These 30 minute Pulled Pork Enchiladas are one of my “go-to” meals when I don’t want to spend a long time in the kitchen making a meal. Best of all, these make awesome lunches throughout the week!
Some of my favorite recipes use leftovers from previously grilled meats. I love using leftover turkey, roasts, and now pulled pork. Last weekend, Jason grilled a melt-in-your-mouth pork shoulder that was delicious. We had a lot of leftovers, and some of those made it into this recipe. Add in the homemade enchilada sauce and you’ve got yourself an easy and nutritious weeknight meal.
🍽️ Cooking Instructions
This is a quick and easy weeknight meal because you don’t need to spend a long time preparing. It takes about 10 minutes to put this meal together, and about 30 minutes of baking.
Step One: Prepare the enchilada sauce by combining the tomato sauce, water, garlic, onion and chili powders and the cornstarch. Cook on medium-high heat until the mixture boils and thickens.
Step Two: Preheat the oven to 350 degrees.
Step Three: Lay out the tortillas and add green chilis, shredded pork and cheese to each.
Step Four: Roll up the tortillas and place them in a 9×13 baking dish.
Step Five: Pour the enchilada sauce over the rolled up tortillas and top with tomatoes, black olives and green onions.
Step Six: Bake uncovered for 25-30 minutes or until the cheese has melted.
💡 Recipe Tips
Adding chips and salsa will make it feel a little bit “more special” and you’ll find you like the time at home and the dollars in your wallet more.
🍴 Substitutions
As with all recipes like this, look it over and add/delete according to your family’s tastes. We love olives, so I make sure to add extras. We add the little green chilis as we like a little zip to the taste.
If you do not have pulled pork, use virtually any leftover meat you have on hand. I have shredded chicken, used leftover ground beef and even steak bites.
For my friends that like the heat, add those jalapeños!
Note: Instead of creating the spice mix in this recipe, substitute 1 – 2 tablespoons of premixed taco seasoning. It is equally amazing and requires less work.
You can fully prepare this earlier in the day. I don’t recommend adding the enchilada sauce until right before cooking as it will make the tortillas soggy.
Pulled Pork Enchiladas
Ingredients
Pulled Pork Enchiladas
- 1 lb Pulled pork we use leftovers from Jason's Pork Shoulder recipe shredded
- 8 Flour tortillas
- 1 can Green chilis small can
- 1 can Black olives sliced
- Enchilada sauce try that recipe below or use a canned version
- Green onions
- 8 oz Mexican cheese divided into 2 (4oz) bowls
- Salsa optional
- Sour cream optional
Enchilada Sauce
- 1 cup Tomato sauce
- 1 1/2 cups Water
- 1/2 tsp Garlic powder
- 1/4 tsp Onion powder
- 1 1/2 tsp Chili powder
- 2 tbs Cornstarch
Instructions
Enchilada Sauce
- Place all ingredients in a saucepan and mix well. Cook over medium heat until mixture boils and thickens, about 7-10 minutes.
Pulled Port Enchiladas
- Preheat oven to 350 degrees
- Shred pork with two forks. Alternative method is to put pork in a food processor to grind it up.
- Lay out tortillas and divide pork into tortillas. Top with chilis and 4 oz of cheese. Roll up and place in greased 9×13 casserole pan.
- Top with enchilada sauce, cheese, olives and green onions
- Bake at 350 for 25-30 minutes or until cheese melts and the inside is hot
- Top with sour cream
