Skip to Content

Creamy Pulled Pork Enchiladas

Please share

These creamy pulled pork enchiladas are the perfect way to turn leftover pulled pork into a whole new meal. They are part BBQ, part Tex-Mex and full of flavor. The sour cream and cheese sauce makes them creamy, comforting and next level good.

pan of enchiladas with creamy sour cream cheese sauce topped with tomatoes and cilantro.

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 fixings 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 pulled pork in the Instant Pot, 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.

skillet filled for bbq pulled pork and corn mixture being scooped onto tortillas and rolled into enchiladas

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.

pouring creamy sour cream cheese sauce over pan of enchiladas

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.

Really 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!

Creamy bbq pulled pork enchilada topped with cilantro and tomatoes served on plate with refried beans and spanish rice.

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.

Just throw a Boston butt in the slow cooker or pressure cooker and let it do it’s thing. Just add your favorite rub, or add a can of beer or soda to the mix if you want.

I freeze the leftovers in 2-3 cup bags and use them as needed. There are so many fabulous ways to use leftover pulled pork.

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 enchiladas 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!

Did you make this great recipe? Please leave a review in the recipe card below!

Creamy bbq pulled pork enchilada topped with cilantro and tomatoes served on plate with refried beans and spanish rice.

Creamy BBQ Pulled Pork Enchiladas

Servings: 8 Enchiladas
Author: Carlee
These yummy pulled pork enchiladas are a great way to turn leftover pork into something completely new and fabulous. The homemade enchilada sauce is filled with sour cream and cheese making it extra delicious. Serve them with refried beans and Mexican rice or a nice green salad for a fun twist on a tex-mex meal.
4.72 from 114 ratings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 1 Tablespoon cooking oil
  • 1 onion diced
  • 1 jalapeno diced (optional)
  • 3 cups pulled pork
  • cups corn
  • ¼ cup BBQ sauce
  • 2 Tablespoons butter
  • 2 Tablespoons all purpose flour
  • cups chicken stock
  • 8 oz Monterey jack cheese grated or cut into chunks
  • 1 cup sour cream
  • 8 medium tortillas about 8″ diameter
  • Optional toppings: more BBQ sauce green onions, sour cream, fresh cilantro, salsa verde


  • Preheat oven to 350°F and grease a casserole dish or 9×13" pan with non stick cooking spray.
  • Heat oil in a large skillet over medium heat. Sauté onion and jalapeno until onion is translucent.
    1 Tablespoon cooking oil, 1 onion, 1 jalapeno
  • Add pork, corn and barbecue sauce, heating until just warm. Set aside.
    3 cups pulled pork, 1½ cups corn, ¼ cup BBQ sauce
  • In a separate pan, melt butter over medium heat. Whisk in flour and cook for about a minute.
    2 Tablespoons butter, 2 Tablespoons all purpose flour
  • Pour in chicken broth, 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.
    1½ cups chicken stock, 8 oz Monterey jack cheese, 1 cup sour cream
  • Assemble enchiladas by wrapping a generous quarter cup of the meat mixture in a tortilla and place tortillas seam-side down in the prepared baking dish. Once all enchiladas are assembled and in dish, pour cheese sauce over the top of them.
    8 medium tortillas
  • Bake for 30-35 minutes.
  • Serve with your favorite toppings!


These are also great with BBQ chicken if you don’t have pulled pork.
You can use flour tortillas or corn tortillas, it is a matter of preference. Warm them up a bit to make them more pliable if necessary.
For a milder chili flavor, use a can of chopped green chiles instead of a jalapeno.



Serving: 1servingCalories: 551kcalCarbohydrates: 53gProtein: 25gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 11gCholesterol: 86mgSodium: 1200mgFiber: 3gSugar: 22g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Loved this recipe?Please consider rating it and saving on Pinterest.

Please share

Recipe Rating


Tuesday 5th of December 2023

This is the best!!!


Tuesday 5th of December 2023

That makes me so happy, I am glad you liked them!


Wednesday 1st of November 2023

Super simple and absolutely delicious. Thanks for the recipe!


Wednesday 1st of November 2023

Good, I am so glad you liked it!

Kristine S

Sunday 1st of October 2023

This is delicious! I love the corn in there. I doubled the cheese sauce, just in case because I love it so much. And it was a good idea, too, because I had to make more for surprise guests! It was a hit and such a great way to use leftover barbecue pork. Thank you!


Monday 2nd of October 2023

Yay! I am so glad you liked them and I am always here for more cheese sauce!


Tuesday 5th of September 2023

Made this tonight. Mike & I both loved it!


Tuesday 5th of September 2023

YAY! I am so glad you liked it!


Wednesday 19th of July 2023

Well I tried it. The BBQ sauce does throw it off for me and I even used less. I was leary to try it with that combo but I like to experiment. I’m sure it works for a lot of people. If it sounds good to you then do try but if the thought of BBQ sauce and cheese sauce with sour cream makes you pause…maybe pass


Wednesday 19th of July 2023

I'm sorry you didn't like it. You could definitely leave the BBQ sauce out if you want to.