These pulled pork enchiladas have quickly become a family favorite in my house! They’re hearty, satisfying, and packed with so much flavor.
Everything about them, from the tender meat to the gooey cheese, is delicious. But the real star of the show is the homemade enchilada sauce. It’s smoky, savory, and just spicy enough.
These enchiladas are the ultimate Mexican comfort food. No one who tries them will be able to resist them!
Why You’ll Love These Pulled Pork Enchiladas
Easy Meal Prep: Despite its impressive flavors, this recipe is surprisingly easy to prepare. It’s a convenient option for busy weeknights or meal prepping.
Flavor Explosion: These enchiladas combine pulled pork’s smoky richness with the bold spices of enchilada sauce. Every bite is a true party for your tastebuds.
Good Use of Leftovers: You don’t have to make fresh pulled pork for this recipe. Simply repurpose it from a previous meal!
Crowd-Pleaser: Pulled pork enchiladas are perfect for gatherings and family dinners. They’re a hearty and comforting meal.
Ingredients
- Boneless Pork Shoulder Roast: This flavorful cut becomes meltingly tender when slow-cooked.
- Onions & Red Bell Peppers: Sauté them until soft and sweet. These veggies add a real depth of flavor to the dish.
- Garlic Paste or Garlic: Either way, garlic will amp up the pork’s savory flavor.
- Olive Oil: Use just a splash to sauté the veggies and help the seasonings stick to the meat.
- Salt: Add a pinch as a flavor enhancer.
- Corn Tortillas: This traditional Mexican flatbread is perfect for wrapping the pulled pork and beans. You can even use frozen tortillas! Just be sure to thaw and heat them first.
- Refried Beans: Spread them inside each tortilla for an extra layer of creamy, rich deliciousness.
- Shredded Mexican Cheese Blend: It melts into a gooey, golden-brown topping that’s out of this world.
- Enchilada Sauce: While you could use store-bought sauce, I don’t recommend it. This homemade blend of tomato paste, broth, and aromatic spices will make your enchiladas shine.
- Chopped Cilantro: A sprinkle of this fresh herb adds a pop of color and a bright, citrusy flavor to finish the dish.
How to Make Pulled Pork Enchiladas
You won’t believe how simple these enchiladas are to make.
1. Saute the veggies. Heat olive oil in a large skillet over medium heat. Then, add the onion, pepper, garlic, and salt. Saute for about 5 minutes, then transfer them to a slow cooker.
2. Cook the pork. Add the pork to the slow cooker. Cover and cook on low for 8 hours until it’s tender enough to shred with a fork. Then, shred and mix with the cooking juices.
3. Prepare the sauce. Heat oil in a saucepan over medium heat. Whisk in the flour and chili powder, and cook for 1 minute. Then, add the spices and tomato paste. Gradually whisk in the broth until smooth, then simmer for 10 minutes to thicken. Season with salt.
4. Preheat. Preheat the oven to 375 degrees Fahrenheit. Also, spread 1/2 cup of enchilada sauce over the bottom of a 9×13-inch baking dish.
5. Assemble the enchiladas. Warm the tortillas, then fill each with beans, shredded pork, and cheese. Roll the enchiladas and place them seam-side-down in the baking dish.
6. Top and bake. Pour the remaining sauce over the enchiladas and top them with the remaining cheese. Bake for 20 minutes.
7. Garnish and serve. Sprinkle the chopped cilantro over the hot enchiladas and serve immediately. Enjoy!
Tips for the Best Pulled Pork Enchiladas
I could give you a hundred tips for making enchiladas. But here are my top 5.
- Don’t let them stick! Don’t forget to spread a thin layer of enchilada sauce on the bottom of the dish before adding your enchiladas. It prevents them from sticking to the bottom of the dish.
- Make the tortillas toasty. Many people warm their tortillas on the stove or in the oven. However, you can save time by nuking them in the microwave for 5 to 10 seconds each.
- Don’t overfill! We all want our enchiladas to be as full and filling as possible. But if you add too much filling, the tortillas won’t wrap and stay properly closed.
- Be creative. You can get as creative as you like with your filling. Keep it simple with pork, beans, and cheese. Or add diced chiles, rice, corn, black beans, and more!
- Top to your heart’s content. Speaking of being creative! Don’t be afraid to add extra toppings, either. Salsa, jalapenos, diced green onions, and guacamole are all excellent options. Don’t forget the sides, either!
How to Store
You have a couple of options for storing any leftovers:
To Store: Refrigerate the cooled enchiladas in an air-tight container for up to 3 days.
To Freeze: Wrap cooled enchiladas tightly in aluminum foil. Then, place in a freezer-safe bag or container. Freeze for 2 to 3 months.
To Reheat: Let frozen enchiladas thaw in the fridge overnight before reheating. Reheat chilled enchiladas in the oven at 350 degrees Fahrenheit for 15 to 20 minutes. You can also reheat individual portions in the microwave in 30- to 60-second increments.
Pulled Pork Enchiladas
8
servings25
minutes8
hours20
minutes694
kcalTreat the family to these delicious pulled pork enchiladas! They’re smoky, savory, and packed with so much goodness.
Ingredients
- For the Pulled Pork
1 tablespoon olive oil
1 onion, chopped
1 red bell pepper, chopped
2 teaspoons garlic paste or 2 cloves garlic, minced
1/2 teaspoon salt
3 pounds boneless pork shoulder roast
- For the Enchilada Sauce
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
2-3 tablespoons chili powder, to taste
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
2 tablespoons tomato paste
2 cups chicken or vegetable broth
salt to taste
- For the Enchiladas
8-10 corn tortillas
1 cup refried beans
1 1/2 cups shredded Mexican blend cheese
chopped cilantro for garnish
Instructions
- For the Pulled Pork
- Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, garlic and salt. Sauté until vegetables are softened, about 5 minutes. Transfer to a slow cooker.
- Add the pork roast to the slow cooker. Cover and cook on low for 8 hours, until pork is very tender and shreds easily with a fork. Shred the pork and mix with the cooking juices. Set aside.
- For the Enchilada Sauce
- Heat oil in a saucepan over medium heat. Whisk in flour and chili powder. Cook for 1 minute. Add cumin, garlic powder, oregano, cayenne (if using), and tomato paste.
- Gradually whisk in the broth until smooth. Simmer for 10 minutes until slightly thickened. Season with salt to taste.
- To Assemble the Enchiladas
- Preheat the oven to 375 degrees Fahrenheit.
- Spread 1/2 cup enchilada sauce in a 9×13-inch baking dish.
- Warm the tortillas so they’re pliable. Fill each with some refried beans, shredded pork, and cheese. Roll up and place seam-side-down in the baking dish.
- Pour the remaining enchilada sauce over the enchiladas. Top with remaining cheese. Bake for 20 minutes until bubbly.
- Garnish with chopped cilantro and serve hot. Enjoy!
