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.
32ouncesshredded pepper jack or Mexican blend cheeseabout 8 cups worth
chopped fresh cilantrofor serving
sour creamfor serving
Instructions
Preheat the oven to 350°F. Pour ½ cup red chile sauce into the bottom of a 9x13 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
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. 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.