Cheesy pulled pork enchiladas are perfect if you are in the mood for Mexican food. This bold casserole comes together quickly so you can enjoy it any night of the week.
Let’s be honest, I had you at “cheesy.”
Who doesn’t love enchiladas covered in a melted cheese sauce?
I know my family can’t get enough of these when I make them.
If you want a new way to enjoy pulled pork, you need to make these enchiladas tonight.
Here’s what you need to make these cheesy enchiladas from scratch.
- Olive oil – You can use another oil if you have it on hand.
- White onion – I prefer white, but yellow or red would work too. You can also get pre-diced to save some time chopping.
- Pulled pork – You can use left overs if you have them or purchase ready to go pulled pork.
- Sweet corn – I use a can of drained corn, you could use frozen if you prefer.
- Barbecue sauce – For best results, I use a thick, bold style. Pick your favorite brand.
- Butter – You’ll need this to make the roux.
- Flour – You can use all purpose flour, it helps thicken the sauce.
- Chicken broth – This adds some extra flavor to the sauce.
- Shredded Mexican blend cheese – You can also shred your own cheeses or use another cheese like cheddar or colby jack.
- Sour cream – You can use your favorite, regular sour cream.
- Flour tortilla soft taco sized – The ones I use are roughly 8″ in diameter.
How to make
These enchiladas are loaded with flavorful pulled pork and topped with a melted cheese sauce.
They may look hard, but they are super easy to make.
First, add the olive oil to a large skillet set over medium heat.
Once the skillet is hot, stir in the diced onion and cook until the onions are tender. It will take about 2 to 3 minutes.
When the onions are ready, stir in the pork, corn, and barbecue sauce and mix until evenly combined.
Cook the mixture until it has heated through.
This should take about 3 to 4 minutes. Remove the mixture from the heat and set aside.
Melt the butter in a separate skillet over medium heat.
Once melted, add the flour and whisk until combined.
Cook the butter flour mix for another 30 to 60 seconds. This will help reduce the flour’s taste.
Slowly pour in the broth, whisking constantly until it’s all incorporated and the roux is smooth.
Bring the sauce to a simmer and allow it to cook, whisking often.
Cook until it has just started to thicken.
Remove the skillet from heat and stir in the cheese.
Keep stirring until the cheese is fully melted and incorporated into the sauce.
Next, whisk in the sour cream until the sauce is smooth.
Once the sour cream is incorporated, cover the skillet with a lid to keep the sauce hot and smooth as you assemble the enchiladas.
Begin assembling the enchiladas by laying a single tortilla out on a flat work surface.
Spread some of the barbecue pulled pork down the center of the tortilla.
Next, roll the tortilla up and place it seam side down in a greased 9×13″ baking dish.
Continue rolling the enchiladas until all the filling’s been used and the dish has been filled with stuffed tortillas.
Before placing in the oven, pour the cheese sauce evenly out over top of the prepared tortillas.
Place them in the oven uncovered and bake for 30 to 35 minutes at 350°.
Allow the enchiladas to rest for a few minutes and then serve them with your favorite toppings.
Serving and storing
Serve these enchiladas fresh from the oven for best results.
I love to top them with more sour cream, taco sauce, hot sauce, shredded lettuce, and tomatoes.
You can also add more cheese, crushed tortilla chips, jalapenos, or anything you normally top your Mexican food with.
If you want to make this ahead, I recommend prepping the pork mix and storing it in an air tight container in the fridge.
When you are ready to make the enchiladas, you can reheat the filling and make the cheese sauce fresh.
It should last about 3 to 4 days.
You could also prepare the whole dish ahead and cover tightly with plastic wrap once it has cooled.
You can store it in the fridge and then reheat at 300 degrees for about 25 to 30 minutes or until warmed through.
Make sure to cover with aluminum foil to help keep it from drying out.
You can store for about 2 to 3 days and makes a great mid-week dinner.
If you want to store individual servings or left overs, place the enchiladas and some sauce in an air tighter container.
Place in the fridge and store for about 2 to 3 days.
To reheat, I often use the microwave for smaller portions.
Tips and tricks
- Don’t over-stuff the tortillas! You want enough to fill them nicely, but too much will cause the enchiladas to spill out.
- Use a thick barbecue sauce. If it is too thin, it will create a watery filling.
- When you add the flour to the butter, make sure you whisk it continuously. This will prevent burning.
Other Mexican inspired recipes
Cheesy pulled pork enchiladas create a bold Tex-Mex casserole you won’t be able to get enough of!
These flavorful enchiladas come together quickly and are a perfect meal for you to make for your family tonight.
Here are some other Mexican inspired recipes you’ll love:
- Mexican Pork Tamales
- Meaty Double Decker Mexican Pizza
- One Pot Mexican Chicken & Rice
- Slow Cooker Ground Beef Tacos
If you’ve tried this CHEESY PULLED PORK ENCHILADAS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Cheesy Pulled Pork Enchiladas
- 1 tbsp olive oil
- 1 small white onion diced
- 3 cups pulled pork
- 1 15 oz can sweet corn drained
- 1/2 cup barbecue sauce a thick, bold style
- 2 tbsp butter
- 2 tbsp flour
- 1 1/2 cups chicken broth
- 8 oz shredded Mexican blend cheese
- 1 cup sour cream
- flour tortilla soft taco sized, roughly 8"
- Add the olive oil to a large skillet set over medium heat. Once hot, stir in the diced onion. Cook until the onion's tender, roughly 2-3 minutes.
- Stir in the pork, corn, and barbecue sauce, mixing to evenly combine. Allow the mixture to cook until heated through. Remove from heat, and set aside.
- In another skillet heating over medium heat, add the butter.
- Once melted, add the flour and whisk in until combined. Cook for another 30-60 seconds, just to cook off any flour-y taste.
- Slowly pour in the broth, whisking constantly until it's all incorporated and the roux is smooth. Bring the mixture to a simmer, and allow it to cook, whisking often, just until slightly thickened.
- Remove the skillet from heat, add the cheese, and continue stirring until the cheese has completely melted and become incorporated with the sauce.
- Whisk in the sour cream until the sauce is smooth. Cover the skillet with a lid to keep the sauce hot & smooth.
- Begin assembling the enchiladas. Lay a single tortilla out on a flat work surface. Spread some of the barbecue chicken down the center of the tortilla, then roll it up, and place it seam side down in a greased 9x13" baking dish.
- Repeat until all the filling's been used and the dish has been filled with stuffed tortillas.
- Pour the cheese sauce evenly out over top of the prepared tortillas.
- Bake them at 350° for 30-35 minutes.
- Serve the cheesy enchiladas with your favorite toppings.