Pulled Pork Enchiladas Recipe

Name: Pulled Pork Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups enchilada sauce; 1 1/2 cups monterey jack pepper cheese, shredded; 1 1/2 cups aged cheddar cheese, shredded; 1 tablespoon olive oil; 2 cups pork Carnitas; 1 cup red kidney beans, rinsed and drained; 1 (15 ounce) can corn kernels, drained; 6 large corn tortillas; 6 tablespoons light sour cream, for garnish; 6 -8 large cherry tomatoes, quartered; 1 avocado, diced, for garnish; 2 tablespoons cilantro, chopped, for garnish

Servings: persons

3 cups enchilada sauce
1 1/2 cups monterey jack pepper cheese, shredded
1 1/2 cups aged cheddar cheese, shredded
1 tablespoon olive oil
2 cups pork Carnitas
1 cup red kidney beans, rinsed and drained
1 (15 ounce) can corn kernels, drained
6 large corn tortillas
6 tablespoons light sour cream, for garnish
6 -8 large cherry tomatoes, quartered
1 avocado, diced, for garnish
2 tablespoons cilantro, chopped, for garnish

1
Preheat oven to 350u00b0F. In a 9 x 13-inch baking dish, spread on the bottom a fine coat of enchilada sauce; set aside. In a small bowl, combine the two cheeses together; set aside.
2
In a skillet over medium-high heat, add oil. When hot but not smoking, add pork and cook to warm it up, tossing continuously, about 2 minutes. Transfer to a bowl and add red kidney beans, corn, and 1/2 cup mixed cheese; stir to combine.
3
Fill each tortilla with 1/2 cup of pork mixture. Roll up by folding the ends and transfer into the prepared dish. Ladle over the remaining enchilada sauce and transfer into the preheated oven; bake for 10 minutes. Remove from the heat and sprinkle the remaining cheese on top. Return the baking dish to the oven and bake for another 10-12 minutes or until the cheese is melted and golden. Sit for 5 minutes before serving. Spread sour cream across, add tomatoes, avocado and sprinkle cilantro.

943

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups enchilada sauce, 1 1/2 cups monterey jack pepper cheese, shredded, 1 1/2 cups aged cheddar cheese, shredded, 1 tablespoon olive oil, and more.

Yes, Pulled Pork Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pulled Pork Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions