Pulled Pork Enchiladas


Pulled Pork Enchiladas

These Pulled Pork Enchiladas make the perfect quick weeknight meal. If you were looking for easy Mexican recipes or easy enchilada recipes, this pulled pork dish is perfect! With such simple ingredients it's also very budget friendly.


Cooking Time30 min


  • 1 pound Byron's Fully Cooked Pork BBQ, warmed according to package instructions
  • 1 can enchilada sauce
  • 1 package corn tortillas
  • 4 cups prepared Spanish rice
  • black beans as desired, for garnish
  • avocado, sliced, for garnish
  • sour cream as desired, for garnish
  • black olives as desired, for garnish
  • shredded cheddar cheese as desired, for garnish (optional)
  • green onions as desired, chopped, for garnish


  1. Thaw Byron's Fully Cooked Pork BBQ (ideally overnight in fridge).
  2. When ready, preheat oven to 350 degrees F.
  3. Coat a 9x13 baking dish with non-stick cooking spray.
  4. Pour enchilada sauce into prepared baking dish. Fill tortillas with pork and roll up tortilla.
  5. Continue until all tortillas are filled. Arrange filled tortillas in a single layer.
  6. Bake for 30 minutes, or until heated through.
  7. Garnish with chopped avocado, sour cream, black beans, sliced olives and cheddar cheese (as desired). Serve with prepared Spanish rice.

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Didn't much like this recipe. The flavors of the ingredients did not mix well, in fact, I ended up feeling a bit nauseated after eating it. I would not recommend it to anyone.

I made it with fresh homecooked slow-cooker pulled pork, fresh homecooked enchilada sauce, and fresh homecooked Spanish rice...and it was delicious. I suspect that the negative comments here are due to the preponderance of ingredients which are pre-packaged (or as my late father used to quip, "pre-digested"). Fresher is ALWAYS better!

Tried this tonight- would NOT make this again.

@cathy 1948: if you would like to soften the tortillas to make them easier to roll, we recommend microwaving them for several seconds. Hope this helps! -- Editor of RecipeLion

dont you have to soften the torillas frist so you roll themwith the meat in them


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