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Pulled Pork Enchiladas
An easy recipe that's full of flavor, thanks to cheese, bbq pulled pork, black beans, and corn!
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 4 people
Calories: 772 kcal
Course:
Dinner
Cuisine:
American , Mexican
Ingredients
- 1 (10 ounce) can red enchilada sauce, divided
- 1 tablespoon olive oil
- ½ of a small onion, finely diced (about ½ cup)
- ½ of a green bell pepper, seeded and finely diced (about ½ cup)
- 1 large clove garlic, minced (about 1 teaspoon)
- 2 cups pulled pork
- ¾ cup BBQ sauce
- 2 cups (about 8 ounces) grated cheddar cheese, Mexican cheese blend, or Monterey Jack cheese, divided
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (8.5 ounce) can corn, drained
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- Kosher salt and ground black pepper, to taste
- 8 (8-inch) flour tortillas
- Optional toppings: sliced green onions; chopped fresh cilantro; chopped red onion; diced avocado or guacamole; sour cream; lime wedges
Instructions
- Preheat oven to 350°F. Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray. Spread about ¼ cup of the enchilada sauce in the bottom of the pan; set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the onion and bell pepper; cook until softened, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant (about 30 seconds). Remove from the heat. Stir in the pulled pork, bbq sauce, 1 cup of the cheese, beans, corn, cumin, and chili powder. Taste and season with salt and pepper, if desired.
- Place about ½ cup of the pork mixture down the center of each tortilla.
- Roll up and place seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over top. Sprinkle with remaining 1 cup of cheese.
- Bake, uncovered, for about 20-25 minutes (or until the enchiladas are heated through and the edges of the tortillas are a bit crispy). Garnish with desired toppings and serve warm.
Cup of Yum
Notes
- This recipe calls for cooked pulled pork. It's a great way to use up leftover slow cooker pulled pork from a previous meal, but if you don't have leftovers, you can also make your own Mexican pulled pork at home. For an even quicker option, I like to purchase pulled pork from a local country market, pick it up from the nearby bbq restaurant, or just buy prepared pulled pork in the refrigerated case at the grocery store.
Nutrition Information
Serving
2enchiladas
Calories
772kcal
(39%)
Carbohydrates
84g
(28%)
Protein
39g
(78%)
Fat
33g
(51%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Cholesterol
107mg
(36%)
Sodium
2669mg
(111%)
Potassium
693mg
(20%)
Fiber
11g
(44%)
Sugar
44g
(88%)
Vitamin A
1599IU
(32%)
Vitamin C
27mg
(30%)
Calcium
529mg
(53%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 772
% Daily Value*
| Serving | 2enchiladas | |
| Calories | 772kcal | 39% |
| Carbohydrates | 84g | 28% |
| Protein | 39g | 78% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 107mg | 36% |
| Sodium | 2669mg | 111% |
| Potassium | 693mg | 15% |
| Fiber | 11g | 44% |
| Sugar | 44g | 88% |
| Vitamin A | 1599IU | 32% |
| Vitamin C | 27mg | 30% |
| Calcium | 529mg | 53% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.