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
Scale
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.
