Pork Enchiladas

Pork Enchiladas with a savory pulled pork filling rolled up in corn tortillas, topped with enchilada sauce, and finished with a creamy cheese sauce. Add your favorite enchilada toppings, and you get a hearty and delicious dinner loaded with flavor.

a pan of pork enchiladas.

I’ve been into pulled pork lately, cooking a seasoned pork shoulder in the slow cooker and using it to make sandwiches, wraps, and now these pork enchiladas. So, needless to say, it’s been a very delicious time at our house.

So, if you missed it, you need to give the easy slow cooker pulled pork a try and use it to make these shredded pork enchiladas. With the cooked pork already on hand, they’re easy enough for a weeknight. And can’t we all use a little midweek enchilada love? I think the answer is yes.

And there’s a lot to love in these enchiladas: tender seasoned pork wrapped up in corn tortillas and topped with enchilada sauce and a super simple extra creamy cheddar cheese sauce. All you need are some chips and salsa on the side!

plate of enchiladas.

Ingredients

  • Enchilada sauce – Use your favorite store-bought sauce or make my easy enchilada sauce.
  • White corn tortillas – You can also use small flour tortillas.
  • Pulled pork – This is a great way to use up leftover pulled pork, or you can use storebought. I’ve seen prepared Mexican pulled pork (known as pork carnitas) at the grocery store, so feel free to take that easy shortcut. Any kind of cooked pulled pork that’s not mixed with BBQ sauce will work great.
  • Shredded pepper jack cheese
  • Cornstarch
  • Half and half
  • Kosher salt
  • Shredded cheddar cheese
ingredients for pulled pork enchiladas.

How to Make Pork Enchiladas

Spread some enchilada sauce in the bottom of a 9×13″ baking dish.

Fill each tortilla with some pulled pork, roll them up, and place them seam side down in the baking dish. Pour the rest of the enchilada sauce over the top.

Preheat the oven to 375°F. Spread ¾ cup of enchilada sauce in a 9×13” baking dish.

Fill each tortilla with about ¼ cup of shredded pork and roll them up. Place them in the baking dish and pour the rest of the enchilada sauce over the top.

enchiladas in a pan and topped with sauce.

Place the pepper jack cheese in a small sauce pan. Sprinkle the cornstarch over the top and toss the cheese to coat it evenly. Add the salt and half and half.

how to make the cheese sauce.

Warm the mixture over medium heat. Whisk continuously as the mixture warms up, and the cheese starts to melt. Once the sauce is smooth and creamy, it’s done.

adding the cheese sauce and shredded cheese to the enchiladas.

Drizzle the cheese sauce over the top of the enchiladas, and then sprinkle the shredded cheddar over the top. Cover the dish with foil and bake the enchiladas for 30 minutes. Remove the foil and bake them for 10 minutes or until they are hot and bubbly.

a pan of pork enchiladas.

Recipe Tips

  • Toppings: Serve these pork enchiladas with sour cream, lettuce, tomatoes, guacamole, pico de gallo, chopped cilantro, and other enchilada toppings that you like.
  • Make ahead: You can make them a day ahead, cover them with foil, and keep them in the refrigerator until you’re ready to bake them. You will need to add a few minutes of baking time if you do this.
  • Storage: Leftover enchiladas will keep in the fridge for two to three days in an airtight container.

I hope you try this recipe soon!

Happy enchilada-making,

April
enchiladas on a plate with a fork.

More Enchilada Recipes

📣 Do you love this recipe? I would love to know! Leave a comment below the recipe, along with your recipe star rating.

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Pork Enchiladas

a pan of pork enchiladas.

Pork Enchiladas with a savory pulled pork filling rolled up in corn tortillas, topped with enchilada sauce, and finished with a creamy cheese sauce. Add your favorite enchilada toppings, and you get a hearty and delicious dinner loaded with flavor.

  • Author: April Anderson
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 12 enchiladas 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: Mexican-American

Ingredients

Scale
  • 2 cups enchilada sauce, divided
  • 12 (5-inch) white corn tortillas, warmed
  • 3 1/4 cups pulled pork (see note)
  • 1 cup shredded pepper jack cheese
  • 1 teaspoon cornstarch
  • 1/2 cup half and half
  • ¼ teaspoon kosher salt
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat the oven to 375°F. Spread ¾ cup of enchilada sauce in a 9×13” baking dish.
  2. Fill each tortilla with about ¼ cup of shredded pork and roll them up. Place them in the baking dish and pour the rest of the enchilada sauce over the top.
  3. Place the shredded pepper jack cheese in a small saucepan. Add the cornstarch and toss the cheese, so it’s coated evenly. Add the salt and half and half.
  4. Warm the mixture over medium to medium-high heat. As it heats, whisk until a sauce forms. Take it off the heat so it can thicken. This will only take a couple of minutes.
  5. Pour the cheese sauce over the enchiladas. Sprinkle the shredded cheddar over the top. Cover the baking dish with foil.
  6. Bake the enchiladas for 30 minutes, and then take the foil off. Bake them for another 10 minutes or until they are hot and the shredded cheese is melted.
  7. Serve the enchiladas with your favorite toppings like guacamole, sour cream, salsa, diced onion, or chopped cilantro.

Notes

Pulled pork: You can use leftover pulled pork or prepared pulled pork from the store. Just be sure to use pulled pork without BBQ sauce. So look for Mexican pulled pork (pork carnitas) at the store if you opt for storebought.

Nutrition

  • Serving Size: 1 enchilada
  • Calories: 218
  • Sugar: 3.3g
  • Sodium: 535.5mg
  • Fat: 6.5g
  • Saturated Fat: 3.1g
  • Unsaturated Fat: 2.8g
  • Trans Fat: 0.1g
  • Carbohydrates: 14.8g
  • Fiber: 2.2g
  • Protein: 17.8g
  • Cholesterol: 54mg

Keywords: pulled pork enchiladas, leftover pork enchiladas, shredded pork enchiladas

Do you love this recipe? Don’t forget to leave a comment and your recipe star rating!

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

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One Comment

  1. Great looking recipe April. And it seems much easier to prepare than others I’ve seen. Definitely going to make this, Thanks.

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