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    Recipes » Main Course Recipes » Mexican Main Courses

    Pulled Pork Enchiladas

    Published: Apr 6, 2022 · Modified: May 24, 2022 by Marissa Stevens · 14 Comments

    This post may contain affiliate links.

    Jump to Recipe
    Pulled Pork Enchiladas in a white baking dish

    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. 

    Pulled Pork Enchiladas served in a white ceramic baking dish photographed from above.

    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.

    Jump to:
    • Ingredients You Need to Make Pulled Pork Enchiladas
    • FAQ
    • How to Reheat Enchiladas (chilled or frozen)
    • Make With
    • More Great Ways to use Leftover Pulled Pork
    • Serve With
    • How to Make Pulled Pork Enchiladas
    • Pulled Pork Enchiladas
    • 💬 Comments

    Ingredients You Need to Make Pulled Pork Enchiladas

    Green Enchilada Sauce in a white bowl
    Green Enchilada Sauce
    Pulled Pork Enchiladas Ingredients on a white marble board.
    • 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

    How do you make enchilada sauce?

    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! 

    Can you make enchiladas in advance?

    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.

    Can you freeze leftover pulled pork?

    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.

    How long do enchiladas keep in your refrigerator?

    Store leftover enchiladas for 2-3 days in your refrigerator or up to 3 months in your freezer.

    Can you freeze leftover enchiladas?

    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

    • Green Enchilada Sauce
    • Slow Cooker Pork Carnitas

    More Great Ways to use Leftover Pulled Pork

    • Pulled Pork Nachos
    • Pulled Pork Quesadillas
    • Pulled Pork Chili

    Serve With

    • Salsa Guacamole
    • Pico de Gallo

    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.

    lightly browning flour tortilla in skillet.
    browned flour tortilla in skillet.
    lightly browned flour tortillas stacked on a plate.

    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.

    leftover pulled pork in a cast iron skillet
    pulled pork crisped in a cast iron skillet
    Pulled Pork Enchilada filling in a large bowl.

    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.

    browned tortilla on a plate with pulled pork enchilada filling on one side.
    rolled enchilada ready to add to baking dish.
    three enchiladas in baking dish ready to add more.
    white baking dish full of rolled enchiladas.
    Pulled Pork Enchiladas ready to bake.
    Pulled Pork Enchiladas served in a white ceramic baking dish.
    Pulled Pork Enchiladas served in a white ceramic baking dish.

    Pulled Pork Enchiladas

    Marissa Stevens
    Meaty, cheesy, quick and easy enchiladas loaded with flavors that everyone at your table will love!
    5 from 3 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Main Course
    Cuisine Mexican
    Servings 8 enchiladas
    Calories 379 kcal

    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
    • 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

    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, 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.

    Notes

    1. 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

    Calories: 379kcalCarbohydrates: 35gProtein: 18gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 1590mgPotassium: 114mgFiber: 3gSugar: 16gVitamin A: 1036IUVitamin C: 13mgCalcium: 285mgIron: 3mg
    Keyword Cinco de Mayo, comfort food, easy
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
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      Recipe Rating




    1. Mary Ann | The Beach House Kitchen says

      April 13, 2022 at 11:11 am

      5 stars
      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!

      Reply
      • Marissa Stevens says

        April 19, 2022 at 1:49 pm

        I love to hear that, Mary Ann! I hope that you and your family will love these.

        Reply
    2. Valentina says

      April 12, 2022 at 1:25 pm

      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!

      Reply
      • Marissa Stevens says

        April 19, 2022 at 1:49 pm

        Thanks so much, Valentina!

        Reply
    3. Karen (Back Road Journal) says

      April 07, 2022 at 1:34 pm

      I grew up in Texas and Mexican food was one of my favorites. Your enchiladas look great.

      Reply
      • Marissa Stevens says

        April 11, 2022 at 7:55 am

        Thanks so much, Karen! It's one of my favorites too.

        Reply
    4. Ben | Havocinthekitchen says

      April 07, 2022 at 10:33 am

      5 stars
      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.

      Reply
      • Marissa Stevens says

        April 11, 2022 at 7:56 am

        Thanks, Ben! haha...I always nibble as I go. 😉

        Reply
    5. David @ Spiced says

      April 07, 2022 at 4:55 am

      5 stars
      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!

      Reply
      • Marissa Stevens says

        April 11, 2022 at 7:57 am

        That's terrific, David! Hope your move goes well. I hope you and your family will love these!

        Reply
    6. Chef Mimi says

      April 06, 2022 at 5:56 am

      What beautiful enchiladas! I like that you fried the tortillas first; I’ve never done that. Lovely sauce.

      Reply
      • Marissa Stevens says

        April 06, 2022 at 9:02 am

        Thanks so much, Mimi! Frying the tortillas first is a great way to keep the enchiladas from getting soggy and/or falling apart.

        Reply
    7. angiesrecipes says

      April 06, 2022 at 4:51 am

      I have never had an enchilada..this sounds and looks incredibly delicious with pulled pork, Marissa.

      Reply
      • Marissa Stevens says

        April 06, 2022 at 9:07 am

        What! Well come on over and I'll make you some. 😉

        Reply

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