Pulled Pork Enchiladas with Red Sauce

closeup of red enchiladas in a baking pan

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Pulled Pork Enchiladas with Red Sauce

Use leftover shredded pork to make these easy pulled pork enchiladas with red sauce. Top with sour cream, green chiles and queso fresco and jalapeños.

Prep Time10

Cook Time30

Total Time40

Course: Main Dish

Cuisine: Mexican

Servings:

Calories: 429kcal

Author: Julie Clark

Ingredients

3 1/2 cups cooked pulled pork
2 ¼ cups enchilada sauce 2 cans, 10 ounces each
4 ounces diced green chilies 1 small can, optional
8 flour tortillas 8-inch size
2 1/2 cups shredded cheese cheddar & pepper jack blend
2 tablespoons fresh cilantro chopped
1/4 cup queso fresco optional topping
sour cream & sliced jalapeños optional topping

Instructions

Preheat the oven. Heat oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.
In a large bowl, mix pulled pork with 1 cup of the enchilada sauce and green chilies (if using). 3 1/2 cups cooked pulled pork, 2 ¼ cups enchilada sauce, 4 ounces diced green chilies
Warm tortillas slightly (microwave wrapped in a damp towel for 30 seconds) to make rolling easier. Spoon about 1/2 cup of pork mixture down the center of each tortilla, sprinkle it with a little bit of cheese (saving 1 ½ cups for the topping), roll it up, and place seam-side down in the prepared pan. 8 flour tortillas, 2 1/2 cups shredded cheese
Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the cheese on top.
Bake for 30 minutes, until the cheese is melted and it’s bubbly around the edges.
Garnish with queso fresco, chopped cilantro and sliced jalapeños.

Notes

Refer to the article above for more tips and tricks.

The calories shown are based on the recipe making 8 enchiladas, with 1 serving being 1 enchilada. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition