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Pork Enchiladas – Tender shredded pork, smothered in enchilada sauce and cheese, wrapped in warm tortillas for a flavorful, comforting meal. Perfect for using up leftover pork, this easy recipe is ready in just over an hour.
Pork Enchiladas are one of those meals that always hit the spot, whether it’s a busy weeknight or a relaxed weekend dinner. They’re hearty, flavorful, and surprisingly simple to make.
If you’ve got leftover pulled pork or even just some shredded pork you cooked up earlier in the week, this recipe is a great way to turn it into something new and exciting. Tender pork wrapped in tortillas, smothered in sauce, and topped with melty cheese—what’s not to love?
One of the things I love most about enchiladas is how customizable they are. You can use flour or corn tortillas, switch up the cheese, or even add your favorite toppings like sour cream, guacamole, or sliced jalapeños.
And if you’re like me and always crave Mexican food, you’ll appreciate how these enchiladas pair perfectly with Mexican Rice and Homemade Refried Beans. Together, they make a meal that feels like a true feast.
These pork enchiladas also come together quickly, especially if you’ve already got your pork ready to go. It’s all about the assembly line—roll, fill, and place them in the pan, then bake until everything is bubbly and golden. The leftovers (if there are any!) make an amazing lunch, reheating beautifully for an easy next-day meal.
Why You’ll Love Pork Enchiladas
- Perfect for using leftovers: This recipe transforms leftover pork into a whole new meal that feels exciting and fresh.
- Melty, cheesy goodness: Each enchilada is topped with shredded cheddar that bakes to golden, bubbly perfection.
- Perfect for feeding a crowd: With 12 enchiladas in one pan, it’s great for family dinners or gatherings.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Shredded Pork Roast
- Enchilada Sauce
- Cumin
- Cayenne Pepper
- Onion
- Cheddar Cheese
- Corn Tortillas
How To Make Pork Enchiladas
- Preheat the oven and prepare the baking dish: Set your oven to 350°F and pour 1/2 to 3/4 cup of enchilada sauce into the bottom of a 13×9-inch baking dish, spreading it evenly.
- Warm the pork with seasoning: In a pot over medium heat, combine the shredded pork with 1 cup of enchilada sauce, cumin, and cayenne. Cook for about 10 minutes, stirring occasionally, until heated through.
- Soften and sauce the tortillas: Warm the tortillas and dip each one into the enchilada sauce to lightly coat them.
- Assemble the enchiladas: Fill each tortilla with seasoned pork, shredded cheese, and diced onions. Roll them tightly and place seam-side down in the prepared baking dish.
- Top with sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle with any leftover cheese.
- Bake until bubbly: Cover the baking dish with foil and bake for 45 minutes, or until the enchiladas are hot and the cheese is melted.
- Let them rest: Allow the enchiladas to cool for 5 minutes before serving to make them easier to plate.
- Serve and enjoy: Plate the enchiladas warm and enjoy their rich, comforting flavors.
Recipe Tips & Tricks
- Toast the tortillas lightly before filling: A quick pass on a dry skillet can add a subtle char and help prevent them from becoming too soggy after baking.
- Shred your own cheese for the best melt: Pre-shredded cheese often contains anti-caking agents that can affect melting, so grating your own ensures creamier results.
- Layer the enchiladas if short on time: Instead of rolling, layer the ingredients like a casserole for quicker assembly.
- Mix in beans or veggies for variety: Add black beans, roasted peppers, or sautéed zucchini to the filling for extra texture and flavor.
- Try a different protein: Swap the pork for shredded chicken, beef, or even plant-based alternatives for a versatile dish.
- Make it saucier: If you love extra sauce, keep an additional cup of enchilada sauce on hand to drizzle over the top when serving.
- Cool slightly before serving: Let the enchiladas rest for a few minutes after baking to help them hold their shape and make serving easier.
- Experiment with tortillas: Try flour tortillas for a softer texture or use flavored tortillas, like spinach or jalapeño, to add a unique twist.
Yes, store-bought enchilada sauce works great for convenience, but homemade enchilada sauce is easier than you might think! Try my Homemade Enchilada Sauce recipe for even more flavor.
Warm the tortillas in the microwave or on a skillet before dipping them in sauce to make them more pliable and easier to roll.
Yes, you can assemble the enchiladas, cover tightly, and freeze them unbaked. When ready to bake, thaw overnight in the fridge and bake as directed.
More Mexican Inspired Recipes
Pork Enchiladas
Equipment
Ingredients
- 1 pound cooked pork roast, shredded
- 4 cups enchilada sauce, divided
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1 small onion, diced
- 2 cups cheddar cheese, shredded
- 12 corn tortillas, warmed
Instructions
- In a pot over medium heat, cook the pork with 1 cup of the enchilada sauce, cumin and cayenne. Stir occasionally for 10 minutes until it is warmed through.
- Preheat oven to 350º F.
- Pour about 1/2-3/4 cup of enchilada sauce into the bottom of a glass 13 x 9 inch baking dish.
- One at a time, dip the warm tortillas into the enchilada sauce. Fill with meat, cheese, and onions. Roll tightly, and place seam side down in the baking dish.
- Pour remaining enchilada sauce over the top, sprinkle with any cheese you have left.
- Cover with foil and bake for 45 minutes or until bubbly and hot.
- Let sit for 5 minutes before serving (the enchiladas will come up much easier)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Love this! It was so delicious, and a great way to use pulled pork. I loved making these and reheating them for lunch the past week.
NEED to try this recipe! It looks amazing!
What a great recipe for dinner! This looks so flavorful and filling to boot! Yum!
YUM!!! I LOVE enchiladas!! This looks incredibly delicious!!!