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close up of pulled pork enchiladas

Smoked Pulled Pork Enchiladas

A great use for leftover smoked pulled pork. Smoked pulled pork enchiladas.
Course easy
Cuisine barbecue, bbq, fusion, Mexican, pork
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 -6 servings


  • 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.