Pulled Pork Enchiladas
Pulled pork enchiladas are on tonight’s menu; hopefully, they can be on your menu sometime soon too! I came up with this recipe last week to use up some leftover pulled pork. I had prepared the pulled pork in my Instant Pot, which was a first for me. Although it was delicious, we had approximately two pounds of meat left. Enchiladas sounded like a great idea. I quickly made up a batch of my homemade enchilada sauce. Fortunately, the enchiladas came out great, so now I’m passing on the recipe to you. Hope you enjoy them as much as we did.
What Goes in Enchiladas?
The ingredients that go into enchiladas depends on your taste preference. That, and what you have in your fridge. As you might have noticed in 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). You might have already noticed that in the photo above? Because we love spicy food, I snuck in some jalapeño peppers from my garden. So, what other ingredients would I suggest? How about some black beans, diced scallions, or roasted corn? 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 in each tortilla. Another option is to stack the tortillas in the dish to make layers like you would with lasagna.
What To Serve With Pulled Pork Enchiladas?
Mexican rice is always a great side dish option for a Mexican meal. A black bean and avocado salad is another wonderful possibility. I haven’t gotten around to posing my black bean salad recipe yet, but I’m sure you can find a recipe online. Want something easier? How about some Refried beans? Simply toss the beans in a bowl, top with shredded cheese, and microwave. If you want to kick the beans up a notch or two, mix them with some fried chorizo. Other great sides include Mexican pickled carrots, chili sauce, salsa verde, sour cream, and guacamole!
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Tasty pulled pork enchiladas, made with leftover pulled pork.
- non-stick cooking spray
- 1-1/2 cups red enchilada sauce
- 8 oz. package cream cheese
- 12-14 corn tortillas
- 1 can refried beans
- 2 lbs. pulled pork
- 2 large Anaheim chilis (diced)
- 1-1/2 cups shredded Mexican cheese blend
- salt and pepper (if needed)
Preheat oven to 350 degrees F.
Spray a 9x13 casserole dish with non-stick cooking spray.
Add approximately 1/4 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 tortilla. Add pulled pork, cream cheese, diced chilis, and one tablespoon sauce. Fold the sides of the tortilla to overlap the filling, and place seam-down in the pan. Repeat with the remaining ingredients. I ended up with 13 tortillas, you may have more or less, depending on the amount of filling you use.
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.
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 to begin with.
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.