BBQ Pulled Pork Enchiladas with Sour Cream Cheese Sauce

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!


Cooking oil Diced Pulled pork Corn Jalapeno BBQ sauce Tortillas Butter Flour Chicken stock Colby-jack Sour cream


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

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.


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.


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