Crispy Pulled Pork Enchiladas

I grew up thinking enchiladas had to be made with chicken or beef – that’s just how my mom always made them. When my husband suggested trying them with pulled pork one evening, I’ll admit I was skeptical. The few times we’d tried switching up mom’s recipe, it hadn’t gone so well.

But let me tell you – pulled pork in enchiladas is a complete game-changer. It turns out that the tender, smoky meat pairs perfectly with those corn tortillas and red sauce. Now when my family asks for enchiladas, they specifically request this version, and mom’s traditional recipe has some serious competition at our dinner table.

What Kind of Pulled Pork Should I Use?

You’ve got several options when it comes to the pulled pork for your enchiladas. Leftover carnitas is perfect here, but you can also use any basic pulled pork – whether it’s smoked, slow-cooked, or even store-bought from the deli section. If you’re starting from scratch, look for a pork shoulder (also called pork butt) since it has the right amount of fat to keep the meat juicy after cooking. For the best results, make sure your pulled pork isn’t swimming in sauce, as this could make your enchiladas too wet. If you’re using leftover pulled pork that’s been refrigerated, just warm it slightly before assembling your enchiladas to help it spread more easily.

Options for Substitutions

This recipe is super adaptable and you can make several easy swaps depending on what you have in your kitchen:

• Pulled pork carnitas: While carnitas give these enchiladas their classic taste, you can use any shredded meat – chicken, beef, or even turkey work great. For a vegetarian version, try using jackfruit or extra beans and corn.
• Black or kidney beans: Any beans will work here! Try pinto beans, white beans, or even refried beans for a different texture. Just make sure to drain and rinse canned beans before using.
• Shredded cheese: Most melting cheeses work well – try monterey jack, cheddar, Mexican blend, or pepper jack for some heat. Just avoid hard cheeses like parmesan as they won’t give you that gooey texture.
• Tortillas: Both corn and flour tortillas work fine. If using corn tortillas, warm them slightly before rolling to prevent cracking. For a low-carb option, try using large lettuce leaves, but know the texture will be different.
• Enchilada sauce: Store-bought red or green enchilada sauce works great, but in a pinch, you can use taco sauce or even a mixture of tomato sauce with some chili powder and cumin added.

Watch Out for These Mistakes While Cooking

The biggest mistake when making enchiladas is overstuffing the tortillas, which can lead to tearing and messy rolling – stick to about 1/3 cup of filling per tortilla for the perfect balance. A common error is using cold tortillas straight from the package, so warm them slightly in the microwave or on a skillet first to make them pliable and prevent cracking during rolling. To avoid soggy enchiladas, don’t skip the step of lightly frying each tortilla in oil before filling them, as this creates a barrier that helps them hold up better against the sauce. For the best results, let the enchiladas rest for 5-10 minutes after baking – this allows the cheese to set slightly and makes them easier to serve without falling apart.

What to Serve With Pulled Pork Enchiladas?

These hearty enchiladas pair perfectly with classic Mexican side dishes that help balance out the rich, saucy main course. A simple cilantro-lime rice makes an excellent base, while a fresh pico de gallo or chunky guacamole adds a cool contrast to the warm enchiladas. For a veggie option that everyone loves, try serving Mexican-style street corn (elote) or a simple green salad with a lime vinaigrette. I always put out bowls of sour cream, extra cheese, and sliced jalapeños so everyone can customize their plate just the way they like it.

Storage Instructions

Keep Fresh: These pulled pork enchiladas are perfect for leftovers! Place them in an airtight container and keep them in the fridge for up to 3 days. The flavors actually get better as they sit, making them taste even more amazing the next day.

Freeze: Good news – these enchiladas are super freezer-friendly! Let them cool completely, then wrap them well in foil and freeze for up to 3 months. I like to freeze them in smaller portions, making it easy to grab just what I need for a quick dinner.

Reheat: When you’re ready to eat, warm them up in the oven at 350°F (175°C) for about 20-25 minutes if thawed, or 35-40 minutes if frozen. Cover with foil while reheating to prevent the tortillas from drying out. For single servings, the microwave works too – just heat in 1-minute intervals until warm through.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3400
• Protein: 150-180 g
• Fat: 160-190 g
• Carbohydrates: 250-280 g

Ingredients

• 2 cups tightly packed pork carnitas or other shredded meat
• 1 tablespoon olive oil
• 1 cup canned black beans or kidney beans, drained
• 1 can corn kernels (15oz / 400g), drained
• 2 cups shredded cheese (any variety that melts well)
• 8 tortillas
• 3 cups enchilada sauce (750ml / 25oz, either homemade or purchased)

Step 1: Prepare the Oven and Sauté the Pork Carnitas

Preheat your oven to 350°F (180°C).

Heat 1 tablespoon of olive oil in a pan over high heat.

Add the pork carnitas and allow the bottom to brown nicely without stirring—about 1 1/2 minutes.

This step will make the bottom crispy while keeping the pulled pork moist.

Once done, transfer the pork to a bowl.

It’s okay if the top isn’t fully heated through, as it will continue cooking in the oven.

Step 2: Mix the Filling Ingredients

In the bowl with the browned pork, add corn, black beans, 1/2 cup of enchilada sauce, and 1/2 cup of cheese.

Mix everything together until well combined.

This will be the filling for your enchiladas.

Step 3: Prepare the Baking Dish

Spread 1/2 cup of enchilada sauce evenly over the bottom of a baking dish.

This will prevent the tortillas from sticking and add extra flavor to the enchiladas.

Step 4: Assemble the Enchiladas

Take a tortilla and place 1/2 packed cup of the prepared filling onto it.

Roll up the tortilla and place it seam-side down in the baking dish.

Repeat this process with the remaining tortillas and filling until the dish is full.

Step 5: Bake the Enchiladas

Pour the remaining enchilada sauce over the rolled tortillas in the baking dish.

Bake in the preheated oven for 10 minutes.

After 10 minutes, remove the dish from the oven and scatter additional cheese on top of the enchiladas.

Return the dish to the oven and bake for an additional 10 to 15 minutes, or until the cheese is bubbling and golden.

Step 6: Let Cool and Serve

Once baked, remove the enchiladas from the oven and let them stand for about 5 minutes before serving.

This resting time will help set the flavors and make serving easier.

Enjoy your delicious homemade enchiladas!