Pulled Pork Enchiladas {Leftover Pulled Pork Recipe}

These delicious and hearty pulled pork enchiladas are so easy to make. Leftover pulled pork, two types of cheese, fried crispy onions, and barbecue sauce are rolled up in flour tortillas, topped with enchilada sauce, more cheese, and baked until hot and bubbly. A quick and easy dinner recipe.

Two enchiladas on a white plate.

Pulled pork is one of my favorite barbecue dishes to make. It’s absolutely delicious, it’s super tender, and it’s so versatile. You can serve it simply on a plate, put it into sandwiches, or even make enchiladas, as I have with this recipe. You can make up a big batch and pretty much turn it into anything you’d like. I’ve made all kinds of recipes with pulled pork, but these enchiladas are by far one of my favorites.

Pulled Pork Enchiladas

These delicious enchiladas are full of everything we love about the classic dish with a fun twist. Soft flour tortillas are filled with tender barbecue pulled pork, cheese, and crispy onion strings. Then they’re covered with red enchilada sauce and more cheese and then baked up to delicious, cheesy barbecue perfection. It’s a delicious barbecue twist on a classic Mexican favorite that explodes with flavor in every bite. And it doesn’t hurt that it’s so easy to make, too!

A close up of two pulled pork enchiladas on a white plate.

Why You’ll Love This Recipe for Pulled Pork Enchiladas

  • They’re so easy to make and come together quickly, and then it’s just a matter of baking them.
  • They’re the perfect quick weeknight dinner.
  • They are so full of flavor and so hearty. All that pork and cheese really fills you up.
  • And, they’re a great way to use up leftover pulled pork in a dish that everyone always asks for more of.

Tips and Variations

These enchiladas are incredibly easy to make, but I still have some tips that will help you make them the best that they can possibly be. I also have some fun variations that you’ll love, as well.


  • Be sure to heat your tortillas before filling them.
  • Never use heat higher than medium to cook the pork. You don’t want to burn it.


  • Use red chile sauce or green enchilada sauce in place of red enchilada sauce.
  • Top your enchiladas with sliced green onions, sour cream, or fresh cilantro.
  • Use Monterey jack cheese or your favorite cheese in place of pepper jack cheese.
A 9 by 13 glass baking dish filled with homemade enchiladas.

Pulled Pork Enchiladas FAQ

If you have questions about these pulled pork enchiladas, then read on. The following FAQ answers the most commonly asked questions about this dish.

Can this pulled pork enchilada recipe be made in advance?

Sort of. You can make the pulled pork filling in advance and then construct the enchiladas the next day. You can’t fill the tortillas or pour the sauce over them. They’ll get soggy.

Can you freeze leftover pulled pork enchiladas?

Yes, you can. Place them in an air-tight, freezer-safe container or cover the baking dish tightly with plastic wrap and then foil and freeze for up to 3 months.

What is the best tortilla size for enchiladas?

6, 7, or 8-inch tortillas work best. These are the sizes that fit easily in most pans.

Should you heat flour tortillas before making enchiladas?

Yes. Heat them in a pan for about 10 seconds on each side. This helps keep them; from soaking up too much of the sauce and becoming soggy.

Can you use corn tortillas for enchiladas?

Absolutely. In fact, corn tortillas are actually the traditional tortilla of choice for enchiladas.

What to Serve with Pulled Pork Enchiladas

These delicious enchiladas are such a great combo of barbecue and Mexican dishes that you can serve a wide variety of sides with them.

  • Guacamole
  • Chips and salsa
  • Mexican corn pudding
  • Spanish rice
  • Mexican rice
  • Mexican corn casserole
  • Coleslaw
  • Mac and cheese
  • Baked beans
A close up of a bite of enchilada on a fork.

How to Store & Reheat this Pulled Pork Enchiladas Recipe

You can store these enchiladas in the refrigerator for up to 3 days. Be aware, however, that the longer you store them the soggier the tortillas become. For longer storage, you can freeze them in an air-tight, freezer-safe container for up to 3 months.

To reheat your enchiladas, place them in a covered baking dish and bake them for about 15 minutes at 350 degrees.

Pulled Pork Enchiladas Ingredients

It only takes a few simple ingredients to make this recipe. You’ll find them all easily at your local grocery store.

  • Leftover pork shoulder, shredded
  • Barbecue sauce
  • Chicken broth
  • Flour tortillas, burrito size
  • Sharp cheddar cheese, shredded
  • Pepper Jack cheese, shredded
  • French’s® fried onion strings
  • Red enchilada sauce

How to Make Pulled Pork Enchiladas

Making these enchiladas is a snap. It only takes a few simple steps!

Step 1: Prep

Preheat the oven to 350 degrees. Then, lightly spray a 9×13 baking dish with nonstick spray and set aside.

Step 2: Make the Pulled Pork Filling

Add leftover pulled pork, BBQ sauce, and broth to a medium saucepan and heat over medium heat until heated through.

Step 3: Add Sauce to the Dish

Pour a little enchilada sauce in the bottom of the baking dish and spread it to cover the bottom.

In process shots

Step 4: Heat and Fill the Tortillas

Heat up the tortillas in a pan for about 10 seconds on each side. Then, fill each tortilla with pork, a handful of cheese, and fried crispy onions.

Step 5: Fill the Dish

Place the filled tortillas in the baking dish, starting at one end and repeating until the dish is full. Place seam-side down. Then, top with the remaining sauce and cheese.

Step 6: Bake

Cover the casserole dish with aluminum foil and bake for about 25 minutes or until the cheese is hot and bubbly. Then, remove the foil and bake for another 5 minutes. Top with green onions and sour cream. Serve with a side of black beans or refried beans, and Spanish rice for a delicious meal!

Try These Delicious BBQ Pulled Pork Enchiladas Today

These delicious enchiladas are loaded with tender pork, barbecue sauce, cheese, fried onion string, and red enchilada sauce. It’s the perfect marriage of American and Mexican food, giving a tasty twist on a classic south of the border dish. It’s so quick and delicious, it’s the perfect weeknight meal for a busy day. And, it’s also a fantastic dish to bring to a potluck. However you decide to serve it, I know you’ll make it again and again once you try it.

A double collage photo of pulled pork enchiladas.

More Delicious Mexican Recipes You’ll Enjoy

Old School Tamale Pie – A delicious skillet casserole recipe that is easy to make, is super flavorful, a favorite tamale pie recipe the whole family is going to enjoy.

Cheesy Ground Beef Empanadas – These empanadas are packed with perfectly seasoned ground beef, two types of cheese, and baked to perfection. Makes a great appetizer too!

Crock Pot Green Chile Enchilada Chicken – This deliciously flavored crock pot chicken recipe is a great start to so many different meal that can be made. The flavor is incredible and it’s great for tacos, enchiladas, burritos, and more. So good.

And, here’s an Easy Beef and Bean Enchilada Recipe, from Deliciously Seasoned, that you might enjoy as well.

A three photo collage of pulled pork enchiladas.

Pulled Pork Enchiladas

Great Grub, Delicious Treats

These pulled pork enchiladas are made with leftover pull pork, two types of shredded cheese, crispy fried onions and barbecue sauce, rolled in flour tortillas, enchilada sauce, and more cheese than baked until the cheese is hot and bubbly. So easy and so delicious.

Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Dinner

Cuisine Mexican

Servings 8 Enchiladas

Calories 702 kcal


  • 4 cups leftover pork shoulder shredded
  • cup barbecue sauce
  • cup chicken broth
  • 8-10 flour tortillas burrito size
  • 4 cups sharp cheddar cheese shredded
  • 2 cups Pepper Jack cheese shredded
  • French’s® fried onion strings
  • 15 ounce can red enchilada sauce


  • Preheat the oven to 350° and lightly spray a 9 x 13 inch baking dish with non-stick cooking spray. Set aside.

  • In a medium saucepan, over medium heat, add leftover pulled pork, bbq sauce and broth. Stir. Cook until heated through.

  • Pour a little sauce in the bottom of the baking dish and spread so the bottom is covered.

  • Heat up tortillas and then take one tortilla at a time and add pork, a handful of cheese, fried crispy onions and roll up.

  • Place at one end of the baking dish and repeat until the pan is full.

  • Top with the remaining sauce, top with the rest of the cheese.

  • Cover with foil and bake until the cheese is hot and bubbly, approximately 25 minutes.

  • Remove foil and let bake for an additional 5 minutes.

  • Carefully remove from the oven, top with sliced green onions and sour cream, if desired.


Serving: 1 EnchiladaCalories: 702kcalCarbohydrates: 52gProtein: 39gFat: 39g

Keyword Beef Enchiladas, Leftover Pulled Pork Recipe, Pulled Pork Enchiladas

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Enjoy, Terri

Two enchiladas on a white plate with a bite of enchilada on a fork.
Two enchiladas on a white plate.

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