Pulled Pork Enchiladas (EASY + Cheesy)
These pulled pork enchiladas are the ultimate comfort food – saucy, cheesy, and packed with flavor in every bite. This recipe brings together simple ingredients for a crowd-pleasing meal. Grab your tortillas and let’s make a pan of enchiladas everyone will be asking for again and again!
Quick Look: Pulled Pork Enchiladas
⏱️ Prep Time: 10 minutes
🔥 Cook Time: 30 minutes
🧂 Equipment Needed: 9×13-inch casserole dish and a skillet
💡 Top Tip: If your pulled pork is already seasoned, skip the extra spices — just make sure it’s warmed up before filling the tortillas.
This recipe calls for pulled pork that is already cooked. You can grab some at the store, but those are typically flavored in BBQ sauce. I typically make my own using this pulled pork recipe and then season with Mexican spices for pork carnitas.
Pork carnitas enchiladas are quick and easy to assemble and then you simply bake in the oven. They are filled with pork, cheese, and refried beans then topped with red enchilada sauce!
To make meals simple throughout the week, I love to cook a large amount of meat and use it in several recipes. If you have not tried this, you really should! You can repurpose the pulled pork in so many ways, including all of these leftover pulled pork recipes.
Why you’ll love this recipe: Note from Lexi
This is one of those dinners you’ll want in your monthly rotation—it’s that easy and that delicious. My kids love it, my husband loves it, and guests always ask for seconds when I serve it at dinner parties. Once a month, I cook a pork shoulder in the crockpot and repurpose the leftovers throughout the week. These pulled pork enchiladas are my favorite way to do just that—they never disappoint.
– Lexi with Our Slice of Home
Read more about me and the inspiration for my food blog here!
Ingredients and substitutions
How to make pork enchiladas
Step one: In a skillet on medium high heat, heat the pulled pork over 1 tbsp. of oil. Sprinkle the spices on the pork: chili powder, cumin, garlic powder, onion powder, salt and pepper. NOTE: if your meat is already seasoned, you can skip this step. Just ensure your meat is warm when you place inside the tortillas.
Step two: Cover the bottom of your 9 x 13 casserole dish with enchilada sauce. Inside each flour tortilla, place a layer of refried beans, pulled pork, and cheese
Step three: Roll each tortilla and place into the casserole dish, seam side down until casserole dish is filled. Pour additional enchilada sauce and cheese on top of the tortillas (use as much or little as your liking). Cover with aluminum foil and bake at 350 degrees for 25 minutes. Remove foil and bake an additional 5 minutes until cheese is melted.
Equipment needed
- 9 x 13 inch casserole dish
- Skillet
FAQ
Yes, traditionally they are. My family (mainly kids) really prefer the texture and taste of flour tortillas. I do not complain as flour tortillas are easier to work with in my opinion. Switching to corn tortillas is a great gluten free option though!
This is personal preference. You coat the bottom of the casserole dish and you can pour as much over the tortillas as you like. Some like it swimming in sauce, I prefer much less.
Flour tortillas are soft and easy to roll, but you can also use corn tortillas if you prefer — just warm them slightly so they don’t tear.
Yes! Use your favorite dairy free shredded cheese.
Storage and reheating
Leftovers:
Allow to cool, cover and store in the refrigerator for 3-4 days. Reheat in a 400-degree oven for 15 minutes. Cover with aluminum foil when reheating.
Freezing:
Prepare the tortillas in a casserole dish and then cover with plastic wrap and then aluminum foil. DO NOT add the enchilada sauce or cheese on bottom or top of them before freezing. When you are ready to use, thaw overnight in the fridge. Remove the plastic wrap and foil, then top with enchilada sauce and cheese prior to baking.
Toppings and Sides
When your enchiladas are fresh out of the oven, top with:
- Sour cream
- Salsa
- Pico de Gallo
- Avocado
- Red onion
This meal pairs great with Mexican rice, chips and salsa, chips and queso, or a salad.
More pulled pork meals
Looking for meals to use with leftover pulled pork?
If you made this recipe, I’d be so grateful if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick comment sharing how it turned out. And if you haven’t already, follow along here:
– Lexi with Our Slice of Home
Pulled Pork Enchiladas
Ingredients
- 1 lb. pulled pork cooked
- 6 flour tortillas medium sized
- 16 ounce can of refried beans
- 10 ounce can of red enchilada sauce
- 2 cups shredded Mexican Cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 350 degrees.
- Warm and season the pulled pork: In a skillet on medium high heat, heat the pulled pork with 1 tbsp. of olive oil. Mix in the spices with the pork: chili powder, cumin, garlic powder, onion powder, salt and pepper. NOTE: if your meat is already seasoned, you can skip this step. Just ensure your meat is warm when you place inside the tortillas.
- Cover the bottom of your 9 x 13 casserole dish with enchilada sauce
- Inside each flour tortilla, spread refried beans down the center. Top the beans with a layer of pulled pork, then sprinkle with cheese.
- Roll each tortilla and place into the casserole dish, seam side down until casserole dish is filled.
- Pour additional enchilada sauce and cheese on top of the tortillas. Use as much or little as you like.
- Cover with aluminum foil and bake at 350 degrees for 25 minutes.
- Remove foil and bake an additional 5 minutes until cheese is melted.
I love Mexican food. Great recipe!
A great twist on traditional enchilada! Delicious