Pulled Pork Enchiladas


If you love pulled pork enchiladas, but don't feel like splurging for dinner out, make this easy casserole version. Purchased enchilada sauce is the shortcutsecret to the authentic flavors in the simple recipe.

pulled pork enchiladas

BHG / Crystal Hughes

Prep Time:
40 mins
Cook Time:
10 hrs
Bake Time:
30 mins
Total Time:
11 hrs 10 mins


  • 3 ½ pound boneless pork shoulder

  • 1 14 ounce can chicken broth

  • ½ cup chopped onion (1 medium)

  • 6 cloves garlic, minced

  • 1 tablespoon ground cumin

  • 2 - 3 teaspoon ground chipotle chile pepper or hot chili powder

  • 1 teaspoon salt

  • 3 10 ounce cans enchilada sauce

  • 1 tablespoon snipped fresh cilantro

  • 1 4 ounce can diced green chile peppers

  • 8 ounce cotija cheese, shredded (2 cups)

  • 8 - 12 8 inch flour tortillas

  • Snipped fresh cilantro

  • Diced tomato or quartered grape tomatoes

  • Sour cream (optional)


  1. ingredients for pulled pork enchiladas

    BHG / Crystal Hughes

    Trim fat from pork. In a 3 1/2- or 4-quart slow cooker combine pork shoulder, broth, onion, garlic, cumin, ground chipotle chile pepper or chili powder, and salt. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours.

  2. pulled apart meat for pulled pork enchiladas

    BHG / Crystal Hughes

    Preheat oven to 400°F. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.*

  3. In a large bowl combine pork, 1/2 cup of the enchilada sauce, 2 tablespoons of the reserved cooking liquid, and the 1 tablespoon snipped cilantro. Set aside.

  4. pulled pork enchilada sauce

    BHG / Crystal Hughes

    In a medium bowl combine the remaining enchilada sauce, 1/4 cup of the reserved cooking liquid (discard any remaining cooking liquid), and the diced green chile peppers. Spread about 1/2 cup of enchilada-green chile pepper mixture in the bottom of a 3-quart rectangular baking dish; set aside.

  5. pulled pork enchiladas on tortillas

    BHG / Crystal Hughes

    Divide pork mixture and 1 1/2 cups of the cheese among tortillas, placing meat and cheese near the edge of each tortilla. Roll up tortillas. Place filled tortillas, seam sides down, in the prepared baking dish (place tortillas close together); top with the remaining enchilada-green chile pepper mixture. Cover with foil; bake for 25 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese is softened and starts to brown slightly.

  6. Sprinkle with additional snipped cilantro and tomato. If desired, serve with sour cream. Makes 6 servings

*Test Kitchen Tip:

At this point, the meat and cooking liquid can be refrigerated overnight before assembling enchiladas. The cooking liquid will thicken. To serve, pour cooking liquid into a small saucepan; heat over low heat until boiling. Continue as directed in Steps 3 through 6.

Nutrition Facts (per serving)

861 Calories
36g Fat
64g Carbs
68g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 861
% Daily Value *
Total Fat 36g 46%
Saturated Fat 13g 65%
Cholesterol 212mg 71%
Sodium 2795mg 122%
Total Carbohydrate 64g 23%
Protein 68g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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