Pork Enchiladas – turn pulled pork into the most delicious homemade enchiladas! Great use of leftovers or when you are just craving Mexican food!
We love Mexican food in this house! It can be just your basic ground beef tacos our Chicken Sour Cream Enchiladas. They are all just delicious and I could eat them almost every night of the week.
And what goes better with Mexican food that Margaritas! Even on Tuesday, there is nothing wrong with a Classic Margarita with your taco dinner.
I have been making enchiladas for years. When I was growing up, Sunday meant Mexican food. We varied what we had; tacos, burritos, enchiladas, or even smothered burritos. During the football season my mom would have to time dinner during half time of the game we were watching (long before the days of DVR’s).
Enchiladas were one of the first things my mom made when my husband (then boyfriend) came over. He absolutely loved them. They weren’t something his mom made, but he went home to her and requested them. I remember making them with my husband when we were in college, we liked them so much.
Another thing we love around here is pulled pork. I make a ton of Instant Pot Pulled Pork and then use it all week long in different things. And it is perfect for these pulled pork enchiladas. If you have leftover pulled pork, this is definitely a tasty way to enjoy it!
Pork Enchiladas can start out with smoked pork or even this Cafe Rio pork that is on the sweeter side. Really any kind of pork that you have will work great! So make sure to make extra next time, so you can whip up these enchiladas!
I am always craving Mexican food and love how easy this pork enchilada recipe is to make. It really is just an assembly line to get everything rolled and in the pan before baking. You are going to want to make extra too, because the leftovers are perfect for lunch the next day!
Serve with our favorite Mexican Rice for delicious dinner the whole family is going to love. So make sure you make extra pulled pork text time, because these pork enchiladas are a must!
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- 1 pound cooked pork roast, shredded
- 1 small onion, , diced
- 4 (10 oz) cans red enchilada sauce
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 2 cups cheddar cheese
- 12 corn tortillas, , warmed
- In a pot over medium heat, cook the pork with 1 can of the enchilada sauce, cumin and cayenne. Stir occasionally for 10 minutes.
- Preheat oven to 350 degrees.
- Dump 1 can 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 35 minutes or until bubbly and hot.
- Let sit for 5 minutes before serving (the enchiladas will come up much easier)
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Amount Per ServingCalories 501 Total Fat 31g Saturated Fat 14g Trans Fat 0g Unsaturated Fat 14g Cholesterol 108mg Sodium 427mg Carbohydrates 25g Fiber 3g Sugar 2g Protein 30g