This pulled pork enchiladas recipe is so succulent and delicious! One of the best things about it, other than the pulled pork, is the two sauces! Yum.
I make pulled pork a lot! I prefer a savory pulled pork as opposed to the sweet version. I think it’s because, if I want to eat something sweet, I’ll have dessert or chocolate. I can take a little sweetness to my food, as in this delicious bourbon meatball appetizer recipe, but I just can’t do overly sweet.
What about you? Do you like sweet in your food? Leave me a comment to let me know since I claim loudly to the world, “I am nosy!”
- 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 some
- I love using two enchilada sauces, but you can use one sauce if you prefer
- Use fajita sized flour tortillas as sometimes bigger is better 🙂
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How to make pulled pork enchiladas
Get a wok or a large sauté pan. Preheat the oven to 350 degrees Fahrenheit.
Gather the rest of the ingredients – onion and red bell peppers. Chop the ingredients in small chunks. (1)
Heat the wok on medium, add olive oil and once that heats up add the onion and pepper and sauté for 8 minutes. (2)
Gather the leftover pulled pork, refried beans, enchilada sauce and tortillas.
Smear beans on tortillas. (3)
Add sautéd veggies on beans. (4)
Add pulled pork.
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. (1-below)
Ladle enchilada sauce on the enchiladas. Be generous. (2-above)
Ladle some sour cream enchilada sauce on in three lines. I thickened the sauce so it wouldn’t spread but stay in the lines. You can skip this step if you prefer. (3-above)
I shook some parmesan cheese on top. I didn’t want to use other cheeses because the two sauces together are enough! Trust me, you won’t miss it.
Bake the pulled pork enchiladas for 25 minutes.
I plop some refried beans on a plate, grab some guacamole and put the rest of the onion and pepper mixture that I didn’t use in the enchiladas in a little bowl for consumption.
Time to serve the pulled pork enchiladas. The sour cream sauce will get a little ‘crusty’ but not to worry, it doesn’t affect the taste. Not one bit! So delicious!
Let’s look at another view!
Other popular enchiladas recipes
I hope you enjoy this pulled pork enchiladas recipe as much as Christopher and I do!
Please leave me a comment to feed my knowsy nose! 🙂 Oh, and rate the recipe, would you!!?? Thanks ever so much!
And as always, may all your dishes be delish!
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Pulled Pork Enchiladas with Two Sauces
- 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
- 15 ounces refried beans
- 1 1/2 cups red enchilada sauce
- 1 cup sour cream enchilada sauce
- 1 tablespoon Parmesan cheese a few shakes is fine
- Heat a wok or sauté pan on medium
- Add oil, let that heat up
- Add onion, pepper, garlic and 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
- Add veggies
- Drape pulled pork on top
- Spoon a few tablespoons of the pulled pork sauce in a baking dish - or use enchilada sauce
- Roll up enchiladas and place seam side down in a baking dish
- Ladle red enchilada sauce on pulled pork enchiladas, be generous
- Drape 2 - 3 lines of sour cream enchilada sauce over enchiladas
- Sprinkle some parm cheese on enchiladas
- Bake for 25 minutes
- Plate enchiladas with more beans and gather things like guacamole to garnish (guac is optional)