These Pulled Pork Enchiladas are made with Pork Carnitas and topped with a delicious homemade Enchilada Sauce!
This post is part of a series of meals made using Easy Slow Cooker Pork Carnitas (Mexican Pulled Pork) that I posted last week. It freezes so well and defrosts quickly, making it great to have on hand for fast meals – like Enchiladas. However this recipe can be made using any pre cooked meat – shredded chicken in particular would be fantastic. It takes a mere 15 minutes to assemble (if that), then just pop it into the oven.
Pulled Pork Enchiladas (Pork Carnitas)
There are so many ways to make enchiladas, but this is definitely my favourite, made with Pork Carnitas (Mexican Pulled Pork). Shreds of moist pulled pork are mixed up with golden kernels of corn and black beans encased in a tortilla and topped with enchilada sauce and gooey melting cheese…..just describing it makes me go weak at the knees.
It goes without saying that I love cooking (and eating), and I do love taking my time in the kitchen, experimenting or making things that require patience. But on a day to day basis, I don’t just whip up a Duck Ragu with Homemade Pappardelle. 90% of my mid week dinners take me less than 15 minutes of prep (90% of which are on the table in 15 minutes!).
This is one of those dinners. 15 minutes of assembling, then throw it in the oven to do its thing. No chopping required. Just opening a couple of cans and crisping up the pulled pork to get the crunchy brown bits, the crowning glory of Pork Carnitas.
Roll up the tortillas, top with enchilada sauce and cheese, then bake until bubbly and golden on top. I like to leave the edges of the Pulled Pork Enchiladas without sauce which lets them brown nicely and go a little crisp which adds great texture. But I use enough sauce that you could cover all the enchiladas, if you wanted to.
In my books, Pork Carnitas are the ultimate “freezer stock” for seriously tasty fast food. You can make enchiladas (obviously), quesadillas, tacos, soups, salads and burritos, to name a few. I also make Mexican Sloppy Joes, Mexican Spring Rolls and Taco Soup – I’ll be sharing my recipe for these in the coming weeks.
Whenever I make Pork Carnitas, I use the largest pork I can fit into my slow cooker so I can make as much as possible, then I freeze them in small batches for convenience. I usually defrost it in the microwave (usually 1 minute per cup of pulled pork). Then I always pan fry, not to warm it through but to get the brown crunchy bits. It only takes a minute or two, and is a “must do” in my books – Pork Carnitas without the brown crunchy bits is like sausage rolls without tomato sauce, it just shouldn’t be done. You can read more about my ravings on the brown crunchy bits in the recipe I shared for Pork Carnitas.
Though I love Enchiladas the most when made with Pork Carnitas, I often make this with other meat, usually shredded chicken as I always seem to have this on hand. I’ve also made this with diced beef too. But because the Pork Carnitas are already flavoured with Mexican spices, if I use another meat I add a sprinkle of spices – instructions for this are included in the recipe below.
This Pulled Pork Enchiladas is a great recipe to add to your midweek meal rotation – it’s so fast and SO delicious! I hope you try it!– Nagi x
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Pulled Pork Enchiladas
Ingredients
- 2 cups (packed) Pork Carnitas (Mexican Pulled Pork) or other shredded meat (see notes)
- 1 tbsp olive oil
- 1 cup tinned black beans or red kidney beans , drained
- 1 can (15oz / 400g) corn kernels , drained
- 2 cups shredded cheese (any good melting cheese)
- 8 tortillas
- 3 cups (750ml / 25oz) Enchilada Sauce (homemade or store bought)
Instructions
- Preheat oven to 350F/180C.
- Heat 1 tbsp olive oil in a pan over high heat. Add the pork carnitas and cook until the bottom is nicely browned - about 1 1/2 minutes. Do not turn, just make the bottom crispy (to keep the pulled pork as moist as possible), then remove the pulled pork into a bowl. It does not matter if the top isn't heated through, it will heat in the oven.
- Add the corn, black beans, 1/2 cup enchilada sauce and 1/2 cup cheese into the bowl and mix to combine.
- Spread 1/2 cup of Enchilada Sauce on the bottom of the baking dish.
- Place 1/2 packed cup of filling (from step 3) into a tortilla and roll up and place in the baking dish.
- Pour over the remaining Enchilada Sauce, and bake for 10 minutes.
- Remove from oven and scatter the cheese on, then bake for a further 10 to 15 minutes until the cheese is bubbling and golden.
- Let stand for 5 minutes before serving.
Recipe Notes:
Nutrition Information:
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This really is the best shredded meat enchilada recipe I have ever made. I used her spices in her note to spice up my meat, They added so much flavor, perfect. And it was great the next day too, so you could make ahead!
That’s great to hear Kathi!! N x
Super good! Out of necessity I had to change one thing. I did not have enough canned enchilada sauce (which I wanted to use up), so for the bottom of the pan, I sauteed a small diced onion with about a tsp of garlic and added maybe 1/2 tsp. or so of cumin and some garlic salt. Once onion was soft I added a can of drained diced tomatoes. I also added a small can of diced green chilies, and when I put the cheese on top, I mixed the cilantro in with the cheese prior to using it. We loved this and will make it again! I’d love to hear if you all use corn or flour tortillas. I used corn and they were pretty difficult to use.
Perfect Janice!!! N x
Do you recommend make these with flour or corn tortillas? Thanks!
This is SO delicious!!!!! I made the pulled pork and the homemade enchilada sauce from the linked recipes, and the combination of all three was ridiculously good. Very easy to make all three – just requires a little investment of time to cook the meat. We will be enjoying this recipe again and again.
Thanks so much EJ! N x
These were scrumptious. I added some chopped red pepper, onion and some of the refried bean sauce to the mix. Such a quick and super tasty dish. Thanks again Nagi.
Sounds great Sherry!
Do you use flour or corn tortillas for this recipe? I like corn, but the photo looks like the flour ones. If I use corn, would i need more since they are smaller?
Hi Lizabeth, you can use whatever you prefer! Flour are more readily available here but corn are just as good!
Loved this! The corn and black beans were a great addition to pork enchiladas. Hubs said it was delicious. I made the homemade enchiladas sauce as well. I did two small caseroles and going to freeze 1 to reheat next month.
That’s the best Andrea! I love having meals ready to go in the freezer – N x
Loved this! The corn and black beans were a great addition to pork enchiladas.
An excellent recipe. One that I’ll be making many times. Thanks!
That’s so great to hear Susan!
I love this recipe! I use Trader Joe’s enchilada sauce and their frozen roasted corn. It’s delicious. I have used pork and chicken to make them and both were very good.
Im so glad you loved it Catherine!
I Love this recipe but I must tell you that spaghetti squash has 58% of starch calories in it and therefore, it is NOT a good sub for starchy carbs like regular pasta.
I loved this, easy to make i did add a pinch of cinnamon. Will make it again. Also glad I stayed with a cup and a half of water! Perfect! Thank you.
Awesome recipe! Followed it to a T and turned out wonderful! We love smoking pork shoulders and now we have another go to for leftovers. Thank you!
Fabulous Jim!
Oh my God Nagi! I made this today and after this meal, my husband wants to renew our wedding vows! Just kidding, but seriously, it was loved by everyone! Thank you so much! Hugs from snowy Seattle!
😂 I’m so glad it was a hit!
Easy and good!
Yes! So happy you love them Sandra!
Do you use flour tortillas? If so, how do you get them to stay together?
Hi Kirsten, yes I just used flour tortillas here, I roll them and place them in the baking dish up against each other so they stay together ☺️
Hi Nagi! Excited to try this meal, it looks great. Could you please share your recipe for homemade enchilada sauce? Also, do you have a preferred type of canned enchilada sauce if I were to go that route?
Hi Bobby, you can find the enchilada sauce recipe here https://letfedtende.today/enchilada-sauce/%3C/a%3E or if you prefer store bought, I just buy Old El Paso ☺️
These. Are. Uh-maz-ing! My husband and I smoked a ton of pork for a party and had literally pounds left over. After we got sick of pulled pork sandwiches, I found this recipe and have now made it three times! Sometimes I use canned sauce, and last time I made it with fresh corn from a local farm instead of canned. I love how quick it is to make and leftovers reheat perfectly. Thanks for an awesome recipe!
That’s great to hear Ali! Thanks so much for letting me know! N x
I made this, but used your shredded beef recipe and your enchilada sauce. My husband instructed me to add it to the rotation – he also really liked the addition of the corn and beans. Thanks, Nagi.
Glad you loved this Claudia!! Thanks for sharing your feedback! N x
Do you think I could make this ahead and freeze it , then reheat it?
Definitely, please see the notes!
I don’t see your notes on how to freeze these enchiladas. Do you just go ahead and add the cheese and wrap them up? And then how long do you cook them and at what temp from frozen state.
Hi Katie! Roll them, top with sauce and cheese, then freeze. To cook, I personally would thaw overnight but if doing from frozen, cover with foil and reheat at 350F/180C for 20 minutes, then unwrap and another 15 minutes or until cheese is melted 🙂
Really good! I had some leftover pulled pork I smoked. Seasoned it with some cumin,garlic, salt and pepper. Used that pork to make this recipe and it was amazing. Thank you for this recipe because I’m always looking for things to do with leftover pork.
I love hearing that Bill!! Thanks for letting me know – N x ❤️