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    You are here: Home » Food

    Smoked Pulled Pork Enchiladas

    February 2, 2022 By Mary 4 Comments

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    Jump to Recipe
    Pulled Pork Enchiladas
    Pulled Pork Enchiladas
    Pulled Pork Enchiladas
    Pulled Pork Enchiladas

    Turn leftover pulled pork into a plate full of incredible Pulled Pork Enchiladas. Perfect for Cinco de Mayo, or an easy weeknight dinner.

    You can also explore our entire roundup on leftover pulled pork recipes for more great ideas.

    a pan of smoked enchiladas
    Enchiladas are a crowd pleaser in our house.
    Jump to:
    • How to make Enchiladas with Leftover Pulled Pork 
    • Wine Pairing for Enchiladas
    • Smoked Pulled Pork Enchiladas

    It’s time to talk about something serious. Cinco de Mayo. As a Mexican American from central Arizona we love to celebrate this day with all things food. Festive food. I’m talking salsa, guacamole, tacos, taquitos, burritos, fajitas, flautas, machaca, quesadillas, you name it. And of course all of the enchiladas in the world.

    Pulled Pork Enchiladas are a great way to use up leftover barbecue meat.

    And you know who makes the best enchiladas? My mom. And when my mom and our smoked meat get together for a party it’s all sorts of deliciousness happening for dinner. And the last time my mom visited from AZ we happened to have some leftover pulled pork laying around (because who doesn’t?) and decided to put it to good use by making enchiladas with my Mama’s Basic Red Chile Sauce.

    But don’t fret. If you’re not up for making the homemade sauce, you can totally buy a store-bought enchilada sauce (that’s what we usually do. Just don’t tell my mom!).

    Some people seem to think there’s some secret technique behind making enchiladas, or that it’s some complicated process. Well there’s no secret, and it’s not complicated.

    pulled pork on a sheetpan
    Add red chile sauce to pulled pork to make the filling.

    How to make Enchiladas with Leftover Pulled Pork 

    When making any kind of enchiladas it’s important to keep in mind your corn tortillas. Depending on the tortillas you buy they can easily crack in the process of rolling your enchiladas. This is because they’re pretty dry right out of the package making them easy to tear. This is why it’s helpful to soften them first. And everyone will have their own method of softening the tortillas so that they don’t break.

    Growing up my mom used to have a pot of hot oil that she would dip the tortillas in before placing the filling and rolling them. I didn’t love having that excess oil in the dish (though it did make them extra delicious), so we started softening them up in extra warmed enchilada sauce instead. Just make sure the sauce is warmed, this will help the tortillas soften.

    How to make smoked pulled pork enchiladas
    Coat the tortillas in sauce to soften them.
    • Dip your dry tortilla into the sauce to get it wet all around, then place it on a plate, stuff a couple tablespoons of the filling, and roll them up, just like so.
    • Then roll them up with your filling and place inside your baking dish like little soldiers side by side, and top with the remaining sauce and any additional pulled pork and a big handful of shredded cheese.
    • Pop that bad boy in the oven until melted and warmed through (around 20 minutes), and you’ve got yourself an enchilada dish for smoked food lovers.
    Smoked Pulled Pork Enchiladas before and after

    Dig in!

    close up of pulled pork enchiladas

    Love this recipe? Try out our beef brisket enchiladas with leftover smoked brisket too.

    Wine Pairing for Enchiladas

    My go-to for enchiladas is usually a fruity and easy drinking red like Malbec or sometimes Carminere. I’m not looking for anything with tannins or too much complexity. Just like one would reach for a Pacifico or Corona with their Mexican-American dish of choice, I’m looking for a simple and refreshing wine for my hearty meal.


    If you like this recipe we’d truly appreciate it if you would give this recipe a star review! And if you share any of your pics on Instagram use the hashtag #vindulge. We LOVE to see it when you cook our recipes.

    *This post was originally published in April 2017 and was updated January 2022 with new photos and added clarity. The recipe remains the same.*


    close up of pulled pork enchiladas

    Smoked Pulled Pork Enchiladas

    A great use for leftover smoked pulled pork. Smoked pulled pork enchiladas.
    5 from 1 vote
    Print Pin Rate Save Saved!
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 4 -6 servings
    Calories: 852kcal
    Author: Mary Cressler | Vindulge
    Cost: $12.00

    Ingredients

    • 3 ½ cups homemade red chile sauce or one store-bought 28 oz can
    • 1 tablespoon olive oil
    • ½ cup onion diced
    • 3-4 cups leftover smoked pulled pork (3 for the filling 1 for the top, optional)
    • 12 corn tortillas
    • 2 cups shredded cheddar cheese more or less depending on how cheesy you want them
    • Cilantro for garnish (about ¼ cup)
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    Instructions

    • Preheat oven to 350 degrees.
    • Heat up red chile sauce in a large skillet to get warm.
    • Heat a separate large skillet to medium heat and coat with a tablespoon of oil then add onions. Let cook for 2-3 minutes, just to get them started, and then add the pulled pork to heat up. Add about ½ cup of the red chili sauce to the pork mixture and mix together.
    • To soften the corn tortillas – take the tortillas, one by one, and dip them into the warm red chile sauce to coat them (see photo above in the post), then place them on a plate. This will help soften the tortillas so they don’t break up when you roll them. It also helps infuse the tortillas with sauce.
    • Next, add the pork/onion filling to each tortilla – layer a couple tablespoons of the pork mixture then top with about a tablespoon of cheese. Roll the tortilla and layer the rolls on a 12×8″ baking dish seam side down, in one layer.
    • Repeat with the remaining tortillas until the dish is packed.
    • When the tortillas are all layered, add the remaining 1-cup of pork and remaining red chile sauce to the top. Sprinkle with the remaining shredded cheese.
    • Bake for 15-20 minutes, or until cheese is melted and bubbly.
    • Garnish with cilantro.
    Find the perfect wine pairing at the Vindulge Wine Shop

    Nutrition

    Calories: 852kcal | Carbohydrates: 87g | Protein: 44g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 133mg | Sodium: 3284mg | Potassium: 218mg | Fiber: 9g | Sugar: 42g | Vitamin A: 2235IU | Vitamin C: 9mg | Calcium: 556mg | Iron: 4mg
    Tried this recipe? We would love to see!Mention @vindulge or use the hashtag #vindulge

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    Reader Interactions

    Comments

    1. Megan Joy says

      April 28, 2017 at 6:58 pm

      Yum! This looks amazing. I love mexican food so this recipe is right up my alley 🙂

      Reply
    2. Erin Mckalip says

      April 27, 2017 at 8:19 pm

      Love all of these Cinco de Mayo recipes! I can’t believe it is next week. Holy cow, where’d the time go?! I just recently made my own enchilada sauce, it was shockingly easy! But I totally support buying store bought too 🙂 These look great!

      Reply

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    Mary-Cressler-Sept-2015-smI'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and author of Fire + Wine cookbook.  Thanks for stopping by!

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