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Pulled Pork Enchiladas just may be the ultimate way to enjoy leftover Mexican pulled pork (Pork Carnitas). Lightly fried flour tortillas are stuffed with pan crisped pulled pork, roasted green chiles, green onions, cilantro and cheese then smothered in tangy green enchilada sauce and topped with, you guessed it, more cheese.
These pulled pork enchiladas with green sauce are one of my go-to recipes when hosting a casual dinner party. Everyone loves them! And they reheat and freeze beautifully for easy dinners or lunches any time.
Ingredients You Need to Make Pulled Pork Enchiladas
- Green Enchilada Sauce: store bought or Homemade Green Enchilada Sauce
- Pulled Pork: ideally from this Carnitas / Mexican Pulled Pork recipe
- Olive Oil: or other oil for lightly frying tortillas and brushing on baking dish
- Flour Tortillas: white or whole wheat flour tortillas
- Green Onions
- Fresh Cilantro
- Roasted and Diced Green Chiles: store bought canned chiles or roast and dice your own with the step by step instructions in this Green Enchilada Sauce recipe.
- Monterey Jack Cheese: or cheddar cheese, mozzarella cheese or a blend of shredded cheese
- Sour Cream: or Mexican crema (optional)
- Kosher Salt and Freshly Ground Black Pepper
Though you can use store bought sauce to make these, I promise it's worth the effort to make your own if you have the time. My Green Enchilada Sauce recipe is easy and economical, freezes well and makes a full 9 cups of sauce. That's enough for three batches of enchiladas!
Yes, absolutely! Assemble these enchiladas up to one day in advance. Just cover and refrigerate until you're ready to bake and add a few minutes to the baking time.
Yes! Pulled Pork (like my Slow Cooker Pork Carnitas) is a wonderful thing to keep in your freezer for quick and easy meals. Scroll down for a list of great ways to use leftover pulled pork.
Store leftover enchiladas for 2-3 days in your refrigerator or up to 3 months in your freezer.
These enchiladas freeze beautifully! Store them in a freezer safe container in your freezer for up to 3 months and reheat from frozen (see reheating instructions below).
How to Reheat Enchiladas (chilled or frozen)
Reheat refrigerated leftover enchiladas in an oven safe baking dish in a preheated 350˚F oven for 25 to 30 minutes. For frozen enchiladas, cover with foil and reheat in an oven safe baking dish in an oven preheated to 350˚F for 30 to 35 minutes. Remove foil and continue to cook until heated through, another 10 to 20 minutes.
More Great Ways to use Leftover Pulled Pork
How to Make Pulled Pork Enchiladas
Lightly fry tortillas on both sides in a little olive oil in a non-stick skillet over medium heat.
Warm and lightly crisp pulled pork in a little oil in a skillet. Season with salt and pepper and transfer to a bowl to cool slightly. Add green onions, cilantro, diced green chiles, ½ cup of the green enchilada sauce and 4 ounces of the cheese and gently stir to combine.
Brush a 9 x 13-inch baking dish with olive oil and spread ½ cup of the green enchilada sauce over the bottom. Top each tortilla with ⅛ of the pulled pork mixture, then roll up and place seam-side down in prepared baking dish. Pour remaining 2 cups green enchilada sauce evenly over enchiladas and sprinkle with remaining cheese. Bake uncovered in an oven preheated to 350˚F for 30 to 35 minutes or until enchiladas are heated through and cheese is melted. Serve topped with sour cream and fresh cilantro if desired.
Pulled Pork Enchiladas
- 8 teaspoons olive oil plus more for brushing baking dish and reheating pulled pork
- 8 flour tortillas
- 3 cups green enchilada sauce divided, (recipe note #1)
- 1 pound pulled pork ideally from this Carnitas / Mexican Pulled Pork recipe
- Kosher salt and freshly ground black pepper to taste
- 2 green onions very thinly sliced
- ½ cup finely chopped fresh cilantro plus more for serving, optional
- 8 ounces canned roasted and diced green chiles drained, (recipe note #1)
- 8 ounces shredded Monterey Jack cheese divided
- sour cream to taste, optional
- Preheat oven to 350˚F.
- Heat a non-stick skillet over medium heat until hot. Add 1 teaspoon of oil and swirl to coat. Add tortilla and fry for 10-15 seconds per side until lightly brown; transfer to plate. Repeat with remaining tortillas. Set aside.
- Warm pulled pork (leftover from the refrigerator/freezer or freshly made and still warm) by adding a little oil to a non-stick skillet over medium heat. Add pork; cook and stir until warmed through with a few crispy edges. Season to taste with salt and pepper and transfer to a large bowl to cool slightly.
- To slightly cooled pulled pork add green onions, cilantro, diced green chiles, ½ cup of the green enchilada sauce and 4 ounces of the cheese; gently stir to combine.
- Brush bottom and edges of a 9 x 13-inch baking dish with olive oil. Pour in ½ cup of the green enchilada sauce and smooth to an even layer.
- Place one tortilla on a plate and top with ⅛ of the pulled pork mixture (~4 ounces of filling); roll up and place seam-side down in one end of prepared baking dish. Repeat with remaining tortillas.
- Top enchiladas with remaining 2 cups green enchilada sauce, spreading it out to the edges. Sprinkle with remaining cheese. Bake uncovered 30 to 35 minutes until enchiladas are heated through and cheese is melted. Serve topped with sour cream and fresh cilantro if desired.
- Use store bought green enchilada sauce or make it from scratch with my Green Enchilada Sauce recipe. You'll find instructions there for roasting your own chiles as well!