Pulled Pork Enchiladas

Francine Lizotte


A beautiful combination of ingredients from the Slow Cooker Pulled Pork & Homemade Enchilada Sauce, this Pulled Pork Enchiladas is a delicious dish!


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6 enchiladas
15 Min
25 Min


  • 3 c
    enchilada sauce
  • 1 1/2 c
    pepper jack cheese, grated
  • 1 1/2 c
    sharp cheddar cheese, grated
  • 2 c
    packed pork carnitas
  • 1 Tbsp
    olive oil
  • 1 can(s)
    (15 oz.) corn kernels, drained
  • 1 c
    red kidney beans, rinsed and drained
  • 6 large
    corn tortillas
  • ·
    light sour cream, as needed for garnish
  • 6-8 large
    cherry tomatoes, quartered, for garnish
  • 1 large
    avocado, pitted, peeled and diced, for garnish
  • ·
    chopped cilantro, for garnish

How to Make Pulled Pork Enchiladas


  1. Preheat oven to 350ºF. In a 9 x 13-inch baking dish, spread on the bottom a fine coat of enchilada sauce; set aside. In a small bowl, combine the two cheeses together; set aside.
  2. In a skillet over medium-high heat, add oil. When hot but not smoking, add pork and cook to warm it up, tossing continuously, about 2 minutes. Transfer to a bowl and add red kidney beans, corn, and ½ cup mixed cheese; stir to combine.
  3. Fill each tortilla with ½ cup of pork mixture. Roll up by folding the ends and transfer into the prepared dish. Ladle over the remaining enchilada sauce and transfer into the preheated oven; bake for 10 minutes. Remove from the heat and sprinkle the remaining cheese on top. Return the baking dish to the oven and bake for another 10-12 minutes or until the cheese is melted and golden.
  4. Sit for 5 minutes before serving. Spread sour cream across, add tomatoes, avocado and sprinkle cilantro.
  5. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=cGiaHebEM2Y

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