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.
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
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
- 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
- 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