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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.
5 from 8 votes
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Main Dishes
Cuisine Mexican
Servings 4 Servings

Ingredients
  

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
  • 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 pulled pork

Instructions
 

  • 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.
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Keywords: crockpot, enchilada, Food, mexican cusine, pork, Shredded Pork, slow cooker