Pulled Pork Enchiladas

Pulled Pork Enchiladas


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This recipe is a great way to repurpose leftover pulled pork. You can pop this enchilada casserole into the oven and enjoy the rest of the festivities.

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Chicago, IL

Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

10 servings


  • 10 tortillas
  • 3 cups of pulled pork
  • 2 cans of enchilada sauce
  • 1 can of corn, drained
  • 1 can of black beans, drained
  • 1 jalapeno pepper, diced
  • 2 cups of pepper jack cheese
  • 1 teaspoon of paprika
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • Salt and pepper, to taste
  • 1 avocado, sliced
  • 1 cup of chihuahua cheese
  • 1 cup of shredded lettuce
  • ½ cup of sour cream

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Preheat the oven to 350 degrees as a large oiled skillet heats over medium heat. Add the pulled pork seasoned with paprika, garlic powder, onion powder, salt, and pepper. Sauté for about 5 minutes, or until brown. Add the pulled pork, corn, black beans, and pepper jack cheese into a tortilla and roll tightly. Line in a large baking sheet and top with the red sauce. Bake for 10 minutes then top with lettuce, chihuahua cheese, sour cream, jalapenos, and avocado. Serve while hot and enjoy!

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