A couple of nights ago I created a new recipe – BBQ Pulled Pork Enchiladas – but I hadn’t intended to share it here. Why? Well, mainly because it started with leftovers. But it was SO darn good that my guys insisted I share it. Now, to be honest, it wasn’t because they are all that interested in my blog but rather, because they know there is a better chance they’ll get to have those yummy enchiladas again someday if I’ve written it down somewhere.
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BBQ Pulled Pork Enchiladas
The key to this recipe is the pulled pork. I consider this a “planned leftovers” recipe. Cook the pulled pork one day and use the leftovers sometime in the next day or two. Or freeze leftovers to use at a later date which is what I did.
How do you make pulled pork? It couldn’t be easier! Put 2-4 pounds of pork tenderloin or boneless pork shoulder in slow cooker, season with salt and pepper, pour Pulled Pork Simmering Sauce over it and cook on low for about 8 hours or until it is falling apart. Shred with two forks. Easy!
These were SO good that I’m planning to cook a huge crockpot full of pulled pork and freeze a whole bunch of packages of 1-2 cup portions just so I can make these enchiladas any time I desire. It also makes excellent tacos, topped with homemade coleslaw.
BBQ Pulled Pork Enchiladas
- 1-2 cups leftover pulled pork - cook pork tenderloin in slow cooker with jar of pulled pork sauce or favorite BBQ sauce
- 1/2 to 3/4 cup corn - I used frozen, no need to thaw
- 10 flour tortillas
- 1/2 to 3/4 cup barbecue sauce - I used Head Country
- 2/3 cup sour cream
- 2 cups shredded cheddar cheese - I used sharp cheddar
- 1 tbsp dried parsley for garnish - optional
Preheat oven to 350 degrees.
Prepare baking dish by spraying lightly with cooking spray or wiping with a bit of cooking oil. Spread a couple of tablespoons of barbecue sauce on the bottom of the dish.
In large sauce pan, heat leftover pulled pork, corn and enough barbecue sauce to moisten mixture over medium heat until hot all the way through.
Warm tortillas enough to make them easy to roll. I do about 20 seconds in the microwave or you can wrap them in aluminum foil and heat in oven.
Spoon a couple of tablespoons of meat/corn mixture into tortilla, roll up and place in baking dish, seam side down. Repeat with the rest of the tortillas.
Add remaining barbecue sauce to remaining meat mixture in sauce pan (there should be perhaps 1/4 cup of the meat mixture left - enough to flavor the sauce) and bring to a simmer.
Remove from heat and stir in sour cream.
Pour sauce evenly over enchiladas, spreading to the edges of each tortilla.
Sprinkle with grated cheese and bake for 20-30 minutes until hot and bubbly. I like the cheese a little browned and crispy around the edges. Sprinkle with dried parsley if desired.
I apologize for the photo but we had already started eating when it was strongly suggested I share this recipe.
Now, let me just say that I absolutely LOVE Mexican food. I make some form of it almost every Tuesday. And I have several enchilada recipes that I make regularly that we all enjoy:
*Note: The last three of those recipes were from years ago on the blog and really need to be updated. Someday!
But I must say, these BBQ Pulled Pork Enchiladas are the hands-down winner. Slightly sweet and very rich, they totally rock the palate.
I just served them with a simple green salad. Homemade coleslaw would be good, too. But if you want to throw caution to the wind regarding carbs, a side of rice or crispy, diced potatoes would be tasty. And now that I think of it, why not homemade potato salad?
I promise that if you take a big pan of these to a potluck you will get raves! You can easily double or triple this recipe for a crowd.
While you can certainly use your favorite BBQ sauce to make the pulled pork, I must say that a big part of what makes these enchiladas so incredibly good is this simmering sauce from Stonewall Kitchen.
Yes, it’s pricey. But one jar is enough to cook about three to four pounds of pork tenderloin or boneless pork shoulder. We ate the pulled pork plain the first night along with corn on the cob and homemade coleslaw. The next night I used leftovers for incredibly delicious tacos. We had a couple of lunches from it and then I froze the rest for a big pan of enchiladas. So you see, it really made quite a few meals.
However, if you don’t use this particular sauce I would recommend making your own or using a fairly sweet commercial BBQ sauce with mustard.
Here are several recipes:
Since I made this from frozen leftovers I needed more sauce to pour over the enchiladas. I used Head Country Original Bar-B-Q sauce because I happened to have a bottle of it in my pantry.
If you like it a little spicy I recommend Head Country’s Apple Habanero sauce. I attended a blogging conference a couple of years ago and Head Country was one of the sponsors. They hosted a taste testing of all their varieties and this was my favorite. They are an Oklahoma-based company and I love supporting local businesses (this is not a sponsored post – I just like their sauces). I also appreciate that, because of customer requests, they removed high fructose corn syrup from their products.