Pork Enchiladas

These pulled pork enchiladas are filled with carnitas pork, beans and cheese then smothered in enchilada sauce and more cheese. Baked to perfection, it’s a family favorite!

Pulled Pork Enchiladas

Pork enchiladas are a cheesy, saucy, and satisfying comfort food loaded with Mexican flavors. Whenever I have leftovers of pulled pork, usually my slow cooker carnitas, I make these!

The tender, fall-apart pulled pork, beans, and cheese are rolled into a tortilla and topped with a flavorful red enchilada sauce. Whether it’s my beef enchiladas, creamy chicken enchiladas or this pork enchilada recipe, it’s such a fun dish to serve a crowd.

Ingredients Needed

Find the full printable recipe with specific measurements below.

• Pork carnitas: I love the crispy outer bits that the pork carnitas have, but you can use whatever type of leftover pulled pork or pork roast you like. I love to use leftover Instant Pot carnitas.
• Black beans: Canned beans, drained and rinsed, are easy and convenient. 
• Red enchilada sauce: Homemade or store-bought, it’s up to you. It’s made with chili powder, cumin, oregano, chicken broth, and tomato paste to name a few ingredients. 
• Flour tortillas: You’ll need about 8 for this recipe. I prefer flour tortillas instead of corn tortillas for these.
• Shredded cheese: Monterey Jack cheese, cheddar cheese, Mexican blend, whatever you prefer. I always aim for freshly grated from a block, I find it melts better and tastes fresher.

How to Make Pork Enchiladas

1. Fill tortillas. Add about 1/2 cup of pulled pork, beans, and enchilada sauce mixture into the center of a tortilla and sprinkle with cheese. 
2. Roll tightly. Fold in two opposite sides first, then roll up from the bottom. 
3. Arrange in the dish. Place the rolled-up tortilla seam side down into the casserole dish that has been spread with enchilada sauce. This way the pork mixture won’t fall out. Repeat with remaining tortillas, filling the baking dish. 
4. Add sauce and bake. Pour the remaining enchilada sauce over top of all of the enchiladas and bake for 10 minutes. Spread the remaining cheese over top and continue baking for another 15-20 minutes until the cheese is bubbly and golden. Allow cooling before serving.  

Tips and Variations

• Extra seasoning. If your pork isn’t seasoned, season it with cumin, oregano, garlic powder, onion powder, salt, and pepper. It will add carnitas enchiladas flavor.
• Sauce it. Add enchilada sauce to the bottom of the dish so that they don’t stick.
• Tortillas. Place seam-side down. This help the tortillas to not fall apart .
• Filling. Do not overfill or overstuff them. 1/2 cup of the mixture is good!
• Instead of pork carnitas: Use shredded Mexican chicken.
• Try green enchilada sauce instead! Similar to these green chile enchiladas.
• Beans. Easy refried beans are a delicious option to use instead of black beans.
• Serving. I love to add a fresh cilantro garnish and serve them with a side of Mexican rice.

Make Ahead and Storage

• Make ahead: Assemble pork enchiladas up until just before baking. Place them in a freezer-friendly dish and wrap tightly in foil. Keep it frozen for up to 3 months. You can heat straight from frozen just remember to add on extra baking time. 
• To store: Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave. 
• To freeze: You can also freeze already baked enchiladas for up to 3 months. Thaw in the fridge overnight and reheat in the oven to warm through.

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