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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!
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


  • 2 tablespoons olive oil
  • 1 large onion (chopped small but not diced)
  • 1 red bell pepper (chopped small but not diced)
  • ½ teaspoon salt
  • 2 teaspoons garlic paste (or 2 whole cloves, crushed)
  • 1 ½ - 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)


Make it!

  • Heat a wok or sauté pan on medium. Once it heats up, add oil and let that heat up until it shimmers
  • 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 and then a healthy serving of pulled pork on top
  • 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
  • Bake for 25 minutes
  • Plate enchiladas
  • Eat
  • Smile
  • Enjoy


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.


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