Name: pulled pork enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 0.91 kg Pork shoulder (Cooked and shredded); 0.45 kg Enchilada sauce (Red enchilada sauce); 0.24 kg Shredded cheese (Mexican blend or Monterey Jack); 0.5 cup Chopped onion; 0.5 tsp Cumin; 0.5 tsp Chili powder; 12 pieces Corn tortillas (Softened slightly); 0.12 kg Shredded cheese (For topping); Sour cream; Chopped cilantro; Diced avocado

You know those nights when dinner just needs to be *special* without requiring you to spend hours slaving away? Yeah, me too. And that’s exactly where these amazing Pulled Pork enchiladas come in. Honestly, if I had to pick just one comfort food to eat for the rest of my life, this would be a serious contender. It’s the perfect blend of savory, slightly spicy, and ridiculously comforting, all wrapped up in soft tortillas and smothered in a rich sauce. I’m talking about a dish that smells like pure happiness as it bakes, filling your whole house with the most incredible aroma. It’s inspired by classic enchiladas, but with a smoky, slow-cooked pulled pork twist that takes it to a whole new level. If you’ve ever had amazing BBQ, imagine that flavor married with gooey cheese and tender tortillas. It’s that good, and I can’t wait for you to try it!

What is a Pulled Pork Enchilada?

So, what exactly are these delicious things? Think of them as the ultimate fusion of two comfort food giants: classic enchiladas and smoky, slow-cooked pulled pork. Traditionally, enchiladas involve corn tortillas dipped in a chili sauce, filled with meat or cheese, rolled, and baked. My version takes that beloved concept and injects it with the deep, rich flavors of pulled pork. It’s essentially taking all the best parts of a fantastic BBQ sandwich and transforming them into a saucy, cheesy, baked casserole. It’s comfort food elevated, but in the most down-to-earth way possible. The name itself just screams deliciousness, doesn’t it? Pulled pork enchiladas – it’s a mouthful of pure joy!

Why you’ll love this recipe?

There are so many reasons why I keep coming back to this recipe, and I just know you’ll fall in love with it too. First off, the flavor is just out of this world. The pulled pork, whether you make it yourself or use a good quality store-bought version, brings this incredible smoky depth that perfectly complements the mild chili sauce and creamy cheese. It’s savory, a little bit smoky, a little bit tangy, and utterly addictive. And the best part? It’s surprisingly simple to pull together, especially if you have leftover pulled pork. I’ve made this countless times on busy weeknights, and it’s always a lifesaver. You can also stretch it really far, making it a fantastic budget-friendly meal for feeding a crowd. Plus, it’s so versatile! You can serve it as is, or you can dress it up with all your favorite toppings. If you’re a fan of my Slow Cooker BBQ Ribs or my Classic Chicken Enchiladas, you are going to be obsessed with this. It really hits that sweet spot of being both incredibly satisfying and surprisingly easy. What I love most is how it feels like a big hug in a dish – it’s warming, familiar, and always brings a smile to everyone’s face at the table.

How do I make enchiladas?

Quick Overview

The beauty of these pulled pork enchiladas lies in their straightforward assembly. We’re talking about a quick sauce whisk, a simple filling mix, and then it’s all about layering and letting the oven do the magic. Even if you’ve never made enchiladas before, you’ll find this process incredibly forgiving and rewarding. The main goal is to get that tender pulled pork nestled inside softened tortillas, all bathed in a delicious, rich sauce, and baked until bubbly and golden. It’s truly a recipe where minimal effort yields maximum flavor.

Ingredients

For the Pulled Pork Filling:
2-3 cups cooked pulled pork (see notes on making your own or buying it)
1 cup your favorite BBQ sauce (use a smoky, slightly sweet one for best results)
1/4 cup finely chopped yellow onion (optional, but adds great flavor)
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt and freshly ground black pepper to taste

For the Enchilada Sauce:
2 tablespoons olive oil
2 tablespoons all-purpose flour
2 tablespoons chili powder (use a good quality one for depth)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (or more, if you like it spicy!)
2 cups chicken or vegetable broth (low sodium is best)
1 (8 ounce) can tomato sauce
Salt and freshly ground black pepper to taste

For Assembly:
8-10 corn tortillas (street taco size or regular)
2 cups shredded Monterey Jack cheese, cheddar cheese, or a Mexican blend
1/4 cup chopped fresh cilantro, for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish – this is going to be our cozy home for these enchiladas. A quick tip: if you’re using corn tortillas and don’t want them to crack when you roll them, a quick dip in warm enchilada sauce (or even just warm water) helps make them pliable. You can do this right before assembling.

Step 2: Mix Dry Ingredients

In a medium saucepan, whisk together the flour, chili powder, cumin, oregano, and cayenne pepper. This step is key to blooming the spices, which really deepens their flavor and gets rid of any raw spice taste. Toasting them gently in the dry pan for about 30 seconds until fragrant before adding oil is a little trick I learned that makes a world of difference.

Step 3: Mix Wet Ingredients

Add the olive oil to the saucepan with the dry ingredients and stir to combine, creating a paste (this is your roux). Cook for about 1 minute, stirring constantly. Then, gradually whisk in the chicken broth, making sure to break up any lumps. Stir in the tomato sauce. Bring the mixture to a simmer, and cook, stirring often, until the sauce has thickened to a nice, coating consistency. You want it thick enough to cling to the tortillas but not so thick that it’s gloppy. Season with salt and pepper to your liking. I usually start with about 1/2 teaspoon of salt and a few grinds of pepper.

Step 4: Combine

In a separate bowl, combine your pulled pork, BBQ sauce, chopped onion (if using), smoked paprika, and garlic powder. Stir everything together until the pork is well coated. Taste it and add a pinch of salt and pepper if needed. Remember, BBQ sauce often has salt, so don’t go overboard! If your pulled pork is a bit dry, the BBQ sauce will rehydrate it beautifully.

Step 5: Prepare Filling

This step is all about getting our filling ready. Make sure your pulled pork is nice and shreddable. If you’re using store-bought, sometimes it comes in big chunks, so just give it a quick shred with forks. Mix it thoroughly with your chosen BBQ sauce, chopped onion (if you’re using it for that little bite), smoked paprika for extra smokiness, and garlic powder for that savory punch. Give it a taste – this is your chance to tweak the seasoning. If it needs more tang, a tiny splash of apple cider vinegar in the BBQ sauce can work wonders. If it feels a little bland, a pinch of salt or a dash more smoked paprika will do the trick.

Step 6: Layer & Swirl

Now for the fun part! Take one of your warmed tortillas and spoon about 2-3 tablespoons of the pulled pork mixture down the center. Sprinkle a little bit of shredded cheese over the pork. Tightly roll up the tortilla and place it seam-side down in your prepared baking dish. Repeat this with the remaining tortillas and filling. Once all your filled tortillas are snug in the dish, pour the prepared enchilada sauce evenly over the top, making sure to get some in all the nooks and crannies. Sprinkle the remaining shredded cheese all over the top. For an extra touch, you can swirl a little extra BBQ sauce on top of the cheese just before baking – it creates these beautiful little rivers of flavor.

Step 7: Bake

Pop that glorious dish into your preheated oven. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges of the enchiladas are starting to look golden brown. You’ll know it’s ready when you can smell that amazing aroma filling your kitchen! I usually check around the 20-minute mark. If the cheese is browning too quickly, you can loosely tent it with foil.

Step 8: Cool & Glaze

Once out of the oven, let the enchiladas rest for about 5-10 minutes before slicing. This is crucial! It allows everything to set up, so you don’t end up with a messy pile on your plate. The flavors meld together even more during this resting period, and honestly, it makes for much cleaner slices. Don’t skip this step!

Step 9: Slice & Serve

Cut your pulled pork enchiladas into portions (usually 2-3 per person, depending on how hungry they are!). Garnish with fresh chopped cilantro for a pop of color and freshness, and serve immediately. The warmth and gooeyness are at their absolute best right out of the oven.

What to Serve It With

These pulled pork enchiladas are honestly a meal in themselves, but they also play beautifully with a few simple sides. For a complete comfort food feast, I love serving them with a big scoop of creamy coleslaw. The coolness and crunch of the slaw are the perfect contrast to the warm, rich enchiladas. A simple side of black beans or refried beans is always a winner, too – it just adds to that fiesta vibe. If you’re feeling a bit more adventurous, some Mexican rice or even a simple Corn Salad makes for a great accompaniment. For a lighter touch, a fresh green salad with a zesty lime vinaigrette cuts through the richness beautifully. My kids love it with just a dollop of sour cream and a sprinkle of extra cheese, which is perfectly fine by me because it means they’re eating their veggies (sort of!).

Top Tips for Perfecting Your Pulled Pork Enchiladas

I’ve made this recipe more times than I can count, and over the years, I’ve picked up a few tricks that really make a difference. When you’re dealing with the pulled pork, make sure it’s not swimming in sauce. You want it moist and flavorful, but not so wet that it makes your tortillas soggy before they even get baked. If you’re making your own pulled pork, smoking it low and slow is my favorite way to get that deep, authentic BBQ flavor. If you’re short on time, a good quality store-bought pulled pork or even shredded pork shoulder that you’ve seasoned well will work in a pinch. For the enchilada sauce, don’t be afraid to adjust the spices to your liking. I sometimes add a pinch of cocoa powder to mine for an extra layer of richness, which sounds odd, but trust me on this one! It adds this subtle depth that’s hard to pinpoint but so delicious. When it comes to the tortillas, corn tortillas are traditional and have that great flavor, but they can sometimes be a bit brittle. W arming them up before you roll them is essential – a few seconds in a hot skillet, a quick dip in warm sauce, or even a few seconds in the microwave wrapped in a damp paper towel does the trick. This makes them super pliable and prevents them from cracking when you roll them. I’ve also found that using a mix of cheeses, like Monterey Jack for meltiness and a little sharp cheddar for flavor, gives the best of both worlds. And for baking, keep an eye on them. Ovens can vary, and you want that cheese perfectly melted and bubbly, not burnt. If the top starts to brown too quickly, just loosely tent it with foil. It’s all about getting that perfect balance of tender tortilla, flavorful filling, and gooey, melted cheese.

Storing and Reheating Tips

These pulled pork enchiladas are wonderfully forgiving when it comes to storage and reheating. If you happen to have any leftovers (which is rare in my house!), I usually store them covered tightly with plastic wrap or foil in the refrigerator. They’ll keep well for about 3-4 days. To reheat, the best method is usually in the oven. You can pop individual portions or the whole dish back into a 350°F (175°C) oven for about 10-15 minutes, or until heated through. Covering them loosely with foil during reheating helps keep them from drying out. If you’re in a super rush, the microwave works too, just be mindful that the tortillas might get a little chewier. For freezing, it’s best to assemble the enchiladas and bake them first, then let them cool completely. Wrap them well in plastic wrap and then in foil, or place them in an airtight freezer-safe container. They should last in the freezer for about 2-3 months. When you’re ready to eat them from frozen, thaw them in the refrigerator overnight, and then reheat as you would refrigerated leftovers. It’s also a good idea to keep a little extra enchilada sauce on hand. Sometimes, after reheating, the sauce can seem a bit less vibrant, so a small drizzle of fresh sauce before serving can revive it beautifully. I’ve found that reheating slowly at a lower temperature is key to preserving the texture and flavor.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! The easiest way to make these gluten-free is to use corn tortillas, which are naturally gluten-free. Just ensure your BBQ sauce and any other packaged ingredients are certified gluten-free. The flour in the enchilada sauce can be replaced with a gluten-free all-purpose flour blend (1:1 ratio) or a cornstarch slurry (mix 2 tablespoons cornstarch with 1/4 cup cold water, then whisk into the simmering sauce and cook until thickened). The texture might be slightly different, but it will still be delicious!

Do I need to peel the zucchini?

Wait, zucchini? I think there might be a mix-up! This recipe is for pulled pork enchiladas, and it doesn’t include zucchini. If you’re thinking of another recipe, I’d be happy to help! For these enchiladas, we’re focusing on the delicious combination of pork, tortillas, and rich sauce.

Can I make this as muffins instead?

That’s an interesting idea! While not traditional enchiladas, you could adapt this concept into muffin-sized portions. You’d likely want to make a thicker, more pasty filling that holds its shape. Perhaps mix the pulled pork filling with some breadcrumbs or a binder like an egg to help it set. Then, line muffin tins with small corn tortillas, fill them, and bake until set. The baking time would be significantly shorter, probably around 15-20 minutes. It would be a fun appetizer or snack version!

How can I adjust the sweetness level?

The sweetness mainly comes from the BBQ sauce used in the filling. If you prefer less sweet, choose a BBQ sauce that’s labeled as “tangy,” “smoky,” or “original” rather than “sweet baby ray’s” or “honey.” You can also use a half-and-half mix of your preferred BBQ sauce and a plain tomato sauce to cut down on sweetness. In the enchilada sauce, the sweetness is minimal from the tomato sauce, so adjustments there are usually not needed unless you’re adding other sweet elements.

What can I use instead of the glaze?

Ah, you mean the BBQ sauce used to coat the pulled pork in the filling! If you don’t have BBQ sauce or want a different flavor profile, you have a few great options. You could use a smoky chipotle sauce for a spicier kick, a simple adobo sauce, or even just a good quality tomato-based salsa with some added spices like cumin and smoked paprika. Another idea is to mix the pulled pork with a bit of your favorite hot sauce and a touch of Worcestershire sauce for umami. The key is to add moisture and flavor to the pork.

Final Thoughts

There you have it – my go-to recipe for the most comforting and flavorful pulled pork enchiladas. I truly believe this is one of those dishes that everyone should have in their repertoire. It’s the kind of meal that brings people together, sparking conversations and creating happy memories around the dinner table. It’s proof that you don’t need a complicated recipe to achieve incredible flavor. If you’re looking for other ways to use up leftover pulled pork or just want another amazing comfort food dish, be sure to check out my Slow Cooker Pulled Pork Sandwiches or my Spicy Pork Chili. I hope you give these pulled pork enchiladas a try and love them as much as my family and I do. I can’t wait to hear what you think, so please leave a comment below and let me know how yours turned out! And if you make any fun variations, I’d love to hear about those too!