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Pulled Pork Enchiladas
A great combination of ingredients from the Slow Cooker Pulled Pork & Homemade Enchilada Sauce, this Pulled Pork Enchiladas is a tasty dish!
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Passive Time
5
minutes
mins
Total Time
45
minutes
mins
Servings:
6
enchiladas
Author:
Francine Lizotte
Course:
Main Course
Cuisine:
Mexican
Keyword
Cinco de Mayo, Comfort Food, Easy Recipe, Kids Recipes, Legumes, Low Sodium, Lunch, Party Food, Pork
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.