Turn your leftover smoked pulled pork into a plate full of incredible enchiladas. Perfect for Cinco de Mayo, or really any other day of the week! We also have several other festive recipes for Cinco de Mayo.
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, quasadillas, you name it. And of course all of the enchiladas in the world.
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.
The only thing to keep in mind is your corn tortillas. Depending on the tortillas you buy they can easily crack in the process of rolling your enchiladas, 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. You just 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.
Just 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.
- 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)
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.
Wouldn’t you know the last time we made this I was too consumed with how good these enchiladas were that I forgot to take a pic of the wine?! But I can tell you 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.
Want more Cindo de Mayo Recipes?
This recipe now has a VIDEO to go with it! Check it out!
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And so many more!
Just search the RECIPE INDEX for more ideas.
What’s your favorite recipes for Cinco de Mayo?
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