Pulled Pork Enchiladas

Tuesday nights, in our house, is always Taco Tuesday and Movie Night. We usually eat dinner earlier than most nights, make a pallet in the living room, pop popcorn, settle in with our favorite candy or treat, and spend the next 2 hours uninterrupted as a family. It’s one of our favorite nights of the week.

For this Taco Tuesday I wanted to change things up a bit and remembered that I had pulled pork, in the freezer, from when my sweet husband smoked a pork roast a couple weeks ago. All I did, ya’ll, was build this recipe just as a I would if I were making beef enchiladas. It was so good!

I’ve been doing theme nights, in regards to meals, for quite some time now. It helps me stick to a grocery budget and keeps our weeknight meals simple, easy, yet delicious. Our kids love our theme nights and are often throwing out ideas, at me, for future ones.

I start this recipe by heating up the pulled pork in a skillet with 1 Tablespoon of butter. You can always use Avocado Oil. Warming up the pork this way helps the enchiladas cook faster in the oven, and it pulls out the flavor of the pork a lot better, in my opinion. *I also warm up the corn tortillas in Avocado Oil so they are much easier to roll and manage.

Start by adding 2 Tablespoon of your Enchilada Sauce to the bottom of your 9×13 pan. *For this recipe I used an organic Red Enchilada Sauce from our local food market. My goal is to make a homemade sauce for next time. I’ll keep you posted on that.

Place pulled pork down the center of the corn tortilla, top with your favorite shredded cheese, roll, then place in pan. Repeat till the pan is filled with your hand rolled enchiladas.

Pour remaining Enchilada Sauce on top of the enchiladas, top with shredded cheese, place in a 350 degree oven for 15-20 minutes and the cheese is all melted and bubbly.

*Garnish with fresh cilantro and enjoy!

Pulled Pork Enchiladas

3 Cups of Pulled Pork

10-12 Corn Tortillas

1 (15oz can) Red Enchilada Sauce (or homemade)

1-2 Cups of shredded cheese (your preference)

1 Tablespoon of Avocado Oil

1 Tablespoon of Butter 


1. Preheat oven to 350 degrees.
2. Melt 1 Tablespoon of butter in a skillet. Add pulled pork to quickly heat through. 
3. In another skillet, heat 1 Tablespoon Avocado Oil, place corn tortilla in skillet and cook on both sides, quickly. No more than 1-2 minutes. 
4. Place 2 Tablespooons of Red Enchilada Sauce in the bottom of a 9x13 casserole pan. 
5. Fill each enchilada with pork and shredded cheese, roll and place in casserole pan.
6. Pour remainder enchilada sauce on rolled enchiladas. Top with cheese (as little or as much as you want).
7. Bake at 350 for 15-20 minutes until the cheese is melted and bubbly around the edges.

*Top with cilantro, sour cream, guacamole, whatever your heart desires. 


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