0 from 150 votes
Pulled Pork Enchiladas
Using leftover Pork Carnitas (Mexican Pulled Pork) or other shredded meat, it takes a mere 15 minutes to assemble this dish to pop into the oven, making this a sensational mid week meal! Note that the Pork Carnitas used in this recipe is already seasoned and flavoured so if you substitute with an unseasoned meat then please refer to the notes for seasonings to add to the filling mixture.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4
Calories: 788 kcal
Course:
Baked Goods
Cuisine:
Mexican
Ingredients
- 2 cups (packed) Pork Carnitas (Mexican Pulled Pork) or other shredded meat (see notes)
- 1 tbsp olive oil
- 1 cup tinned black beans or red kidney beans , drained
- 1 can (15oz / 400g) corn kernels , drained
- 2 cups shredded cheese (any good melting cheese)
- 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.
Cup of Yum
Notes
- If you are substituting the Pork Carnitas with another meat that is not seasoned, add 1 tsp salt (check for seasoning by tasting it), black pepper, 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp onion powder and 1/2 tsp garlic powder to the Enchilada filling mix.
- Pulled Pork Enchiladas nutrition per serving. 228 calories is attributable to the shredded cheese, so you can significantly reduce the calories by using less cheese and/or using light cheese.
Nutrition Information
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
(41%)
Fiber
18.5g
(74%)
Sugar
4.8g
(10%)
Vitamin A
650IU
(13%)
Vitamin C
15.7mg
(17%)
Calcium
630mg
(63%)
Iron
14.4mg
(80%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 788
% 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.