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When I originally made these enchiladas, I used both red enchilada sauce and my sour cream sauce.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.
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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)
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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.
I hope you enjoy this pulled pork enchiladas recipe as much as Christopher and I do!
Other popular enchiladas recipes
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.
- I won't show how to make the enchilada sauce in this post; be sure to click the link in this recipe card.Make sour cream enchilada sauce. (Don't forget to add the salsa verde at the time you add the cheese to melt.).50 cup salsa verde
- Ladle as much sauce as you like on the enchiladas and sprinkle as much cheese on top.1.5 cup sour cream enchilada sauce, .50 cup cheddar cheese
- Bake for 25 minutes.
- Eat, smile, and enjoy.
Equipment
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- 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.
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
I love enchiladas and these were fabulous.
Thanks Amy!
Hiya, going to make these tomorrow what’s your recipe for the red enchilada sauce please?
Hi Martin. I have two, one with flour to thicken it and one without. Here is the thicker one – https://dishesdelish.com/red-chunky-enchilada-sauce/ and here is the gluten-free one – https://dishesdelish.com/smooth-enchilada-sauce/ . I hope you enjoy the recipe.
These enchiladas were perfect for dinner.
Thanks Sandi!
These were delicious, and I’m glad I found your recipe!
Thanks Allison! It’s so yummy!
LOVE enchiladas! These were really good. Thanks.
Thank you, Lisa!
It’s been forever since I have made enchiladas and these came out delicious.
Thanks Kate. They are soooo good!
This recipe was so wonderful. Love Mexican anything and always a big hit in our home.
Thank you Veena! 🙂 I too love Mexican anything!!
Girl, these look SO darn good!! We love homemade Mexican food and these look so delicious! Love that you used pulled pork! I’m pinning for later!
Thanks so much Jessica! I really appreciate it!
We just smoked a pork butt a few days ago and we had some sandwiches and these enchiladas. They were delicous.
Thank you Marisa! I need to make some pulled pork again soon!! And yes, it is funny we become the people who raised us. 🙂
Mexican food is so awesome and these enchiladas just prove the point! So much fun to eat these.
Thanks Christopher!
Enchiladas are always a great idea, but these pulled pork enchiladas were AMAZING. My family loved them!
Thanks, Christine! I appreciate it.
These enchiladas were so freaking good Elaine!
Thanks so much Matt! They are quite fab!
Haha I love it! My parents’ longtime neighbors (who I’ve always thought of like grandparents) are ALWAYS looking out their window. One time, my mom got up to use the bathroom at 3 a.m. and my neighbor called the next day and asked if she was OK. LOL!! It’s nice to know people are looking out for you but sometimes it’s a little much haha. These enchiladas look so awesomely delicious; I love that they’re made with pulled pork and I know my husband would go crazy for them, too!
Thanks so much Sues! And that is so funny about your parents neighbor! Creepy for sure!
This was the perfect family dinner for us! The pork was super flavorful and everyone ate them up.
I’m so happy to hear that Caitlyn! 🙂 Thank you for letting me know.
This sour cream enchilada sauce is amazing! So fresh and really elevates these enchiladas!
Thank you Alison. Even though I love these enchiladas, I think I eat them just so I can have the sauce again. 😉
We love enchiladas in our house and these were absolutely amazing! So flavourful.
Thank you Bintu! I appreciate it.
Wow, these pulled pork enchiladas were so amazing! Loved the flavors and will definitely be making again soon.
Yay! I’m glad you enjoyed them Emily! Thank you for letting me know.
Delicious. Easy to make.
I’m so glad to hear that, Susan! Thanks for letting me know.
Great recipe for pulled pork leftovers. Delicious. 🙂
I’m so glad to hear that, Leah! Thank you for letting me know.
In the oven now but didn’t know what to do with salsa verde
I’m going to have to critique you a tad. Corn tortillas are for enchiladas not flour. Flour tortillas makes them burritos, corn tortillas makes them enchiladas.
That’s okay, Lance. I get it. I prefer flour tortillas for enchiladas, but I do eat corn tortillas for tacos. I think it’s what you prefer. I think I mention that in the recipe post.
Sounds delicious and I’m anxious to make. Two questions- what is pulled pork sauce, and what to do with salsa verde?
I’m sorry it took me so long to answer your question, Lois. You put the salsa verde in the sour cream sauce when you make it, but if you didn’t do that, it’s all good. I hope you enjoyed it.