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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I love these. My hubby loves to smoke pork shoulder and I’m always trying to figure out what to do with the leftovers. I make them low carb by swapping the tortillas and using arrowroot for flour and sugar free bbq sauce (and no corn). My husband ate half the pan the first time I made them. Such a great use of leftovers!
That makes me so happy! I am glad you were able to adapt the recipe to your needs!
I made these for dinner tonight with some leftover pork butt that I smoked, and Holy wow are these good! I had zero expectations that these would be Mexican cuisine, and fully anticipated a really delish BBQ dish. I will definitely be making these again…thanks for sharing the recipe!
Perhaps I am the outlier here……although these enchiladas were ok, they in no way tasted the least bit Mexican and enchiladas are a Mexican dish. The bbq sauce throws that off. If I made these again I would use enchilada sauce, picante or salsa in place of bbq sauce and cut way back on the corn. The cheese sauce was good with the addition of some green chilies and ground cumin. Different strokes for different folks I guess…..
Salsa or green enchilada sauce would be great instead of the bbq sauce. I would totally enjoy your version of the enchiladas as well.
can you freeze this for a quick meal in the future?
I haven't tried it, but I can't see why not!
I just might make these tonight! YUM! Happy weekend sweet friend!
Can you make this ahead of time and then put in the oven??
Yes. Just pull it out of the fridge while you preheat the oven to start taking the chill off. It should just take a few extra minutes to heat through. Enjoy!
It is definitely a hearty and warming dinner that helps take the edge off the cold. Thank you!
Oh, my goodness! This recipe sounds absolutely amazing. I'm pinning it and plan to try it soon.
Thank you so much! It is definitely one of our favorites and I hope you enjoy it as well!
I love the corn in the filling! Beautiful enchiladas! Thanks for sharing at the What's for Dinner party! Have an awesome week.
Thank you so much! We just love this combination of flavors and textures!
We love leftovers too. These enchiladas look and sound fabulous, nothing like a creamy enchilada. I can't wait to try them. Thank you for sharing.
It is so fun to take something that's leftover and turn it into something else! Thanks!