Pulled Pork Enchilladas Recipe

Name: Pulled Pork Enchilladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 pounds boneless pork shoulder; 1 14-ounce can chicken broth; 1/2 cup chopped onion (1 medium); 6 cloves garlic, minced; 1 tablespoon ground cumin; 2 to 3 teaspoons ground chipotle chile pepper or hot chili powder; 1 teaspoon salt; 3 10-ounce cans enchilada sauce; 1 tablespoon snipped fresh cilantro; 1 4-ounce can diced green chile peppers; 8 ounces cojita cheese, shredded (2 cups); 8 to 12 8-inch flour tortillas; Snipped fresh cilantro; Diced tomato or quartered grape tomatoes; Sour cream (optional)

Servings: persons

3 1/2 pounds boneless pork shoulder
1 14-ounce can chicken broth
1/2 cup chopped onion (1 medium)
6 cloves garlic, minced
1 tablespoon ground cumin
2 to 3 teaspoons ground chipotle chile pepper or hot chili powder
1 teaspoon salt
3 10-ounce cans enchilada sauce
1 tablespoon snipped fresh cilantro
1 4-ounce can diced green chile peppers
8 ounces cojita cheese, shredded (2 cups)
8 to 12 8-inch flour tortillas
Snipped fresh cilantro
Diced tomato or quartered grape tomatoes
Sour cream (optional)

1
Directions
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1. Trim fat from pork. In a 3 1/2- or 4-quart slow cooker combine pork shoulder, broth, onion, garlic, cumin, ground chipotle chile pepper or chili powder, and salt. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours.
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2. Preheat oven to 400u00b0F. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.*
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3. In a large bowl combine pork, 1/2 cup of the enchilada sauce, 2 tablespoons of the reserved cooking liquid, and the 1 tablespoon snipped cilantro. Set aside.
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4. In a medium bowl combine the remaining enchilada sauce, 1/4 cup of the reserved cooking liquid (discard any remaining cooking liquid), and the diced green chile peppers. Spread about 1/2 cup of enchilada-green chile pepper mixture in the bottom of a 3-quart rectangular baking dish; set aside.
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5. Divide pork mixture and 1 1/2 cups of the cheese among tortillas, placing meat and cheese near the edge of each tortilla. Roll up tortillas. Place filled tortillas, seam sides down, in the prepared baking dish (place tortillas close together); top with the remaining enchilada-green chile pepper mixture. Cover with foil; bake for 25 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese is softened and starts to brown slightly.
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6. Sprinkle with additional snipped cilantro and tomato. If desired, serve with sour cream. Makes 6 servings
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*Test Kitchen Tip:At this point, the meat and cooking liquid can be refrigerated overnight before assembling enchiladas. The cooking liquid will thicken. To serve, pour cooking liquid into a small saucepan; heat over low heat until boiling. Continue as directed in Steps 3 through 6.
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Nutrition Facts
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Calories861, Total Fat (g)36, Saturated Fat (g)13, Cholesterol (mg)212, Sodium (mg)2795, Carbohydrate (g)64, Fiber (g)3, Protein (g)68, Percent Daily Values are based on a 2,000 calorie diet

2015

kcal

Calories

Fat

163

Carbs

151

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3 1/2 pounds boneless pork shoulder, 1 14-ounce can chicken broth, 1/2 cup chopped onion (1 medium), 6 cloves garlic, minced, and more.

Yes, Pulled Pork Enchilladas 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 Enchilladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions