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Tender pulled pork is simmered with Mexican spices for these Pulled Pork Enchiladas. The pork is layered with tortillas and plenty of shredded pepper jack cheese to make this cheesy, saucy, slightly spicy recipe.
Whether you eat it with a fork or dig in with chips, this is going to be a dinner-time hit.
Pulled Pork Enchiladas
Slow Cooked Mexican Pork has been at the top of my favorites list for a while now and I’ve made it at least six times in the past few months. The leftovers have been fantastic in quesadillas.
Every time I made it, I kept thinking that the pork would be great in enchiladas, but we were enjoying it so much on its own, I never managed to try them until now.
Pulled Pork Enchilada Casserole
My middle son had been asking for “red” enchiladas ages and these Pulled Pork Enchiladas were made with red chile sauce especially for him.
The whole family loved them and there was barely a serving left in the pan. Over the past few years, I’ve since made them with red or green chile sauce whenever possible.
This recipe makes a terrific make-ahead freezer meal. If you are planning to freeze the enchiladas before cooking, layer everything into the pan and cover with foil or a lid and freeze.
A day or two before you plan to serve this, take it out of the freezer and place the pan in the refrigerator. Once thawed, bake as noted above.
Pork Enchiladas Recipe
Kitchen Tip: I use this pan to make these enchiladas.
- Preheat the oven to 350°F. Pour ½ cup red chile sauce into the bottom of a 9×13 baking dish. Place a layer of tortilla wedges across the sauce and then spread half of the shredded pork across the tortillas. Sprinkle with about ⅓ of the cheese.
- Layer more tortillas over the cheese and pour about a cup of sauce over the tortillas. Layer the rest of the pork, then another ⅓ of the cheese, and top with more tortillas. Pour the remaining sauce over the tortillas and then cover with the remaining cheese.
- Bake until bubbling around the edges and lightly browned, about 30 minutes. Let cool at least 15 minutes before serving. Top each plate with a sprinkling of cilantro and a scoop of sour cream, if desired. Serve with plenty of tortilla chips.
As written, the enchiladas will be scoopable after resting for 15 minutes out of the oven. Let the dish rest a bit longer if you want to slice the enchiladas versus scoop them onto plates.
We typically serve them warm and scoopable with plenty of tortilla chips on the side for scooping the enchiladas.
If you’re looking for more great enchilada recipes to try, check out the 30 Minute Chicken Enchiladas, BBQ Chicken Enchiladas, Chicken Enchilada Dip, and these Breakfast Enchiladas.
An abundance of southwestern spices infuse this Green Chile Pork as it simmers in the Crock-Pot. The pork stays amazingly moist and juicy and the flavors are awesome together.
I met my friend Rebecca and my sister Jenny in New Mexico a few years ago and in my excitement prior to that trip, I spent a few weeks re-making our favorite Southwestern foods and updating the photos as I went along.
And if you want a taste of the New Mexican foods that we adore, start with How To Roast Green Chile and then check out New Mexican Posole, Green Chile Chicken Enchiladas, and The Best Green Chile Stew.
If you’ve ever eaten at La Hacienda in Old Town Albuquerque, you’ve quite possibly enjoyed a bowl of fried ice cream.
As much as I love it, it isn’t something I’m willing to make at home. However, this Faux Fried Ice Cream? It’s officially on my to-do list.
Pulled Pork Enchiladas with Red Chile Sauce
Ingredients
- 3 cups red chile enchilada sauce store bought is fine, buy it as mild or hot as you like
- 10 white corn tortillas cut into pie shaped triangles
- 1 recipe Mexican Pulled Pork cooked per recipe directions (about 4 cups cooked meat)
- 32 ounces shredded pepper jack or Mexican blend cheese about 8 cups worth
- chopped fresh cilantro for serving
- sour cream for serving
Instructions
- Preheat the oven to 350°F. Pour ½ cup red chile sauce into the bottom of a 9×13 baking dish. Place a layer of tortilla wedges across the sauce and then spread half of the shredded pork across the tortillas. Sprinkle with about ⅓ of the cheese.
- Layer more tortillas over the cheese and pour about a cup of sauce over the tortillas. Layer the rest of the pork, then another ⅓ of the cheese, and top with more tortillas. Pour the remaining sauce over the tortillas and then cover with the remaining cheese.
- Bake until bubbling around the edges and lightly browned, about 30 minutes. Let cool at least 15 minutes before serving. Top each plate with a sprinkling of cilantro and a scoop of sour cream, if desired. Serve with plenty of tortilla chips. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 10/25/13 – recipe notes and photos updated 6/8/22}
That looks mouth watering… I could go for a nice large plate of it right now!! Enjoy your weekend and have fun with your sister!!
I usually go for green chile sauce too, but this looks amazing! Have so much fun in New Mexico!
Looks really good Mary – like a pulled pork Mexican lasagna.
Hi Mary,
Wow, this looks great.
(wanted to mention, I think I fixed my no reply blogger problem) 🙂
Great idea! I love new uses for leftover pulled pork, since we are fortunate to usually have some on hand.
this is really delicious – what a great use for porK. Have a wonderful time with your sister!
Mary x
I would like a whole dish of this on my table right now! I know how good this is! DELICIOUS!
I am probably prejudiced as I have lived in New Mexico all my life but if you get New Mexican red chile powder and make your own sauce you will get much better results. Hint, substitute stock for water.
This looks amazing. I've got a tub of New Mexico ground chile that would make a great sauce for this. Pinned
This looks deeeelicious! Hope your trip was fantastic.
Where is the recipe for Mexican Pulled Pork?
Yeah that’s what I want to know, wheres the recipe for the pulled pork ?
Here you go, Mitzi! This is the recipe for pulled pork that we love: https://barefeetinthekitchen.com/crock-pot-mexican-pork-taquitos-recipe/
Wow – even my really picky eater gave this a thumbs up. I did use whole wheat tortillas as it was all I had – don’t know that that made a big difference though. My husband even asked where I found the recipe as it was better than fantastic. (He never asks me that). Thank you! I will be sharing this with co-workers. So simple too. Thank you!
I’m so very glad you enjoyed the enchiladas so much, Holly!
Looks like from the picture it’s more of an appetizer with tortilla chips to scoop. Can you make it without the layering of cut up tortillas in the dish and eat it without that as an appetizer?
We eat it “dippable” as a main dish, but you can easily snack on it as well. The tortillas lend a bit of structure to the recipe and it won’t be quite the same without it. If you let it cool a bit, it will be more sliceable though.
I just came across this recipe and plan on trying it very soon (we just made pulled pork). But mostly I wanted to say hello Mary! Krinda 🙂
Hi Krinda! We’re making another batch of pulled pork this weekend too. We just can’t have enough on hand!
Could I use gluten free (flour) tortillas? If so, should I pan fry them before putting them into the casserole?
Is red chili sauce different than enchilada sauce?
Gluten free should work nicely, Karen. I use red chile enchilada sauce.
I had pulled pork and tortillas. I used sugar free bbq sauce and sugar free ketchup for the sauce. Included the cheese. It was very good! Great idea.
Sounds delicious!