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Pulled Pork Enchiladas

Pulled Pork Enchiladas are a weeknight favorite. Tender pulled pork rolled in corn tortillas and topped with homemade enchilada sauce and two cheeses.

Does your family eat leftovers? Maybe it’s because I am a food blogger and making something new on a pretty regular basis, but my family pretty much refuses to eat leftovers unless I have made it into something completely different than the previous night. 

Overhead photo of cheesy enchiladas in a white dish.

That is where these Pulled Pork Enchiladas come from.  They are my absolute favorite thing to make with leftover pulled pork. And even with the homemade enchilada sauce, they come together quickly enough to make them a great weeknight meal too.

How do you make 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. 

Step 1: Saute onions until soft. 

Step 2: Whisk it flour. Cook one minute. 

Step 3: Pour in tomato sauce and seasonings. 

Step 4: Cook until thickened. 

Tips for making the best Pulled Pork Enchiladas: 

Tip #1: Use corn tortillas. I think they give the best texture when making enchiladas because they hold up to being topped with sauce and baked better than flour tortillas. 

Tip #2: Cook the tortillas in a bit of oil before filling them, this will make them pliable. If you skip this step, the tortillas are more likely to tear when you roll them up. 

Tip #3: Generously fill them but make sure not to overfill, you want to be able to roll them up. 

Overhead photo of pork filling on a corn tortilla.

Tip #4: Load up on the cheese, the best enchiladas are always the cheesiest. I like to use a mixture of cheddar and jack cheese but you could use whatever stretchy cheese you like. Crumbly cheeses like cojita won’t melt or give you the same “cheese-pull”  but are great to garnish with after cooking. 

Remember when I said before that my family doesn’t eat many leftovers? The one exception to the rule is enchiladas. Enchiladas are one of the only foods that my husband will take to work for lunch. And that is saying something! 

And I totally get it. 

But don’t take our word for it, this recipe has gotten some great reviews too like this one:

“I’m a culinary enthusiast like you and WOW! This recipe made my fiancé propose to me all over again” -Michelle

If you need side dish recipes to serve along side these Pulled Pork Enchiladas, here are some of my favorites!

Garlic Rice

Mexican Street Corn

Mexican Black Beans

Looking for more recipes to use up leftover slow cooker pulled pork? Try these!

 Pork Pasta

Pulled Pork Egg Rolls

Pulled Pork Tacos

Tater Tot Casserole

Note: This post was originally posted in 2009. Updated with new photos and tips in 2020. 

Pulled Pork Enchiladas Recipe

Serves 4 Prep Time: Cook Time:
5 based on 5 reviews

Enchilada Ingredients:

  • 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
  • 3 cups pork filling
  • 10-12 corn tortillas
  • canola oil for frying
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey jack cheese
  • guacamole

Pork Filling Ingredients

  • 1 tablespoon canola oil
  • 1/2 cup minced onion
  • 1 (4 ounce) can diced green chilies
  • 1 cup shredded Monterey jack cheese
  • 3 cups Slow Cooker Pulled Pork

Instructions

1

Preheat oven to 350 degrees.

2

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.

3

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.

4

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.

5

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.

6

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.

Leave a Comment

  • Reply
    Chrissie Baker
    February 7, 2020 at 11:01 am

    GIRL. YES. That looks mouth watering… I could go for a nice large plate of it right now!!

  • Reply
    Katerina @ diethood .com
    February 7, 2020 at 10:10 am

    My family would LOVE these pulled pork enchiladas! They look and sound amazing!

  • Reply
    Lora
    February 7, 2020 at 3:42 am

    Fantastic recipe that the kiddos love. Making it again this weekend!

  • Reply
    Jacque Hastert
    February 6, 2020 at 9:03 pm

    I can’t wait to make these this weekend. I know that they will be amazing and perfect way to switch up taco night.

  • Reply
    Dorothy Reinhold
    February 6, 2020 at 5:22 pm

    I just enjoyed my first batch of puled pork nachos. I can’t wait to try enchiladas.

  • Reply
    Gunter
    August 15, 2015 at 10:06 am

    I’m confused. Does the sauce have 3 cups of pork? The recipe reads to add remaining ingredients. Does that mean remaining seasonings only or does the sauce also have meat in it as well as the filling? I’m asking because I have a chicken enchilada recipe that calls for meat in the sauce as well as the filling. When I make this recipe I want to be sure I make it right so I can make an honest comment about how it turns out.

    • Reply
      Des @ Life's Ambrosia
      August 15, 2015 at 6:17 pm

      Hi Gunter- Thanks for your comment! The sauce does not have pork in it. I’ll fix the recipe. It’s supposed to read as “Enchilada Ingredients” and “Pork Filling Ingredients”. I hope this helps and I hope you enjoy these!! Looking forward to your comments :)

  • Reply
    Michelle
    January 6, 2013 at 4:14 pm

    I’m a culinary enthusiast like you and WOW! This recipe made my fiancé propose to me all over again ;)
    Thanks for the great recipes! I love the blog

  • Reply
    Sarah W
    March 10, 2012 at 11:14 am

    Just found your website when I googled leftover pork recipes. Made the enchiladas and they are AWESOME! Thank you so much!

    • Reply
      Deseree
      March 14, 2012 at 7:44 pm

      You’re welcome Sarah!

  • Reply
    Selam
    November 15, 2011 at 6:51 am

    These were simply AMAZING!!

  • Reply
    Ginny
    October 2, 2011 at 5:08 pm

    We just finished having a garage sale today and even though all I wanted to do was sit down and relax, when my husband came across this recipe I knew we had to try it out tonight. I am so glad I didn’t sit down! We LOVED it!!! This is going on a permanent recipe card in my collection and I have already sent a link to my mom! Excellent dish and a great way to use leftovers!! Thank you for sharing this terrific recipe!

  • Reply
    Sandi
    August 9, 2011 at 8:29 am

    My sister and law and I made these when I was visiting in TN and they were SO GOOD I am going to brave making them on my return home to TX. : )

  • Reply
    katie
    May 18, 2011 at 1:41 pm

    I made this dish for my friends last night- total hit! so darn good.

  • Reply
    Elizabeth
    January 25, 2011 at 6:27 pm

    “I found this recipe when searching for uses for leftover pulled pork. After making it just once, we were hooked! So for the second time I made it with black beans and salsa. Your enchiladas sauce is the best. I will never purchase canned again.
    This is a keeper! “ABSOLUTELY DELICIOUS – Your a great cook”

  • Reply
    Alanna
    October 7, 2010 at 9:41 am

    Thanks so much! I was told to make enchiladas for 20 people this weekend and stumbled onto your recipe….phew! This will make it so much easier!

  • Reply
    Megan
    September 14, 2010 at 8:25 pm

    My hubby smoked a pork for like 10 hours on labor day (he got up way too early for a holiday for this) and of course, there were plenty of leftovers. I saw this recipe and knew exactly what to do with all that pork. This was so yummy. And I agree, I couldn’t believe how easy that enchilada sauce was! Will definitely be using that sauce recipe for ANY enchiladas I make in the future. Way to go Deseree! Yet another hit with the fam. Keep them coming!

  • Reply
    Lori
    September 9, 2010 at 11:30 am

    I use leftover roast, shredded chicken or ground beef if I don’t have pork available, they all work well in enchiladas. I have frozen them right in a glass baking dish. Just assemble and cover well. Wait to bake them on the night your ready to eat. Pull out that morning to thaw.

  • Reply
    Greer
    June 14, 2010 at 3:31 pm

    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!

    • Reply
      Deseree
      June 14, 2010 at 4:09 pm

      Hi Greer- You could absolutely substitute ground beef. Let me know How you like it! :)

  • Reply
    Gemenie
    March 19, 2010 at 9:54 am

    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.

  • Reply
    Amy
    January 11, 2010 at 7:40 am

    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!

  • Reply
    BigMama
    December 14, 2009 at 4:16 pm

    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.

  • Reply
    Susie
    August 18, 2009 at 2:26 pm

    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!

  • Reply
    Cookie
    August 18, 2009 at 9:16 am

    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!

  • Reply
    Deseree
    August 17, 2009 at 5:30 pm

    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. :)

  • Reply
    DeeDee
    August 17, 2009 at 1:12 pm

    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:)

    • Reply
      Deseree
      August 17, 2009 at 5:28 pm

      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.

  • Reply
    Jessie
    August 17, 2009 at 11:59 am

    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 :)

  • Reply
    Laura
    August 17, 2009 at 11:34 am

    These look delicious!

  • Des

    Hey! I'm Des!

    Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

    Read more »

    Have new recipes emailed to you.