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 really good.
These enchiladas are a perfect way to turn leftover pulled pork into something completely different. The filling is a great mix of BBQ pork and goodies.
Then they are smothered in a sour cream and cheese sauce that is out of this world. The combination will likely make you wish you had more leftover pulled pork.
I wouldn’t blame you at all.
We LOVE pulled pork around here. It is fabulous on a pellet grill or you can even make pulled pork in an Instant Pot.
Either way you get tender pork and when you are cooking a whole pork shoulder, there are bound to be plenty of leftovers. Luckily, I love using pulled pork leftovers.
There are so many fabulous things you can do that don’t include making more sandwiches. These enchiladas are one of our absolute favorites!
How can I make these enchiladas if I don’t have 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.
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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.
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.
Serve the enchiladas with your favorite BBQ sides or serve them with refried beans and rice like a Tex-Mex meal. Either way, they are going to be delicious.
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.
Creamy BBQ Pulled Pork Enchiladas
Ingredients
- 1 Tablespoon cooking oil
- 1 onion diced
- 1 jalapeno diced (optional)
- 3 cups pulled pork
- 1½ cups corn
- ¼ cup BBQ sauce
- 2 Tablespoons butter
- 2 Tablespoons all purpose flour
- 1½ 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
Instructions
- Preheat oven to 350°F and grease a casserole dish or 9×13" pan with non stick cooking spray.
- Heat 1 Tablespoon cooking oil in a large skillet over medium heat. Sauté 1 onion and 1 jalapeno until onion is translucent.
- Add 3 cups pulled pork, 1½ cups corn and ¼ cup BBQ sauce, heating until just warm. Set aside.
- In a separate pan, melt 2 Tablespoons butter over medium heat. Whisk in 2 Tablespoons all purpose flour and cook for about a minute.
- Pour in 1½ cups chicken stock, whisking as you add it. Bring to a low boil and allow to thicken slightly. Add 8 oz Monterey jack cheese and stir in as it melts. Once smooth and creamy, remove from heat. Stir in 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.
- Bake for 30-35 minutes.
- Serve with your favorite toppings!
Notes
- 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.
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Can you cheddar cheese, instead of
Monterey Jack?
Sure! A really sharp cheddar might be kind of strong, so I would use mild or medium. But if you like a strong cheese sauce, use whatever you like!
Had some leftover smoked pork and this is great. Dumped 2oz diced chilis in the cheese sauce and a spoon of diced jalapeño. It was delicious.
Yay! Chilis in the cheese sauce is a great addition!
This is the best!!!
That makes me so happy, I am glad you liked them!
Super simple and absolutely delicious. Thanks for the recipe!
Good, I am so glad you liked it!
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!
Yay! I am so glad you liked them and I am always here for more cheese sauce!
Made this tonight. Mike & I both loved it!
YAY! I am so glad you liked it!
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
I’m sorry you didn’t like it. You could definitely leave the BBQ sauce out if you want to.
I made this tonight for my family . Unfortunately, I had to leave out the onion and jalapeño however, it was a hit. We had BBQ sandwiches for lunch with lots of leftovers. This was a perfect use for it.
I am so glad you liked it! It’s nice to use those leftovers for something different than more sandwiches.
I made these today! They are delicious! Thank you for sharing
Yay! I am glad you liked them!