Recipe for Pulled Pork Enchiladas at Life's Ambrosia

Last week when I shared my recipe for Slow Cooker Pulled Pork, I mentioned that I had a couple of recipes up my sleeve to utilize the scrumptious, tender meat. I shared that it is good in sandwiches, salads, omelets and tacos. But my oh my is it ever good in enchiladas. Especially when you add plenty of shredded cheddar and Monterey jack cheese and top them with homemade enchilada sauce.

For the longest time I would buy enchilada sauce whenever I wanted to make enchiladas. That is, until I found out that it is surprisingly easy to make at home. You just need a can of tomato sauce, onion, flour and a few spices. Simmer them all together for about 20 minutes and you have yourself a flavorful homemade enchilada sauce.

Serves 4

Enchilada Sauce

2 tablespoons canola oil
1/2 cup minced onion
2 tablespoons flour
1 (15 ounce) can tomato sauce
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper (if desired)
kosher salt and fresh cracked black pepper to taste

Filling

1 tablespoon canola oil
1/2 cup minced onion
3 cups leftover pulled pork
1 (4 ounce) can diced green chilies
1 cup shredded Monterey jack cheese

To assemble the enchiladas

10-12 corn tortillas
canola oil for frying
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey jack cheese
guacamole
sour cream

Preheat oven to 350 degrees.
To prepare the enchilada sauce. Heat oil in a small sauce pan. Cook onion until softened about 5 minutes. Sprinkle flour over the top, cook 1 minute. Stir in tomato sauce and remaining ingredients. Bring to a boil. Reduce heat and let simmer while you prepare the filling. Season to taste with salt and pepper.
For the filling, heat oil in a skillet over medium heat. Cook onion until softened, about 5 minutes. Stir in pulled pork and diced green chilies. Cook until warmed through. Turn heat to low while you prepare the tortillas.
Use enough canola oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. Cook tortillas one at a time until soft, about 30 seconds on each side. As you cook each tortilla, place them on paper towels to absorb any of the oil left over.
Lay each tortilla on a flat surface. Spoon about 1/4 cup filling into center, sprinkle with shredded Monterey jack cheese. Roll closed. Repeat with remaining filling and tortillas.
Spread a thin layer of enchilada sauce on the bottom of a baking dish. Place rolled tortillas in the baking dish. Spoon remaining enchilada sauce over the top. Sprinkle with shredded Monterey jack and cheddar cheese. Bake 15-20 minutes or until cheese melts. Turn on broiler, broil for 3-5 minutes or until cheese browns. Remove from oven. Let cool slightly and serve with guacamole and sour cream.

I served these with black beans and grilled corn with jalapeno-garlic butter.

Enjoy!

Like this recipe? Recommend it to your friends!

Responses to "Pulled Pork Enchiladas"

“
These look delicious!
”

- Laura

“
Oh my! I love enchiladas anything, I’m enjoying these posts with how to use shredded pork in different dishes. Great way of using leftovers :)
”

- Jessie

“
I just wanted to say that I have been following your blog for several months now and trying out your recipes……I absolutely love them all! I absolutely love to cook but with two small toddlers I often feel that I am making the same things over and over again. My kids will eat anything, and thanks to your blog our dinners are fresh and new again! I plan on making my pulled pork tomorrow so I can’t wait to try these yummy recipes!

Oh and I could probably live on just the cheesy sloppy joes for the rest of my life:)
”

- DeeDee

“
Thank you DeeDee for your nice comments! I felt the same way, that I was making the same things over and over then I got to thinking “You have to eat, why not eat well?”. So I started experimenting more and decided to start this blog to share it with others so it makes me really happy to hear that it has made your dinners fresh and new again. :) And I know what you mean about the sloppy joes, speaking of which, I haven’t made in a little while, I will have to do that soon.
”

- Deseree

“
Thank you Laura and Jessie! I love to use leftovers when I can, I just hate throwing food away, and with the way I experiment, it would be a lot of food. :)
”

- Deseree

“
I LOVE making a big batch of pulled pork in the slow cooker over the weekend and then use it in different recipes during the week. In fact, I made something similar to these enchiladas last week but I cheated and used Rosarita Enchilada Sauce instead of making my own. I also added a can of refried beans cuz I was running low on left-over pork and the enchiladas turned out great!
”

- Cookie

“
My mouth is watering! I love enchiladas and this recipe looks and sounds super delicious! I will have to try making the pulled pork and utilise it in this and liven up my daily work sandwhiches. Yum!
”

- Susie

“
These were wond-er-ful!!!! I had some left over bbq pulled pork in the frig. I needed something quick for dinner. I had another recipe in mind, but didn’t have all the necessary ingredients and went looking for another one. I am so glad I stumbled upon this recipe. The enchiladas were delicious. I will definitely be making these again.
”

- BigMama

“
This sounds great and is exactly what I was looking for. I wonder if these could be made ahead and frozen for baking later? If so, at what point would you recommend that (should the sauce be added before freezing or just before baking)? Thank you!
”

- Amy

“
Came across this recipe at the perfect time……I just happened to have leftover pulled pork so I’ll be trying this recipe tonight on the family. I will update you tomorrow on the yummy feedback.
”

- Gemenie

“
Hi,
These look delicious! I was wondering if instead of pulled pork, could you substitute in ground beef? I don’t have the time to cook the pulled pork, and I would love to use ground beef instead. Please someone answer!
”

- Greer