. (B)
Step four
Heat the wok on medium, add olive oil and once that comes to a shimmer, add the onion and pepper and sauté for 8 minutes. (C)
Step five
Gather the leftover pulled pork, refried beans, enchilada sauce and tortillas. (D)
Step six
Smear beans on the tortillas. (E)
Step seven
Add sautéd veggies on the beans. (F)
Step eight
Preheat oven to 350 degrees Fahrenheit.
Step nine
Add pulled pork. (G)
Step ten
Ladle a few tablespoons of enchilada sauce in the bottom of a baking dish.
Roll each tortilla up and place them seam side down in the baking dish. (H)
Step eleven
Ladle sauce on the enchiladas. Be generous. (K)
Step twelve
Add shredded cheese. (L)
Step thirteen
Bake for 25 minutes.
Step thirteen
Scoop out two enchiladas and place them on a plate along with refried beans and some onion and peppers.
Time to take a bite.
I’m drooling.
Other popular enchiladas recipes
I hope you enjoy this pulled pork enchiladas recipe as much as Christopher and I do!
And as always, may all your dishes be delish!
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Pulled Pork Enchiladas
Ingredients
- 2 tablespoons olive oil
- 1 large onion (chopped small but not diced)
- 1 red bell pepper (chopped small but not diced)
- 1/2 teaspoon salt
- 2 teaspoons garlic paste (or 2 whole cloves, crushed)
- 1 1/2 – 2 cups pulled pork
- 8 flour tortillas (or corn tortillas)
- 1 cup refried beans (or more, to be slathered in the enchiladas)
- 1.5 cup sour cream enchilada sauce (or more)
- .50 cup salsa verde
- .50 cup cheddar cheese (shredded)
Instructions
Make it!
- Heat a wok or sauté pan on medium. Once it heats up, add oil and let that heat up until it shimmers.2 tablespoons olive oil
- Add onion, pepper, garlic and salt.1 large onion, 1 red bell pepper, 2 teaspoons garlic paste, 1/2 teaspoon salt
- Sauté for 5 – 8 minutes – my wok cooks it in 5.
- Turn oven on to 350 F.
- Slather some refried beans on the tortillas.1 cup refried beans, 8 flour tortillas
- Add veggies and then a healthy serving of pulled pork on top.1 1/2 – 2 cups pulled pork
- Spoon a few tablespoons of the pulled pork sauce in a baking dish – or use enchilada sauce. This will prevent the enchiladas from sticking.
- Roll up enchiladas and place seam side down in a baking dish.
- Make sour cream enchilada sauce.
- Ladle as much sauce as you like on the enchiladas and sprinkle as much cheese on top.1.5 cup sour cream enchilada sauce
- Bake for 25 minutes.
- Plate enchiladas.
- Eat
- Smile
- Enjoy
Equipment
Notes
- You can use leftover pulled pork or make it fresh – either way is great.
- If you can’t make your own refried beans, use canned. When I use canned, I always add a little olive oil to the beans to thin them out.
- Use fajita sized flour tortillas because they’re best for making enchiladas.
- I am using shredded cheddar both in the enchilada sauce and on the enchiladas because it was what I had on hand. But I do alternate between Mexican cheese blend and cheddar normally.
Nutrition
Originally published in April of 2018.