The perfect use for leftover pulled pork! These pulled pork enchiladas are part BBQ and part Tex-Mex. They are creamy, cheesy and oh so good!
These enchiladas are a perfect way to turn leftover pulled pork into something completely different. They have the perfect mix of smoky bbq flavored pulled pork and fixins for the filling. Then they are smothered in a sour cream and cheese sauce that is out of this world. You will find yourself making pulled pork just to make these enchiladas and I wouldn’t blame you one bit. They are one of our favorites!
We LOVE pulled pork around here. I usually make it by braising pork shoulder inside, but my dad and brother both have smokers and love to smoke whole pork butts.
Either way it is delicious and when you are cooking a whole pork butt at a time there is plenty of leftovers. I love using leftovers.
It is one of my talents. My husband always laments the fact that not many of our “leftover” dinners make the blog, because they are some of his favorites.
When he asks what is for dinner and my answer is “I’m working on it” or “something I made up” he gets excited. I would share them with you, but chances of you having the same strange bits of whatever in the fridge are not very good so they would be hard for you to recreate.
Of course he likes what I make for the blog too, but it is always fun to get creative and go a little crazy. It is just hard to recreate when I am using up bits of things from the fridge and pantry.
Anyway, that is how this started. I had a fridge full of leftover pulled pork and a hankering to make enchiladas with a creamy sauce.
So, I made it all come together in a Mexi-Q dish. That’s a thing right?
It should be.
Of course I just kind of whipped it up. I didn’t take pictures or write it down. And it was good.
So about a week later, when I found myself with some more pulled pork I had to make it again. This time I paid more attention to what I was doing so I could share it with you.
Do yourself a favor and give it a try!
I first created this recipe in 2015. Here we are all these years later still enjoying it.
I couldn’t help but to whip up another batch the other day and take some new pictures. My husband still loves them and happily went back for a second.
If you are in the mood for more traditional enchiladas, my sister-in-law Jess shared her fabulous chicken enchilada recipe with a homemade red sauce. Maybe you still have pulled pork leftovers? Be sure to try my creamy pulled pork spaghetti or cheesy pulled pork dip!
What are your favorite ways to use up pulled pork?
How can I make these enchiladas if I don’t have leftover pulled pork?
You can make pulled pork just for the leftovers! I can honestly say I have done that several times.
I freeze the leftovers in 2-3 cup bags and use them as needed. Of course I’m at least half kidding.
You can also use leftover bbq chicken, just chop it up. Or even throw some chicken breasts in the instant pot and shred it to use.
If you have some leftover meat, but not quite enough, you can stretch it with some beans. Black beans or white beans, whatever you have on hand will help fill the enchiladas.
Whatever you do, don’t compromise on the sauce. You can adjust the type of cheese to switch it up, but that creamy cheesy goodness is what brings it all together.
Can I make these ahead of time?
Yes! You can assemble them several hours to a day ahead of time.
Just cover and refrigerate the enchiladas until you are ready to bake them. Pull the pan out of the refrigerator to take the chill off while the oven preheats.
Cover the pan with aluminum foil for the first thirty to thirty-five minutes. Then remove the foil and bake them for an additional ten to fifteen minutes.
Possible topping ideas
These are fabulous as is, but great toppings can make anything better. We really enjoy some cilantro and chopped tomatoes on top.
You can also drizzle it with additional bbq sauce or sprinkle on some pickled jalapenos. My husband is a huge sour cream fan, so he never hesitates to add an extra dollop on top.
If you like creamy enchiladas, you may want to try cheesy chicken enchilada stuffed shells as well!
- 1 Tablespoon cooking oil
- 1 onion, diced
- 3 cups pulled pork
- 1 1/2 cups corn
- 1 jalapeno, diced (optional)
- 1/4 cup BBQ sauce
- 8 medium tortillas (about 8" diameter)
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 1/2 cups chicken stock
- 8 oz Colby-jack cheese, grated or cut into chunks
- 1 cup sour cream
- Optional toppings: more BBQ sauce, green onions, sour cream, cilantro, salsa verde
- Preheat oven to 350°F and grease a casserole dish or 9x13" pan.
- Heat oil in a large skillet over medium heat. Sauté onion and jalapeno until onion is translucent. Add pork, corn and BBQ sauce, heating until just warm. Set aside.
- In a separate pan, melt butter over medium heat. Whisk in flour and cook for about a minute. Pour in chicken stock, whisking as you add it. Bring to a low boil and allow to thicken slightly. Add cheese and stir in as it melts. Once smooth and creamy, remove from heat. Stir in sour cream.
- Assemble enchiladas by wrapping filling in a tortilla and placing seem side down in the prepared dish. Once all enchiladas are assembled and in dish, pour cheese sauce over the top of them.
- Bake for 30-35 minutes.
- Serve with your favorite toppings!
These are also great with bbq chicken.
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Amount Per Serving: Calories: 551Total Fat: 27gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 86mgSodium: 1200mgCarbohydrates: 53gFiber: 3gSugar: 22gProtein: 25g
All nutritional information is estimated and will depend on the exact ingredients you use.