If you are looking for a dish that combines rich, comforting flavors with a vibrant Mexican flair, this Pulled Pork Enchiladas Recipe will become an instant favorite. Imagine tender, crispy-on-the-bottom pulled pork melded with cheesy, saucy goodness, all wrapped in soft tortillas baked to bubbling perfection. It’s hearty enough for a weeknight dinner yet special enough to impress guests. The magic lies in the simple harmony of succulent pork carnitas, creamy beans, sweet corn, and a bold enchilada sauce that ties everything together beautifully. Get ready for a meal that’s as colorful on the plate as it is joyous to eat.
Ingredients You’ll Need
This Pulled Pork Enchiladas Recipe calls for straightforward but essential ingredients, each bringing a unique touch to the dish’s texture, flavor, and appearance. Every element plays an important role, ensuring each bite bursts with the right balance of savory, creamy, and tangy notes.
- Pork Carnitas (2 cups, packed): Tender, shredded pork providing the star protein with a delightful crispy edge when browned.
- Olive oil (1 tbsp): For browning the pork and adding a subtle fruitiness to the flavor.
- Black beans or red kidney beans (1 cup, drained): Adds creamy texture, protein, and a touch of earthiness.
- Corn kernels (1 can / 15oz / 400g, drained): Offers a pop of sweetness and vibrant color contrast throughout.
- Shredded cheese (2 cups): Use any good melting cheese like cheddar or Monterey Jack for ooey-gooey richness.
- Tortillas (8): Soft flour or corn tortillas to wrap all that delicious filling inside.
- Enchilada sauce (3 cups / 750ml / 25oz): Whether homemade or store-bought, this sauce provides the signature tangy, smoky depth that unites the dish.
How to Make Pulled Pork Enchiladas Recipe
Step 1: Preheat and Prepare Your Oven
Start by preheating your oven to 350°F (180°C). This temperature allows the enchiladas to bake evenly without drying out the pulled pork. Getting this step right ensures everything finishes just perfectly all the way through.
Step 2: Crisp Up the Pulled Pork
Heat 1 tablespoon of olive oil in a pan over high heat. Add the pork carnitas and let it cook undisturbed until the bottom is nicely browned, about 1 and 1/2 minutes. This crispy layer adds a delightful texture contrast while keeping the meat moist inside. Once browned, transfer the pork to a bowl. Don’t worry if it’s not fully heated through at this point, as the oven will take care of that.
Step 3: Mix the Filling
To the bowl with the pork, add drained corn, black beans, half a cup of enchilada sauce, and half a cup of shredded cheese. Gently mix everything to combine the flavors and ensure every tortilla will be generously filled with this flavorful, creamy mixture.
Step 4: Prepare the Baking Dish
Spread half a cup of enchilada sauce evenly across the bottom of your baking dish. This layer prevents sticking and infuses the bottom of the enchiladas with extra saucy goodness.
Step 5: Fill and Roll the Tortillas
Place about half a packed cup of the filling onto each tortilla. Roll them up tightly and arrange each enchilada seam-side down in the baking dish. This step ensures all the savory filling stays tucked inside, ready to be baked to perfection.
Step 6: Sauce and First Bake
Pour the remaining enchilada sauce over the rolled tortillas, coating each one beautifully. Pop the dish into the oven for 10 minutes. This lets the sauce soak in, melding all the flavors before adding the cheese topping.
Step 7: Add Cheese and Final Bake
Remove the enchiladas from the oven and scatter the remaining shredded cheese across the top. Return to the oven and bake for another 10 to 15 minutes until the cheese is bubbling and golden brown. This step creates that irresistible, luscious cheesy crust everyone loves.
Step 8: Rest Before Serving
Once out of the oven, let the enchiladas stand for about 5 minutes. This resting time helps the filling to set slightly, making it easier to serve and allowing all the flavors to truly settle.
How to Serve Pulled Pork Enchiladas Recipe
Garnishes
Adding fresh garnishes can elevate your Pulled Pork Enchiladas Recipe into a dazzling, vibrant meal. Try topping with chopped cilantro for a bright herbal note, a dollop of sour cream or Greek yogurt to balance the richness, and some finely diced red onions or pickled jalapeños for an exciting pop of flavor and color.
Side Dishes
Pair these enchiladas with a simple green salad dressed lightly with lime juice, or some Mexican-style rice to soak up any extra sauce. Creamy guacamole or a bowl of warm refried beans also complement this dish beautifully, adding variety without overpowering the main flavors.
Creative Ways to Present
To impress guests, serve the enchiladas in individual ramekins or shallow bowls for personal servings. Alternatively, layer the enchiladas in a casserole dish served family-style for a cozy, inviting presentation. Garnish the plate with fresh lime wedges or sprinkle with crumbled queso fresco for an authentic touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pulled Pork Enchiladas in an airtight container in the refrigerator for up to 3 days. Keeping the sauce and cheese intact will help maintain moisture and flavor. Reheat thoroughly before serving to enjoy the same satisfying taste as fresh.
Freezing
You can freeze the enchiladas before baking or after fully cooked. Wrap tightly in foil or freezer-safe containers to prevent freezer burn. Frozen enchiladas can be stored for up to 2 months and make a convenient meal ready for busy days or unexpected guests.
Reheating
Reheat leftovers in the oven at 350°F (180°C) until warmed through. Covering the dish with foil helps retain moisture, preventing the enchiladas from drying out. Alternatively, microwave reheating works well for quick meals but may result in slightly softer textures.
FAQs
Can I use store-bought pulled pork for this Pulled Pork Enchiladas Recipe?
Absolutely! Store-bought pulled pork works perfectly well and saves time. Just make sure to brown it briefly in a hot pan to add that wonderful crispy texture before mixing with the other ingredients.
What kind of cheese is best for Pulled Pork Enchiladas Recipe?
Good melting cheeses like Monterey Jack, cheddar, or a Mexican cheese blend work wonderfully. Choose one that melts smoothly and has enough flavor to complement the pork and sauce without overpowering the dish.
Is it possible to make this recipe vegetarian?
Yes! Simply swap the pulled pork for a meat substitute like shredded jackfruit or seasoned mushrooms. The beans, corn, cheese, and enchilada sauce will still create a hearty and delicious filling.
Can I make my own enchilada sauce for this recipe?
Definitely! Homemade enchilada sauce can add an extra layer of flavor and is surprisingly easy to prepare with chili powder, tomato paste, garlic, and spices. However, good quality store-bought sauces also work great and save time.
How spicy is this Pulled Pork Enchiladas Recipe?
The spice level depends on the enchilada sauce you choose. For a milder dish, pick a mild sauce or add a bit of sugar to balance heat. If you love it spicy, opt for a hotter sauce and add fresh jalapeños or chili flakes as a garnish.
Final Thoughts
I can’t recommend this Pulled Pork Enchiladas Recipe enough for anyone who loves big, bold flavors wrapped up in cheesy, saucy comfort. It’s one of those dishes that brings warmth to the table and smiles all around, whether for a casual dinner or a festive gathering. Give it a try and prepare to fall in love with every bite!
Print
Pulled Pork Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Pulled Pork Enchiladas are a flavorful and comforting Mexican-inspired dish featuring tender, crispy pulled pork mixed with black beans, corn, and cheese, all rolled in tortillas and baked in rich enchilada sauce. Perfect for a satisfying weeknight dinner, this recipe combines easy stovetop preparation with oven baking to deliver bubbly, cheesy enchiladas bursting with savory goodness.
Ingredients
Filling
- 2 cups (packed) Pork Carnitas (Mexican Pulled Pork) or other shredded meat
- 1 tbsp olive oil
- 1 cup tinned black beans or red kidney beans, drained
- 1 can (15oz / 400g) corn kernels, drained
- 2 cups shredded cheese (any good melting cheese)
Other
- 8 tortillas
- 3 cups (750ml / 25oz) Enchilada Sauce (homemade or store bought)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the enchiladas.
- Brown the Pulled Pork: Heat 1 tablespoon of olive oil in a pan over high heat. Add the pork carnitas and cook without stirring for about 1 1/2 minutes until the bottom is nicely browned and crispy, then remove from heat and transfer the pork to a bowl. The top doesn’t need to be heated through because it will cook in the oven.
- Combine Filling Ingredients: Into the same bowl with the browned pork, add the corn, black beans, 1/2 cup of enchilada sauce, and 1/2 cup of shredded cheese. Mix all ingredients well to combine evenly.
- Prepare Baking Dish: Spread 1/2 cup of enchilada sauce on the bottom of a baking dish to prevent sticking and add flavor.
- Assemble Enchiladas: Spoon approximately 1/2 packed cup of the filling into each tortilla. Roll up tightly and place seam side down in the baking dish snugly side by side.
- Add Sauce and Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas and bake in the preheated oven for 10 minutes.
- Add Cheese and Continue Baking: Remove the dish from the oven and sprinkle the remaining shredded cheese over the top. Return the dish to the oven and bake for an additional 10 to 15 minutes until the cheese is melted, bubbly, and golden brown.
- Rest Before Serving: Let the enchiladas stand for 5 minutes after baking to allow flavors to settle and make serving easier.
Notes
- You can substitute pork carnitas with any shredded meat such as chicken or beef as desired.
- If you prefer, use homemade enchilada sauce for a fresher taste or store-bought for convenience.
- Any good melting cheese like Monterey Jack, Cheddar, or a Mexican blend works well in this recipe.
- Make sure to drain canned beans and corn well to prevent soggy enchiladas.
- For a spicier dish, add chopped jalapeños or chili powder to the filling mixture.
