Pulled Pork Enchiladas Cheesy Mexican

These pulled pork enchiladas are pure comfort food and always a highlight at my dinner table. The combination of juicy slow-cooked pork, homemade enchilada sauce, and plenty of gooey cheese creates an irresistible meal that everyone loves. I especially appreciate how this recipe is perfect for using up leftover pulled pork and comes together easier than you might think.

The first time I made these, I was worried it would be complicated, but they have turned into a weeknight hero and are now requested every time we host friends for dinner.

Ingredients

• Boneless pork shoulder roast: turns beautifully tender after long slow cooking which makes the perfect filling
• Onion and red bell pepper: add sweetness and depth once sauteed which lifts the flavor of the pork
• Garlic paste or fresh garlic: gives a strong savory punch that infuses every bite
• Olive oil: for sauteing vegetables and locking in flavor
• Salt: boosts all the other flavors so do not skip
• Corn tortillas: wrap everything up and keep true to classic enchiladas go for soft and pliable tortillas for easy rolling Heat them if they are stiff
• Refried beans: bring a creamy layer inside every tortilla and make the dish extra filling
• Shredded Mexican cheese blend: melts to a bubbly topping and is the secret to that perfect cheesy crust
• Homemade enchilada sauce: really makes this dish shine smoky from chili powder and so much deeper tasting than anything in a jar
• Chopped cilantro: livens up the finished dish and brings in a pop of color and fresh taste

• If you are choosing ingredients watch for pork with good marbling pick onions and peppers with firm skin and a little shine and select tortillas that are soft and not cracked

Step-by-Step Instructions

Saute the Vegetables:

Heat olive oil over medium and add chopped onion red bell pepper garlic and salt Cook for at least five minutes stirring often until everything is soft and fragrant Transfer the mixture to your slow cooker This is what builds the foundation of flavor

Slow Cook the Pork:

Nestle the boneless pork shoulder into the slow cooker with the vegetables Cover and cook on low for at least eight hours The pork should be fall apart tender and shred easily with a fork When done shred the meat right in the cooker and toss with the flavorful juices Be generous and scrape up all the browned bits

Make the Enchilada Sauce:

Pour oil in a saucepan over medium Add all purpose flour and chili powder Stir constantly for about one minute until everything smells toasty Mix in cumin garlic powder oregano cayenne if using and tomato paste Slowly whisk in broth so there are no lumps Simmer for ten minutes until it thickens to a silky sauce Season with salt and keep warm

Preheat and Prepare the Baking Dish:

Heat your oven to three hundred seventy five degrees Fahrenheit Spread a thin layer of enchilada sauce on the bottom of your baking dish This keeps the enchiladas from sticking and adds flavor to every bite

Assemble the Enchiladas:

Warm the corn tortillas so they are easy to roll Spread each with refried beans Add a generous mound of pulled pork then a sprinkle of cheese Roll tightly and place seam side down in the prepared dish Work quickly so the tortillas do not get dry

Add Sauce and Cheese:

Pour the rest of the enchilada sauce over the rolled tortillas making sure each is nicely coated Scatter the remaining cheese over everything for a golden topping

Bake and Finish:

Slide the dish in the oven Bake for about twenty minutes until the cheese is bubbling and golden Remove from the oven and sprinkle fresh chopped cilantro over the top for a burst of bright flavor Serve hot and enjoy the oozy cheesy insides

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I always look forward to adding fresh cilantro on top It is not just a garnish for me but the finishing touch that lifts every bite of rich pork and gooey cheese My family always lingers in the kitchen when the smell of enchilada sauce hits the air and I love that memory of everyone gathering as dinner comes out of the oven

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days and they reheat well in the oven or microwave For longer storage wrap them tightly after they cool and freeze for up to three months When you are ready to enjoy thaw in the fridge and reheat until warmed through

Ingredient Substitutions

You can swap in chicken or beef if you have extra on hand The recipe is also great with vegetarian pulled jackfruit or mashed sweet potatoes for a meat free version If you cannot find corn tortillas flour tortillas will also work though the flavor will be softer

Serving Suggestions

Serve these enchiladas with a side of Mexican rice or a crisp green salad For extra flair top with sliced jalapenos avocado or a dollop of sour cream They are perfect next to a simple tomato salsa or homemade guacamole

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Cultural Context

Enchiladas are beloved throughout Mexico and each region puts its stamp on the sauce Here the slow cooked pulled pork reflects border town flavors that combine deep smoky spices with classic tortillas and cheese It is a cozy dish rooted in sharing big platters at family tables

Commonly Asked Questions

→ Can I use leftover pork?

Absolutely! Leftover shredded pork works perfectly and saves time on prep, delivering great flavor.

→ What’s the best cheese for enchiladas?

A shredded Mexican blend melts beautifully, combining Monterey Jack, Cheddar, and Asadero for a gooey finish.

→ Do I have to make the sauce from scratch?

Homemade sauce gives the best flavor, but high-quality store-bought sauce can work in a pinch.

→ How can I keep tortillas from breaking?

Warm tortillas briefly to make them flexible and easier to roll without splitting.

→ What toppings go well with these enchiladas?

Try fresh cilantro, chopped onions, jalapeños, or a dollop of sour cream for added freshness and kick.

→ Can these enchiladas be frozen?

Yes, wrap tightly and freeze after baking. Reheat covered in the oven or microwave for quick meals later.