Pulled Pork Enchiladas

4.80 from 5 votes

Tasty pulled pork enchiladas, made with leftover pulled pork.

Prep Time30

Cook Time45

Resting Time15

Total Time1 15

Course: Main Dish

Cuisine: Mexican

Servings: servings

Calories: 816kcal

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 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 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.

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.