These BBQ Pulled Pork Enchiladas are the ultimate comfort food. They're prepared with tender barbecued pulled pork, cream cheese, and flavorful enchilada sauce. This is a great way to use leftover Pulled Pork!
The next time you prepare pulled pork and have approximately two pounds of meat left, try making these delicious pulled pork enchiladas! They're creamy, spicy, and so flavorful! Sure, you can use pulled pork to make tacos and breakfast burritos, but why not make an impressive dish instead?
I like to use my homemade Enchilada Sauce whenever I make them. However, if you are short on time, feel free to use store-bought enchilada sauce. They are also great with green enchilada sauce!
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😍 Why You'll Love This Recipe
- Pulled pork enchiladas are easy to prepare and a great way to use up leftover pulled pork!
- This recipe can be prepped ahead of time and baked just before serving.
- Pulled pork enchiladas freeze well!
- This recipe makes enough to feed a crowd!
🔖 Ingredients & Substitutions
- Pulled Pork: Choose from bbq pulled pork, Instant pot pulled pork, or even oven slow cooked pork shoulder. Pork carnitas are also a great option!
- Tortillas: For this recipe, you'll need corn tortillas. Please resist the temptation to cut corners and use flour tortillas! Save them for your California burritos!
- Enchilada Sauce: As mentioned earlier, you can make your own red enchilada sauce, or use store-bought red or green enchilada sauce.
- Cheese: You'll need cream cheese and shredded Mexican cheese blend. However, you can also substitute with shredded Monterey Jack cheese, cheddar cheese, or your favorite cheese blend.
- Chiles: I like to add a couple of fresh Anaheim chiles, but if you need to, you can substitute with canned diced chiles.
*A full list of ingredients can be found in the recipe card.
🍖 How to Make This Recipe
Preheat oven to 350 degrees F.
Spray a 9x13 casserole dish with non-stick cooking spray. Add approximately ¼ cup of enchilada sauce in the casserole dish and distribute evenly.
Remove cream cheese from the package, place it on a plate, and cover it with a napkin. Microwave 45 seconds to soften.
Spread approximately 1 tablespoon of refried beans in the center of each corn tortilla. Add pulled pork, cream cheese, diced chilis, and one tablespoon enchilada sauce. Fold the sides of the tortilla to overlap the filling, and place seam-side down into the pan. Repeat with the remaining ingredients.
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Pour the remaining enchilada sauce over the filled tortillas, followed by the shredded cheese.
Spray a piece of aluminum foil with non-stick cooking spray, then use the foil to seal the casserole dish. Bake enchiladas for 45 minutes. Allow to cool slightly before serving.
🍽 Serving Suggestions
I like to serve these pulled pork enchiladas with a dollop of sour cream, chili sauce, diced Serrano peppers, fresh cilantro, and green onions. For a side, you can't go wrong with this Instant pot Mexican rice, creamy guacamole, and these addicting Mexican pickled carrots! You may also want to try these yummy Tamarindo margaritas!
🤷🏻♀️ Recipe FAQs
The ingredients that go into enchiladas depends on your taste preference. That, and what you have in your fridge. This is a very forgiving recipe, so there's not a ton of ways to screw it up.
As you might have noticed from the ingredients list, I used pulled pork, refried beans, and diced Anaheim chilis. Additionally, I used queso fresco (I didn't have cream cheese on hand).
👩🏼🍳 Pro Tips
- Because we love spicy food, I snuck in some jalapeño peppers from my garden. If you like spicy food, add some.
- For extra creamy enchiladas, you can add sour cream, or mix in some shredded cheese. Truthfully, I normally mix all the ingredients together in a bowl and add a scoop of filling into each tortilla.
- Another option is to stack the tortillas in the dish to make layers like you would with Lasagna, see my Green Enchiladas recipe as an example.
- I ended up using 13 tortillas, you may use more or less, depending on the amount of filling.
- I didn't add salt and pepper because the pulled pork was highly seasoned. You might need to season the meat if you feel it's not seasoned enough. If you're not worried about calories, you can dip the tortillas in hot oil for a few seconds and drain them on paper towels before using them.
Related Recipes
If you enjoy this bbq pulled pork enchiladas recipe, check out these other related recipes!
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📖 Recipe
Pulled Pork Enchiladas
Ingredients
- non-stick cooking spray
- ½ cups red enchilada sauce
- 8 ounce package cream cheese
- 12-14 corn tortillas
- 1 can refried beans
- 2 lbs. pulled pork
- 2 large Anaheim chilis (diced)
- 1½ cups shredded Mexican cheese blend
- salt and pepper (if needed)
Instructions
Preheat oven to 350 degrees F.
- Spray a 9x13 casserole dish with non-stick cooking spray. Add approximately ¼ cup of enchilada sauce in the casserole dish and distribute evenly.
- Remove cream cheese from package, place on a plate, and cover with a napkin. Microwave 45 seconds to soften.
- Spread approximately 1 tablespoon of refried beans in the center of each corn tortilla. Add pulled pork, cream cheese, diced chilis, and one tablespoon enchilada sauce. Fold the sides of the tortilla to overlap the filling, and place seam-side down into the pan. Repeat with the remaining ingredients.
- Pour the remaining enchilada sauce over the filled tortillas, followed by the shredded cheese.
- Spray a piece of aluminum foil with non-stick cooking spray, then use the foil to seal the casserole dish. Cook for 45 minutes. Allow to cool slightly before serving.
Notes
- Because we love spicy food, I snuck in some jalapeño peppers from my garden. If you like spicy food, add some.
- For extra creamy enchiladas, you can add sour cream, or mix in some shredded cheese. Truthfully, I normally mix all the ingredients together in a bowl and add a scoop of filling into each tortilla.
- Another option is to stack the tortillas in the dish to make layers like you would with lasagna, see my green enchiladas recipe as an example.
- I ended up using 13 tortillas, you may use more or less, depending on the amount of filling.
- I didn't add salt and pepper because the pulled pork was highly seasoned. You might need to season the meat if you feel it's not seasoned enough. If you're not worried about calories, you can dip the tortillas in hot oil for a few seconds and drain on paper towels before using.
Maggie B says
Can't wait to try these! Just a heads up - in the actual recipe spot you forgot to put what to preheat oven to!
Hilda Sterner says
Thank you for the heads up, I will look into that asap! ❤️
Ashley says
You don’t mix all the ingredients together first?
HildaSterner says
Hi Ashley,
You know I usually do mix everything together, but I did it differently for this particular recipe and it worked out just fine. However, feel free to mix all the ingredients together if you'd like!
Kelly says
I want a plate of this right now!!!! Yum!!!
HildaSterner says
Yes, ma'am! Right away!!
Rachel Daigle says
I'm trying it now in our 90 degree weather. I can't wait
Hilda Sterner says
Hope it goes well, it was warm here today too!