Pulled Pork Enchiladas are a delicious, crowd-pleasing way to use leftover Mexican pulled pork or carnitas. Lightly fried flour tortillas are filled with pan-crisped pulled pork, roasted green chiles, sliced green onions, fresh cilantro and cheese. The rolled enchiladas are covered in tangy green enchilada sauce and finished with an extra layer of melted cheese for a comforting, flavorful meal.
These green-sauce pulled pork enchiladas work well for casual dinners, potlucks, and weeknight meals. They reheat well and can be frozen for quick, satisfying meals later in the week. The recipe scales easily and delivers a generous balance of tender meat, bright herbs, mild chiles and gooey cheese.
Table of Contents
- Ingredients You Need to Make Pulled Pork Enchiladas
- FAQ
- How to Reheat Enchiladas (chilled or frozen)
- Make With
- More Great Ways to use Leftover Pulled Pork
- Serve With
- More Delicious Enchilada Recipes
- How to Make Pulled Pork Enchiladas
- Pulled Pork Enchiladas Recipe
Ingredients You Need to Make Pulled Pork Enchiladas
- Green enchilada sauce: store-bought or homemade
- Pulled pork: about 1 pound of leftover pulled pork or carnitas
- Olive oil: or another neutral oil for frying and brushing the baking dish
- Flour tortillas: 8 medium flour tortillas (white or whole wheat)
- Green onions: thinly sliced
- Fresh cilantro: finely chopped
- Roasted, diced green chiles: canned or freshly roasted and diced
- Shredded Monterey Jack cheese: or a mild-melty cheese blend, divided
- Sour cream or Mexican crema: optional, for serving
- Kosher salt and freshly ground black pepper
FAQ
You can use a good-quality store-bought green enchilada sauce, but making your own delivers deeper, fresher flavor. A homemade sauce can be made ahead and frozen for later use.
Yes. Assemble the enchiladas and refrigerate, covered, up to one day before baking. Add a few extra minutes to the bake time if refrigerated.
Absolutely. Pulled pork freezes very well and is convenient for quick meals. Keep it in airtight containers or freezer bags for several months.
Store leftover enchiladas in the refrigerator for 2–3 days. For longer storage, freeze for up to 3 months.
How to Reheat Enchiladas (chilled or frozen)
To reheat refrigerated enchiladas: place them in an oven-safe dish and heat in a 350°F (175°C) oven for 25–30 minutes, until warmed through. For frozen enchiladas: cover with foil and bake at 350°F for 30–35 minutes, then remove the foil and continue baking 10–20 minutes until fully heated and the cheese is melted.
Make With
- Green enchilada sauce or red enchilada sauce, depending on preference
- Slow-cooked pork carnitas or any seasoned pulled pork
More Great Ways to use Leftover Pulled Pork
- Pulled pork nachos
- Pulled pork quesadillas
- Pulled pork chili
- Pulled pork salad
Serve With
- Salsa and guacamole
- Pico de gallo or fresh tomato salsa
- Mexican rice and refried or black beans
More Delicious Enchilada Recipes
Shredded Beef Enchiladas
Steak Enchiladas
Slow Cooker Chicken Enchiladas
Ground Turkey Enchiladas
How to Make Pulled Pork Enchiladas
1. Preheat the oven to 350°F (175°C). Lightly brush a 9 x 13-inch baking dish with oil and spread 1/2 cup of green enchilada sauce across the bottom in an even layer.
2. Heat a non-stick skillet over medium. Add 1 teaspoon of oil and quickly fry each tortilla about 10–15 seconds per side until it is pliable and lightly browned. Transfer tortillas to a plate and repeat until all are warmed. This step prevents soggy enchiladas and gives them a pleasant texture.
3. Warm the pulled pork in a skillet with a little oil over medium heat. Stir until it is heated through and has a few crisped edges. Season to taste with salt and black pepper. Transfer the pork to a bowl and let it cool briefly.
4. When slightly cooled, mix the pulled pork with the sliced green onions, chopped cilantro, diced roasted green chiles, 1/2 cup of green enchilada sauce and about 4 ounces of shredded cheese. Gently combine so the filling is moist but not soupy.
5. Place about 1/8 of the pork mixture (roughly 4 ounces) onto each warmed tortilla, roll up, and set seam-side down in the prepared baking dish. Arrange the enchiladas snugly in the dish.
6. Pour the remaining 2 cups of green enchilada sauce evenly over the enchiladas, spreading it to the edges. Sprinkle the remaining shredded cheese over the top. Bake uncovered in the preheated oven for 30–35 minutes, until the enchiladas are heated through and the cheese is melted and lightly golden. Serve hot, topped with sour cream or crema and extra cilantro if desired.
Pulled Pork Enchiladas
Servings: 8 enchiladas | Prep: 15 mins | Cook: 45 mins | Total: 1 hr
Ingredients
- 8 teaspoons olive oil, plus more for brushing the baking dish and reheating the pork
- 8 flour tortillas
- 3 cups green enchilada sauce, divided
- 1 pound pulled pork
- Kosher salt and freshly ground black pepper, to taste
- 2 green onions, very thinly sliced
- 1/2 cup finely chopped fresh cilantro, plus more for serving (optional)
- 8 ounces canned roasted and diced green chiles, drained (or use roasted fresh chiles)
- 8 ounces shredded Monterey Jack cheese, divided
- Sour cream or Mexican crema, to serve (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Heat a non-stick skillet over medium heat. Add 1 teaspoon of oil and fry each tortilla 10–15 seconds per side until lightly browned; set aside.
- Warm the pulled pork in a skillet with a little oil until heated through and slightly crisp. Season with salt and pepper and transfer to a large bowl to cool slightly.
- Add green onions, cilantro, diced green chiles, 1/2 cup of the green enchilada sauce and 4 ounces of the cheese to the pork and mix gently.
- Brush the bottom and edges of a 9 x 13-inch baking dish with olive oil and spread 1/2 cup of green enchilada sauce evenly across the bottom.
- Fill each tortilla with about 1/8 of the pork mixture, roll up and place seam-side down in the prepared dish.
- Pour the remaining 2 cups of enchilada sauce over the rolled enchiladas and top with the remaining cheese. Bake uncovered for 30–35 minutes, until heated through and the cheese is melted. Serve with sour cream and extra cilantro if you like.
Notes
Use a store-bought green enchilada sauce for convenience or make a homemade version for brighter flavor. Roasted chiles add a smoky depth and can be prepared ahead.
Nutrition (approx.)
Calories: 379 kcal | Carbohydrates: 35 g | Protein: 18 g | Fat: 19 g | Saturated Fat: 8 g | Sodium: 1590 mg | Fiber: 3 g
Nutrition information is an approximation.