Pulled Pork Enchiladas Recipes

PULLED PORK ENCHILADAS

Steps:

• Preheat oven to 350F/180C.
• Heat 1 tbsp olive oil in a pan over high heat. Add the pork carnitas and cook until the bottom is nicely browned - about 1 1/2 minutes. Do not turn, just make the bottom crispy (to keep the pulled pork as moist as possible), then remove the pulled pork into a bowl. It does not matter if the top isn't heated through, it will heat in the oven.
• Add the corn, black beans, 1/2 cup enchilada sauce and 1/2 cup cheese into the bowl and mix to combine.
• Spread 1/2 cup of Enchilada Sauce on the bottom of the baking dish.
• Place 1/2 packed cup of filling (from step 3) into a tortilla and roll up and place in the baking dish.
• Pour over the remaining Enchilada Sauce, and bake for 10 minutes.
• Remove from oven and scatter the cheese on, then bake for a further 10 to 15 minutes until the cheese is bubbling and golden.
• Let stand for 5 minutes before serving.

PULLED PORK ENCHILADAS

Steps:

• Preheat oven to 350ºF. In a 9 x 13-inch baking dish, spread on the bottom a fine coat of enchilada sauce; set aside. In a small bowl, combine the two cheeses together; set aside.
• In a skillet over medium-high heat, add oil. When hot but not smoking, add pork and cook to warm it up, tossing continuously, about 2 minutes. Transfer to a bowl and add red kidney beans, corn, and ½ cup mixed cheese; stir to combine.
• Fill each tortilla with ½ cup of pork mixture. Roll up by folding the ends and transfer into the prepared dish. Ladle over the remaining enchilada sauce and transfer into the preheated oven; bake for 10 minutes. Remove from the heat and sprinkle the remaining cheese on top. Return the baking dish to the oven and bake for another 10-12 minutes or until the cheese is melted and golden. Sit for 5 minutes before serving. Spread sour cream across, add tomatoes, avocado and sprinkle cilantro.

PULLED PORK ENCHILADAS

Steps:

• 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.

PORK ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin.
• Pour a thin layer of the tomato soup mixture into a 9x13 baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese.
• Bake in preheated oven until hot and bubbly, about 30 minutes.

SHREDDED PORK ENCHILADAS

Steps:

• In morning or day before, place pork roast in crock pot. Cover with about 1 Cup of the salsa and dry onion soup mix. You can also add a little water but don't add too much as this will make it's own juice. cook on low for 8 hours or until it can easily be pulled aprt by a fork. Let cool, shred pork with two big forks, drain excess liquid. Add the rest of the salsa, the sour cream, half the olives, and the garlic chili sauce and chiles if using.
• Take three plates and pour some enchilada sauce on one plate, leave one empty, and put the shredded cheese on the other. Dip your tortilla to cover with sauce on both sides, place on empty plate, fill with some of the meat mixture and top with shredded cheese. Roll up tortilla best you can and place in baking dish. Continue until you run out of mixture or room in pan. Pour remaining enchilada sauce, salsa and shredded cheese on top and bake at 350 for approximately one hour or until browned and bubbly. Garnish with more black olives and green onion (if desired). Serve with more salsa and sour cream.
• Freezes and reheats well !

PULLED PORK ENCHILADAS

Steps:

• Place the pork in a deep, heavy stockpot or crockpot. (I used a crockpot).
• Add the chicken stock and enough water to completely cover it.
• Drop in the garlic and stir in the chili powders, black pepper and salt.
• Cover the pot and bring the mixture to a low simmer over medium heat.
• Let the pork braise in the liquid for at least 6 hours and up to 8 hours.
• Remove the pork from the braising liquid.
• Using your hands or 2 forks, pull the meat into strands and place in a bowl.
• Skim garlic cloves from pot and squish them up with the meat.
• *Note* I changed direction right here - instead of the enchilada sauce, I dipped out about 3 cups of braising liquid & put in a saucepan. I whisked in 3 tablespoons of cornstarch & let it cook till thick.
• Stir about 1 cup of enchilada sauce into the pork.
• Heat the oven to 400F°.
• Spoon a few tablespoons of enchilada sauce in the bottom of a 9 x 13 baking dish. Spread the sauce so that it coats the bottom of the entire dish.
• Spoon some of the pork onto the middle of a tortilla, roll it up, tucking in the sides as you roll, and place seam side down in the baking dish.
• Continue to fill the remaining tortillas and place them in the baking dish.
• Pour more enchilada sauce on top of the tortillas so that they are covered.
• Cover and bake for 20 minutes or until heated through.
• To serve, place a rolled enchilada on a serving plate and spoon some more sauce over the top.
• Garnish with cilantro, chopped green onions, crumbled cheese & sour cream.