Pulled Pork Enchiladas
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
788 kcal
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Course
Baked Goods
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Cuisine
Mexican
Pulled Pork Enchiladas
Description
These Pulled Pork Enchiladas feature pork carnitas mixed with black beans, corn, and cheese, rolled into tortillas and baked under enchilada sauce. The pork is lightly crisped on the bottom before assembly, which adds texture and helps preserve moisture. Once baked, the enchiladas develop a golden melted cheese topping that complements the spicy, hearty filling. The recipe uses either homemade or store-bought enchilada sauce for convenience.
The dish offers a combination of savory, slightly spicy flavors balanced by the creamy melted cheese and tender pork. Corn kernels and beans add bursts of sweetness and softness against the meat, making the filling rich yet varied in texture. Baking ensures the sauce infuses the tortillas and filling for a cohesive taste.
You can serve these enchiladas with fresh toppings or a side salad to balance their richness. They’re suitable for a filling dinner or casual gathering. Adjust cheese quantity to control calories, and consider seasoning adjustments if substituting the pork carnitas with less seasoned meat.
When using unseasoned meat instead of pork carnitas, adding a combination of salt, black pepper, cumin, paprika, onion powder, and garlic powder to the filling enhances flavor. The recipe provides guidance to keep seasoning balanced. Cheese contributes a significant amount of calories, so reducing cheese or using a lighter variety can lighten the dish.
Ingredients
- 2 cups (packed) pork carnitas Mexican Pulled Pork or other shredded meat
- 1 tbsp olive oil
- 1 cup black beans drained, or red kidney beans; tinned
- 1 can (15oz / 400g) corn kernels , drained
- 2 cups cheese any good melting cheese, shredded
- 8 tortillas
- 3 cups (750ml / 25oz) enchilada sauce (homemade or store bought)
Instructions
- Preheat oven to 350F/180C.
- Heat 1 tbsp olive oil in a pan over high heat. Add the pork carnitas and cook until the bottom is nicely browned - about 1 1/2 minutes. Do not turn, just make the bottom crispy (to keep the pulled pork as moist as possible), then remove the pulled pork into a bowl. It does not matter if the top isn't heated through, it will heat in the oven.
- Add the corn, black beans, 1/2 cup enchilada sauce and 1/2 cup cheese into the bowl and mix to combine.
- Spread 1/2 cup of Enchilada Sauce on the bottom of the baking dish.
- Place 1/2 packed cup of filling (from step 3) into a tortilla and roll up and place in the baking dish.
- Pour over the remaining Enchilada Sauce, and bake for 10 minutes.
- Remove from oven and scatter the cheese on, then bake for a further 10 to 15 minutes until the cheese is bubbling and golden.
- Let stand for 5 minutes before serving.
Notes
- If substituting pork carnitas with another unseasoned meat, add salt, black pepper, cumin, paprika, onion powder, and garlic powder to the filling for balanced flavor.
- The recipe notes that shredded cheese adds substantial calories; use less cheese or a lighter variety to reduce calorie content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 788 kcal
% Daily Value*
| Serving | 324g | |
| Calories | 788cal | 39% |
| Carbohydrates | 82.9g | 28% |
| Protein | 42.2g | 84% |
| Fat | 36.5g | 56% |
| Saturated Fat | 17.2g | 86% |
| Cholesterol | 105mg | 35% |
| Sodium | 423mg | 18% |
| Potassium | 1446mg | 31% |
| Fiber | 18.5g | 74% |
| Sugar | 4.8g | 10% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 15.7mg | 17% |
| Calcium | 630mg | 63% |
| Iron | 14.4mg | 80% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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