Pulled Pork Enchiladas
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Pulled Pork Enchiladas
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An easy recipe that's full of flavor, thanks to cheese, bbq pulled pork, black beans, and corn!
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Ingredients
- 1 (10 ounce) Red Enchilada Sauce divided, canned
- 1 tablespoon olive oil
- ½ onion finely diced (about ½ cup
- ½ green bell pepper seeded and finely diced (about ½ cup, of a
- 1 large garlic minced (about 1 teaspoon, clove
- 2 cups pork pulled
- ¾ cup BBQ sauce
- 2 cups cheddar cheese divided, about 8 ounces, grated; or Mexican cheese blend or Monterey Jack cheese
- 1 (15 ounce) black beans drained and rinsed, canned
- 1 (8.5 ounce) corn drained, canned
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- kosher salt to taste
- ground black pepper to taste
- 8 (8-inch) flour tortillas
- green onion optional toppings: sliced green onions; chopped fresh cilantro; chopped red onion; diced avocado or guacamole; sour cream; lime wedges
- cilantro
- red onion
- avocado
- sour cream
- lime
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.
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
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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%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 772 kcal
% 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.
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