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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!

Two enchiladas with sour cream verde sauce with pork hanging out of them. There is also vegetables and beans on the plate
Photo Credit: Dishes Delish.

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.

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When I originally made these enchiladas, I used both red enchilada sauce and my sour cream sauce.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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A white deep plate with two enchiladas with veggie and beans
Photo Credit: Dishes Delish.

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.

Salsa verde added to the sour cream sauce on the left and sour cream and shredded Mexican cheese added to the right
Photo Credit: Dishes Delish.

Step two

Gather the vegetables – onion and red bell peppers. (A)

Step three

Chop the vegetables in small to medium chunks. (B)

Red bell peppers and onions both whole and chopped on a red board with a wok in the background
Photo Credit: Dishes Delish.

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)

Cooked vegetables in the wok on the left and pulled pork and beans on the right
Photo Credit: Dishes Delish.

Step six

Smear beans on the tortillas. (E)

Step seven

Add sautéd veggies on the beans. (F)

Beans smeared on the tortilla and vegetables added on the beans. The rest of the ingredients are also on the table
Photo Credit: Dishes Delish.

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)

Pulled pork added to the tortilla with a bowl of beans in the background and the tortillas rolled and put in a baking dish
Photo Credit: Dishes Delish.

Step eleven

Ladle sauce on the enchiladas. Be generous. (K)

Step twelve

Add shredded cheese. (L)

Sour cream sauce added on top of the enchiladas on the left and on the right shredded cheese added on top
Photo Credit: Dishes Delish.

Step thirteen

Bake for 25 minutes.

The enchiladas with sour cream sauce on the enchiladas in a baking dish and straight out of the oven. There are beans and pork in the background along with a plate
Photo Credit: Dishes Delish.

Step thirteen

Scoop out two enchiladas and place them on a plate along with refried beans and some onion and peppers.

Overhead view of the two enchiladas with beans and veggies on it. There is some pulled pork in the corner
Photo Credit: Dishes Delish.

Time to take a bite.

A forkful of enchilada with pork in it held over a plate with enchiladas, beans and veggie. There are bowls of pulled pork, sauce and beans in the background
Photo Credit: Dishes Delish.

I’m drooling.

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!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

A white bowl with enchiladas with a cream sauce and beans and vegetable - square

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!
5 from 34 votes
Print Pin Rate
Course: Dinner
Cuisine: Mexican
Keyword: carnita enchiladas, pork enchiladas, pulled pork enchiladas, what to make with pulled pork
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 8 enchiladas
Calories: 189kcal

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
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Notes

Use as little or as much refried beans and pulled pork as you like.
Helpful tips
  • 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

Serving: 2enchiladas | Calories: 189kcal | Carbohydrates: 27g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 1058mg | Potassium: 102mg | Fiber: 4g | Sugar: 6g | Vitamin A: 810IU | Vitamin C: 21.3mg | Calcium: 62mg | Iron: 1.8mg
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Originally published in April of 2018.

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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.

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52 Comments

  1. I love enchiladas! They are always a hit at my house! I cannot wait to try your version!

      1. Hiya, going to make these tomorrow what’s your recipe for the red enchilada sauce please?

  2. I’ve never seen parmesan cheese on an enchilada before – that sounds great! These look delicious, I am drooling!

  3. Oh man, enchiladas! It’s been forever since I have made them. I am putting them on my list of recipes to make asap! 🙂

  4. We totally love Mexican food in our house. What a great recipe to have on the weekend when the kids come over for dinner. This is the perfect party dish…the guest would love it for sure.

  5. You have me at pulled pork and then you said enchaladas!! Yes, please. This sounds so wonderful. Love Mexican anything and always a big hit in our home. Saving for later.

  6. 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!

  7. Well, this recipe comes at a convenient time. We just smoked a pork butt yesterday and we have some delicious pork waiting for us. Now I can make delicious sandwiches and some enchiladas. And by the way, it’s funny how we become our parents and grandparents. It makes me smile.

    1. Thank you Marisa! I need to make some pulled pork again soon!! And yes, it is funny we become the people who raised us. 🙂

  8. I loved your story about your grandma and that window!! These look delish! I bet I could sub out pork and use shredded chicken….my hubby doesn’t eat pork. These would be perfect for Cinco De Mayo!!

  9. You can really never go wrong with Mexican food! These would be perfect for Cinco de Mayo next weekend!

  10. My husband loves pulled pork! He doesn’t make it often, poor guy, because I am pescetarian and wouldn’t eat it, but he would be at your place in a wink if invited over for these amazing enchiladas 🙂 . P.s. Cute story about your grandma. I am slowly becoming my mother and grandmother 😉 .

    1. Thanks Nicoletta! I bet he would love them and too bad we didn’t live closer! I’d so invite you both. And I’d make shrimp enchies for you! 😉

  11. Enchiladas are always a great idea, but these pulled pork enchiladas look AMAZING. My family would love them!

  12. I haven’t quite become my grandmother, but I know I’m becoming my mother. Give me a little time. LOL. These look amazing! Perfect for Cinco de Mayo!

  13. 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!

    1. Thank you Alison. Even though I love these enchiladas, I think I eat them just so I can have the sauce again. 😉

  14. Did any reviewers actually make the recipe before rating 5 stars? I was curious what results people had with this, but could not find anything helpful in the comments – just 5 star reviews with the comment “these look good.” Maybe I’ll be the guinea pig and leave a relevant review when done! Until then, no rating!

    1. Hi Jane, I hope you do try it as it’s a solid much made recipe here in my house. I can’t really control what people write in the comments, other than deleting them. But, if you do make them, try savory pulled pork and not the sweet bbq version. I only have savory pulled pork on the blog. Good luck and do come back to let me know what you thought.

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