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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.
Table of Contents
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
FAQ
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 homemade Red Enchilada Sauce and my Green Enchilada Sauce recipes are both easy and economical and freeze beautifully!
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.
Make With
More Great Ways to use Leftover Pulled Pork
Serve With
More Delicious Enchilada Recipes
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
Ingredients
- 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
- 1/2 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
Instructions
- 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, 1/2 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 1/2 cup of the green enchilada sauce and smooth to an even layer.
- Place one tortilla on a plate and top with 1/8 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.
Notes
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These enchiladas are so good! I’ve made similar in the past, but adding the cilantro and green onions to the pork took this over the top! Definitely saving this one – thanks so much!
That’s wonderful to hear, Teresa! So glad you enjoyed these.
I am making this for church. How spicy would you consider this?? It sounds good but don’t want it to be too spicy for people that cannot handle it
Hi Kim! These won’t be spicy if you use a mild green enchilada sauce and mild roasted chiles. I hope they’re a hit!
This is the best enchilada recipe I’ve made. Definitely going into the rotation! Love how you fry the tortillas before cooking.
aww, thanks so much, Alli! So glad you enjoyed these!!
These would fly right off the table at our house Marissa! We enjoy any type of pork dish at least once a week. Adding to our menu soon! They look so delicious! Thanks!
I love to hear that, Mary Ann! I hope that you and your family will love these.
I love enchiladas, and I love casual dinner parties. A perfect combo. I really like that you lightly fry the tortillas before rolling them, and what a fantastic use for leftover pulled pork. Yum!
Thanks so much, Valentina!
I grew up in Texas and Mexican food was one of my favorites. Your enchiladas look great.
Thanks so much, Karen! It’s one of my favorites too.
Well, this looks and sounds epic! That’s a truly great combination of textures and flavours. Indeed, “flatbread + pulled pork” step looks already so good that I would have probably stopped here and gobbled it up just like that haha.
Thanks, Ben! haha…I always nibble as I go. 😉
Well this timing is just perfect! We’re moving this summer, and we’ve been keeping an eye on the things we need to use up in the freezer. I’ve got a bunch of bags of pulled pork in there – sounds like we need an enchilada night soon! These look delicious, Marissa!
That’s terrific, David! Hope your move goes well. I hope you and your family will love these!
What beautiful enchiladas! I like that you fried the tortillas first; I’ve never done that. Lovely sauce.
Thanks so much, Mimi! Frying the tortillas first is a great way to keep the enchiladas from getting soggy and/or falling apart.
I have never had an enchilada..this sounds and looks incredibly delicious with pulled pork, Marissa.
What! Well come on over and I’ll make you some. 😉