Pulled Pork Enchiladas
Pulled Pork Enchiladas are the ultimate recipe using leftover pulled pork. Make these tasty enchiladas on the grill for a family favorite dinner.
Pulled Pork on the Big Green Egg is one of our favorites. It’s easy to cook over the weekend and then make meals for the next few weeks like, Pulled Pork Nachos, Pineapple Pulled Pork Sliders, Pulled Pork Burritos or these enchiladas.
We made these pulled pork enchiladas on the pellet grill with leftover pulled pork. It made for an easy weeknight dinner and if you don’t have a grill, you can bake these in the oven.
Ingredients Needed
- Pulled Pork
- Diced Onion
- Diced Jalepeño
- Canned Diced Tomatoes
- Granulated Garlic
- Ground Cumin
- Shredded Cheddar Cheese
- Flour Tortillas – we used the medium size – soft taco.
- Enchilada Sauce
- Optional Garnishes: Sour Cream,Salsa Fresca, Chunky Salsa, Fresh Tomatoes, Cilantro, Candied Jalapeños
Step by Step Directions
In a large bowl, add the pulled pork, diced onion, jalapeño and drained tomatoes.
Add garlic, cumin and cheese, mixing well.
Cover the bottom of 2 pans with enchilada sauce. We used a 9 x 13 baking dish and a 8 x 10 inch baking dish.
Pour enchilada sauce into a shallow dish like a pie dish.
Dip flour tortillas into the enchilada sauce and place on a plate.
Fill with pulled pork filling.
Roll up and place seam side down in the baking dish.
Repeat with remaining ingredients.
Pour remaining enchilada sauce over the top and sprinkle with cheese.
Cook for 30- 40 minutes, with grill closed.
Cook until cheese is melted and enchiladas are bubbly. We used the thermometer probe, cooking to 165°.
Remove from grill and rest 5 – 10 minutes before serving.
Top with sour cream, salsa, diced tomatoes, cilantro and candied jalapeños if desired.
How to Store and Reheat
Store leftover enchiladas in a plastic wrap covered dish in the refrigerator up to 3 days.
Reheat in an oven safe dish, covered with aluminum foil in a 350° oven for 12- 15 minutes or until heated through.
You might also enjoy our Chicken Enchiladas and Smoked Brisket Tacos for a Mexican inspired dinner.
Leftover pulled pork is transformed into the best Mexican fiesta dinner in these Pulled Pork Enchiladas. Think outside the box tonight and make them on the grill.
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Pulled Pork Enchiladas
Ingredients
- 1 ½ pounds pulled pork
- 14.5 ounce can petite diced tomatoes drained
- 1 large onion diced
- 1 jalapeño diced
- 1 tablespoon ground cumin
- 1 tablespoon granulated garlic
- 6 cups shredded cheddar cheese divided
- 4 10 ounce cans mild enchilada sauce
- 14 flour tortillas soft taco size
- Optional for Serving
- Sour Cream
- Salsa
- Diced Tomatoes
- Cilantro
- Candied Jalapeños
Instructions
- Prepare a grill fire to 350°.
- In a large bowl, add the pulled pork, diced onion, jalapeño and drained tomatoes.
- Add garlic, cumin and cheese, mixing well.
- Cover the bottom of 2 pans with enchilada sauce. We used a 9 x 13 baking dish and a 8 x 10 inch baking dish.
- Pour enchilada sauce into a shallow dish like a pie dish.
- Dip flour tortillas into the enchilada sauce and place on a plate.
- Fill with pulled pork filling.
- Roll up and place seam side down in the baking dish. Repeat with remaining ingredients.
- Pour remaining enchilada sauce over the top and sprinkle with cheese.
- Cook for 30- 40 minutes or until enchilada sauce is bubbling and cheese is melted.
- Remove from grill and rest 5 minutes before serving.
- Top with sour cream, salsa, diced tomatoes, cilantro and candied jalapeños if desired.
