Pulled Pork Enchiladas
Have you ever had Enchiladas?
It’s a beautiful Mexican dish made with corn tortillas, stuffed with meat and covered with a tomato-chili sauce… yummy!
The first time I ever had Enchiladas was when I went to Puerto Vallarta back in 1988 with my boyfriend Carlos who proposed to me while we were vacationing down there. It was my first time in this amazing country and I ate anything that I wasn’t familiar with. I don’t remember having one dish that I didn’t like although some of them were quite “hot”. Back then, my palate wasn’t used to spicy food and many times I had to reach for either crema or milk… water doesn’t really do anything.
During my time down there, I had a great culinary experience and this is when it all began. I wanted to start making Mexican food at home. My “now fiancé” was Italian and he loved experimenting in the kitchen. The idea of us trying to make those incredible Hispanic dishes really appealed to him.
As soon as we returned home, we started looking for supermarkets where they carried Mexican ingredients. Unfortunately, we couldn’t find much in that small Ontario city where we were living. That is when Carlos had a great idea to look in the Detroit area and its neighborhoods… we found what we were looking for. Slowly but surely, we started cooking Mexican dishes and experimenting with ingredients and spices while sipping a Margarita… why not!
I love the depth and intensity of Mexican cuisine. The mix of ingredients, spices, herbs, and sauces brings such a beautiful complexity to their dishes. Mexican food is definitely not boring!
When I created my Pulled Pork Enchiladas, I really wanted to have layers upon layers of flavor. With my Texas BBQ Slow Cooker Pulled Pork recipe along with my Enchilada Sauce, this was a great starting point for me to create these Enchiladas.
It’s a fantastic dish to enjoy anytime you crave Mexican food. Served along with Mexican Rice, this easy and yet flavorful Pulled Pork Enchilada recipe will be sure to become a favorite in your house as it is in mine!
Bon Appétit!
Here are several other pork recipes for you to enjoy…
– Spanish Paella
– Creton Maison
– Chicken Ham Sausage Jambalaya
– Pork Tenderloin with Spicy Pineapple-Mango Sauce
– Texas BBQ Sloe Cooker Pulled Pork
– Wonton Soup
and for even more pork recipes, click on this link… Recipe Category • Pork
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Pulled Pork Enchiladas
Hover to scale
Ingredients
- 3 cups enchilada sauce, divided see Recipe
- 1 1/2 cups Pepper Jack cheese, grated
- 1 1/2 cups sharp Cheddar cheese, grated
- 1 tbsp. olive oil tips & tricks
- 2 cups pork carnitas, packed see Recipe
- 1 cup red kidney beans, rinsed and drained
- 1 can (15 ounces) corn kernels, drained
- 6 large corn tortillas
- 1/3 cup light sour cream, or as needed for garnish
- 6-8 large cherry tomatoes, quartered, for garnish
- 1 large avocado, pitted, peeled and diced, for garnish tips & tricks
- chopped cilantro, for garnish tips & tricks
Directions
- Preheat oven to 350ºF.
- In a 9 x 13 baking dish, spread a thin coat of enchilada sauce on the bottom; set aside.
- In a small bowl, combine the two cheeses together; set aside.
- In a skillet over medium-high heat, add oil. When hot, add the pulled pork and cook to warm up, tossing continuously, about 2 minutes.
- Transfer the meat to a bowl and add red kidney beans, corn kernels, and ½ cup mixed cheese; stir to combine.
- Fill each tortilla with ½ cup of the pork mixture. Roll up by folding the ends and transfer to the prepared dish.
- Ladle over the remaining enchilada sauce and transfer to the preheated oven; bake for 10 minutes.
- Remove from the heat and sprinkle on the remaining cheese on top.
- Return the baking dish to the oven and bake for another 10-12 minutes or until the cheese is melted and golden.
- Let sit for 5 minutes before spreading on sour cream, tomatoes and avocado; sprinkle on cilantro and serve immediately.
Don't forget to rate and comment on this recipe!
