Ever find yourself with a container of leftover pulled pork in the fridge and wonder, “What on earth can I make with this besides another sandwich?” The answer is here, and it’s better than you can imagine. These Pulled Pork Enchiladas are the ultimate transformation for leftover pork carnitas, turning them into a gooey, saucy, incredibly satisfying family meal. The best part? With pre cooked meat, you’re just 15 minutes away from having this cheesy masterpiece ready to bake.
We’re talking tender, crispy edged pork carnitas, mixed with sweet corn and hearty black beans, all rolled up in a soft tortilla. The whole dish is smothered in a rich, homemade enchilada sauce and buried under a blanket of bubbling, golden cheese. It’s the kind of meal that looks like you spent hours in the kitchen but is actually the fastest route to a delicious, comfort food dinner on a busy weeknight. Let’s get rolling!
Why You’ll Love This Recipe
- Unbeatable 15 Minute Prep: The active work is minimal; just crisp the pork, mix the filling, roll, and sauce. The oven does the rest of the heavy lifting.
- The Ultimate Leftover Makeover: This is the perfect, delicious destination for leftover Pork Carnitas or any shredded meat (chicken, beef, you name it!).
- Freezer Friendly for Future You: These enchiladas are a fantastic make ahead meal. Assemble and freeze a pan for a future “emergency dinner” that feels like a treat.
- Crispy & Saucy Perfection: The genius step of crisping just one side of the pork gives you those coveted crunchy bits while keeping the meat inside moist and tender.
- Totally Customizable: Use store bought sauce to save time, or whip up the easy homemade version linked in the blog. Swap beans, adjust cheese, make it your own!
Let’s Make Pulled Pork Enchiladas
This recipe is all about smart shortcuts and building layers of flavor. The key is using already cooked, flavorful meat as your starting point.
Ingredients You’ll Need
- 2 cups (packed) cooked Pork Carnitas (Mexican Pulled Pork) (see note for other meats)
- 1 tablespoon olive oil
- 1 cup tinned black beans or red kidney beans, drained and rinsed
- 1 (15 oz / 400g) can corn kernels, drained
- 2 cups shredded Mexican cheese blend (or any good melting cheese like Monterey Jack or Cheddar), divided
- 8 medium flour or corn tortillas (about 8 inch size)
- 3 cups (750ml) enchilada sauce (homemade or store bought)
Step by Step Instructions
1Crisp the Pork: Preheat your oven to 350°F (180°C). Heat the olive oil in a large skillet over medium high heat. Add the pulled pork, spreading it out. Cook without stirring for about 90 seconds to 2 minutes, just until the bottom gets beautifully browned and crispy. Transfer the pork to a large mixing bowl. Don’t worry if the top isn’t hot; it will cook through in the oven.
2Mix the Filling: To the bowl with the pork, add the drained black beans, drained corn, ½ cup of the enchilada sauce, and ½ cup of the shredded cheese. Mix everything together until well combined.
3Prep the Pan & Roll: Spread ½ cup of enchilada sauce evenly over the bottom of a 9×13 inch baking dish. Take a tortilla and place a heaping ½ cup of the pork filling down the center. Roll it up tightly and place it seam side down in the prepared dish. Repeat with the remaining tortillas and filling.
4Sauce and Bake (First Round): Pour the remaining enchilada sauce over the top of the rolled enchiladas, covering them evenly. Bake in the preheated oven for 10 minutes.
5Add Cheese & Finish Baking: Remove the dish from the oven and sprinkle the remaining 1 ½ cups of cheese evenly over the top. Return to the oven and bake for an additional 10-15 minutes, until the cheese is completely melted, bubbly, and starting to turn golden brown.
6Rest and Serve: Let the enchiladas stand for 5 minutes after removing them from the oven. This allows the sauce to set slightly, making them much easier to serve. Dig in!
Pro Tips & Serving Suggestions
- The Meat Swap: No pork carnitas? Use shredded chicken, beef, or even turkey. If the meat isn’t pre seasoned with Mexican spices, mix the following into your filling: 1 tsp salt, 1 tsp cumin, ½ tsp paprika, ½ tsp onion powder, ½ tsp garlic powder, and a pinch of black pepper.
- The Crispy Edge Secret: For amazing texture, leave the very ends of the enchiladas exposed when you pour on the sauce. They’ll brown and get slightly crisp in the oven.
- Make Ahead Magic: Assemble the enchiladas completely (through step 3), cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the bake time if starting from cold.
- Freezing Instructions: Assemble and sauce the enchiladas (but don’t add the final cheese topping). Wrap the dish tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge, add cheese, and bake as directed.
- Perfect Sides: Serve with a simple green salad, Mexican rice, refried beans, or a big dollop of cool sour cream or guacamole on the side.
This recipe is proof that the most delicious dinners don’t have to be complicated. It’s fast, flexible, and feeds a crowd with minimal effort. I hope these Pulled Pork Enchiladas become a regular in your home!
Pulled Pork Enchiladas (Pork Carnitas)
Ingredients
- 2 cups packed cooked Pork Carnitas (Mexican Pulled Pork)
- 1 tbsp olive oil
- 1 cup tinned black beans drained
- 1 15 oz can corn kernels, drained
- 2 cups shredded Mexican cheese blend divided
- 8 medium flour tortillas
- 3 cups enchilada sauce
Instructions
- Preheat oven to 350°F (180°C).
- Heat oil in a skillet over medium high. Add pork and cook 1.5-2 mins until bottom is crispy. Transfer to a bowl.
- To the bowl, add beans, corn, ½ cup enchilada sauce, and ½ cup cheese. Mix.
- Spread ½ cup sauce in a 9x13 baking dish.
- Fill each tortilla with ½ cup filling, roll, and place seam side down in dish.
- Pour remaining sauce over enchiladas. Bake for 10 mins.
- Sprinkle remaining cheese on top. Bake 10-15 more mins until cheese is golden.
- Rest 5 minutes before serving.
Notes
- Other Meats: Use shredded chicken or beef. If unseasoned, add 1 tsp salt, 1 tsp cumin, ½ tsp each paprika, onion & garlic powder to filling.
- Make Ahead: Assemble, cover, and refrigerate overnight before baking.
- Freezer Friendly: Assemble and sauce (without final cheese), wrap well, and freeze. Thaw in fridge before adding cheese and baking.
