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.
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.
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.
Or for another twist on the idea, try cheesy chicken enchilada stuffed shells.
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?
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 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!
Notes
Video
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This looks so good! =)
Thank you so much!
This looks so delicious! YUMMY!
Thanks for joining Cooking and Crafting with J & J!
It might be one of my new favorite comfort foods!
This looks great! I even pulled a pork butt out of the freezer today and wanted to make something with it. 🙂 This Mexi-Q sounds like a great idea! 🙂
Hooray! I hope you love it!
We are big fans of pulled pork at my house too, these enchiladas sound like a very delicious use of the leftovers! Thanks for sharing at What'd You Do This Weekend?!
They are certainly a new favorite here!
This is totally my kind of meal – a mash-up of ingredients that all pull together and play nicely! We loved pulled pork here, too (it's a Southern thing for me, a pork thing for my husband) and these enchiladas sound amazing!
Thank you! Tortillas and pulled pork got with (just about) anything in my book!
Carlee this dish looks and sounds so good.
Thanks for sharing the recipe at Cooking and Crafting with J&J.
These are amazing!!
They really are pretty good.
I think pulled pork is a winner with everyone and you just made it even better. Thanks for sharing on #overthemoon
Thank you so much! We have really enjoyed this recipe every time we have had it!
You are making me hungry! That cheese sauce sounds awesome. We eat Mexican at least once a week, I'm looking forward to making this!
Thank you! It is certainly worth making. I hope you love it!
I have never used a cheese sauce for enchilada's. Again, your recipes and idea's will make me the most popular wife in the county!
I usually use a red sauce, but I was feeling a little extra indulgent and I thought the cheese sauce would go so well with the pulled pork!