These Pulled Pork Enchiladas will tantalize your taste buds with a symphony of savory, spicy, and smoky flavors all wrapped up in a tortilla. Pork enchiladas are a mouthwatering Tex-Mex delight, featuring tender shredded slow-cooked pulled pork bundled up in a soft flour tortilla shell.
The succulent pork is infused with smoked flavor that has been slow roasted for hours. This pulled pork enchiladas recipe is made with only 4 ingredients!
Smothered in a red enchilada sauce and topped with a blanket of gooey, melted cheese, these enchiladas are baked to perfection, creating a golden, crispy crust. For extra layers of flavor, drizzle creamy sour cream and vibrant fresh chopped herbs across the top.
Each bite offers a savory sensation that’s sure to satisfy your cravings for bold and comforting Tex-Mex cuisine. A tantalizing pork enchiladas recipe that’s sure to become a family favorite.
Whether you’re making them for a weeknight dinner or a weekend gathering, these delicious enchiladas are always a hit. So go ahead, give this recipe a try, and enjoy a taste of savory heaven!
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Ingredients for Pulled Pork Enchiladas
Shredded Pulled Pork
Large Soft Flour Tortillas
Red Enchilada Sauce
Shredded Colby Jack Cheese, Shredded Monterey Jack Cheese, Shredded Pepper Jack Cheese, Shredded Cheddar Cheese, or Mexican Blend Cheese
Toppings of Your Choice: Sour Cream, Shredded Lettuce, Fresh Herbs, Diced Tomatoes, Sliced Onions,
Enchilada Sauce
Make homemade enchilada sauce if you desire or use a store-bought enchilada sauce. I like to have cans of red enchilada sauce in my pantry.
If you want to switch things up, try green enchilada sauce for a little different flavor. Another thing to consider is the level of spiciness that you want with your finished dish.
Enchilada sauce comes in several level of spiciness with mild, medium, and hot. Don’t make the mistake of grabbing a can of enchilada sauce that is hot when you want a mild flavor.
You might not use a full can so store any remaining enchilada sauce in an airtight container in the refrigerator for up to 6 days.
The Best Pork for Enchiladas
Shredded pulled pork can be cooked several different ways but my favorite is my smoked pulled pork recipe!! It produces an extra layer of smoky flavor that you can’t get from other pork recipes.
If you don’t have a smoker then try my Instant Pot pulled pork recipe which is a slow cooker version and is cooked to perfection. Make the pork recipe that works for you because any pulled pork recipe will do.
Leftover pulled pork is perfect for this enchilada recipe! If you don’t have time to make your own pulled pork recipe, then use the store-bought shredded pulled pork which you can find in the deli or meat section of your local grocery store.
How to Make Griddle Pork Enchiladas
Preheat the griddle to medium heat and apply a thin layer of your favorite cooking oil to the griddle surface as it is heating up. When the griddle is preheated, add the shredded pulled pork.
Warm up the pulled pork, breaking it up as you go with the griddle spatula. Cradle a soft tortilla shell in your hand and add a layer of warm pork across the whole center.
Spread to create an even layer. Roll up, flip over so the seam side is down, and place on one end of a baking dish.
Continue this step several times until you have filled your pan. Top the pulled pork wrapped tortillas with an even layer of red enchilada sauce.
Sprinkle a layer of the shredded cheese over top of the enchilada sauce. Place the whole baking sheet pan with the enchiladas onto the hot griddle flat top and cover with a dome lid for about 2 – 5 minutes to melt the cheese.
By covering the enchiladas, you are creating an oven affect and making baked pulled pork enchiladas. When the cheese is completely melted, use oven mitts to remove the pan from the griddle and top with your favorite garnishes.
How to Make Pizza Oven Pulled Pork Enchiladas
Preheat the Blackstone Pizza oven to medium low heat. Gather all the ingredients to make your enchiladas with pulled pork recipe.
On a baking sheet pan, arrange a single layer of soft tortilla shells that have been wrapped with pulled pork. Top with the red enchilada sauce along with a layer of shredded Mexican Blend cheese.
When the pizza oven is hot, place the uncovered baking sheet pan into the center of the pizza stone. Let the enchiladas bake until all the cheese has melted which should only take a couple minutes.
With oven gloves remove from the pizza oven and garnish with the toppings of your choice. Serve right away while the shredded pork enchiladas are still warm.
Oven, Grill, and Smoker Grilled Pulled Pork Enchiladas
Wrap the pulled pork into the soft-shell tortillas and layer into the bottom of a baking pan. Drizzle enchilada sauce and shredded cheese over the top, then bake.
Making pulled pork enchiladas can be done in the oven, grill, and the smoker grill with very little adjustment. Preheat the oven to 350 degrees or the grill and smoker to medium heat, place the prepared baking sheet pan on the grate, shut the door, and let the pork enchilada recipe bake uncovered.
Watch the enchiladas closely and remove from the oven when the top of the enchiladas are crispy and golden brown. If desired, garnish with your favorite toppings and serve warm.
Pork Enchilada Optional Toppings
This pulled pork enchilada recipe is super easy to customize! Use your favorite topping to add extra flavor with very little fuss.
Favorite Rice Recipe
Black Olives or Green Olives
Add Refried Beans to the Pulled Pork
Pickled Jalapeños or Fresh Jalapeños
Homemade Pico de Gallo
Add Extra Seasoning to the Pork such as Chili Powder, Diced Green Chilies
Salsa or Corn Salsa
A Sprinkle of Hot sauce, nacho cheese sauce, lime wedges, green onions, green chilies, fresh cilantro, BBQ sauce, Black Beans
Drizzle of Sour Cream, Crème Fraiche, Guacamole
Swap Out the Meat In your Enchilada!
Pulled pork is a great choice when making enchilada, but I also like using seasoned ground beef, ground chicken or ground turkey. Also try shredded chicken or shredded beef instead of shredded pork.
Have a Loaded Enchilada Bar!
Want a great Super Bowl party idea: prepare single serving pulled pork enchiladas and let your guests pick the toppings of their choice. Create a toppings bar with several different toppings and encourage your guests to assemble their own customized enchilada!
Let your imagination run wild with a huge spread of toppings! There are many, many topping options!!
How to Store Pulled Pork Enchiladas
Once assembled, pulled pork enchiladas are best eaten right away. However, I have successfully reheated them. To give it a try:
Remove any extra toppings such as sour cream, diced tomatoes, and lettuce from the top of any enchiladas you want to store in the fridge.
Put the leftover enchiladas into an airtight container and keep them for no longer than a day or two. Any longer than that, the enchiladas will be super soggy and will become tough to crisp up when reheating.
How to Reheat Pork Enchiladas
- Preheat the oven to 425°F.
- Put the leftover pulled pork enchiladas on a sheet pan and bake them in the preheated oven for a few minutes until they start too crisp up.
- Watch the enchiladas closely to make sure nothing burns!
- Remove from the oven and add your desired toppings.
What to Serve with Pulled Pork Enchilada
Pulled pork enchiladas are great all by themselves but if you would like to pair them with something else, try an amazing tasting whiskey slush!
Watch this video of my griddle chicken quesadilla, or get the recipe of my pulled pork quesadilla, smoked queso dip, and pulled pork wet burrito.
Pulled Pork Enchiladas – FAQ
Yes, if you are short on time, you can use pre-made pulled pork or even leftover pulled pork from a previous meal.
Serve your enchiladas with sides like Mexican rice, guacamole, salsa, or a fresh side salad to create a well-rounded meal.
Certainly! While this recipe uses flour tortillas, you can use corn tortillas if you prefer a gluten-free option.
Pulled Pork Enchiladas Recipe
For the full recipe and nutrition calories, click below for the recipe card.
Pork Enchiladas
These Pulled Pork Enchiladas will tantalize your taste buds with a symphony of savory, spicy, and smoky flavors all wrapped up in a tortilla. Pork enchiladas are a mouthwatering Tex-Mex delight, featuring tender shredded slow-cooked pulled pork bundled up in a soft flour tortilla shell.
Ingredients
- Shredded Pulled Pork 2 1/2 cups
- Soft Flour Tortillas 5 each
- Red Enchilada Sauce 5 ounces
- Shredded Colby Jack Cheese 1 cup
Instructions
- Preheat the oven to medium heat or 350°F.
- Cradle a soft tortilla shell in your hand and add a layer of pulled pork across the whole center.
- Roll the tortilla shell up, flip over so the seam side is down, and place on one end of a baking dish. Continue this step several times until you have filled your baking pan.
- Top the wrapped pulled pork tortillas with an even layer of red enchilada sauce.
- Sprinkle a layer of the shredded Colby Jack cheese over top of the enchilada sauce.
- Place the whole baking sheet pan with the prepared enchiladas onto the hot oven and cook for about 2 - 5 minutes to melt the cheese.
- When the shredded cheese is completely melted, use oven mitts to remove the pan from the oven and top with your favorite garnishes.
Recommended Products
As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 1166Total Fat 40gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 20gCholesterol 161mgSodium 3613mgCarbohydrates 133gFiber 9gSugar 52gProtein 67g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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My family and I love pulled pork, so I’m going to make these soon!
I’m excited to try this recipe. Thanks for the tips on getting a better quality pulled pork. Super helpful.
My kids couldn’t get enough of these!
I made a double batch over the weekend and they all went!! They ate them for dinner and then reheated them for lunch the following day.
Definitely adding this to my rotation as with 5 kids finding something they all eat is always difficult!
I am going to try them with some pulled chicken next time 🙂