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.
Servings: 8 Servings
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.
Notes
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.