BBQ Shredded Pork Enchiladas

Paula Todora


Use any leftover meat-roast, chicken, pork w/o BBQ sauce, or ground beef from making tacos-anything! Also, use any type of cheese-pepperjack, monterrey jack, cheddar, american-whatever you have. The object is to use up leftovers here. Use flour tortillas if that's what you have-it works great.

★★★★★ 1 vote
10 Min
30 Min


1 large
can green enchilada sauce
1/3 c
cream or half & half
corn tortillas (i use white corn)
2 c
leftover shredded bbq pork
2 c
shredded cheddar cheese


1Heat the oven to 350 degrees.
Spray a 9x13-inch baking dish with nonstick cooking spray.
2In a medium saucepan on medium high, heat the enchilada sauce until almost boiling.
Turn the heat to low and add cream. Stir and heat 5 minutes. Remove from heat.
Pour about 1/2 cup sauce on bottom of baking dish.
3Place tortillas in a tortilla warmer and microwave 30-60 seconds, until warm and steamy. Keep covered and use 1 at a time, covering after removing to keep them soft.
You can also place them in wet paper towels in the microwave and heat.
Fill each tortilla with some shredded pork and a small sprinkling of cheese. Roll tightly and place seamside down in the prepared pan.
Continue until all enchiladas are filled.
4Pour the remaining sauce over the enchiladas, covering well. Sprinkle with remaining cheese.
Bake, uncovered, 30 minutes.Serves 4-8, depending on appetite.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids