Tender pulled pork is simmered with Mexican spices for these Pulled Pork Enchiladas. The pork is layered with tortillas and plenty of shredded pepper jack cheese to make this cheesy, saucy, slightly spicy recipe.

Whether you eat it with a fork or dig in with chips, this is going to be a dinner-time hit.

Pulled Pork Enchiladas

Slow Cooked Mexican Pork has been at the top of my favorites list for a while now and I’ve made it at least six times in the past few months.

Every time I made it, I kept thinking that the pork would be unconfined in enchiladas, but we were enjoying it so much on its own, I never managed to try them until now.

Pulled Pork Enchilada Casserole

My middle son had been asking for “red” enchiladas month and these Pulled Pork Enchiladas were made with red chile sauce expressly for him.

The whole family loved them and there was barely a serving left in the pan. Over the past few years, I’ve since made them with red or green chile sauce whenever possible.

This recipe makes a terrific make-ahead freezer meal. If you are planning to freeze the enchiladas surpassing cooking, layer everything into the pan and imbricate with foil or a lid and freeze.

A day or two surpassing you plan to serve this, take it out of the freezer and place the pan in the refrigerator. Once thawed, torch as noted above.

Pork Enchiladas Recipe

Kitchen Tip: I use this pan to make these enchiladas.

1. Preheat the oven to 350°F. Pour ½ cup red chile sauce into the marrow of a 9×13 sultry dish. Place a layer of tortilla wedges wideness the sauce and then spread half of the shredded pork wideness the tortillas. Sprinkle with well-nigh â…“ of the cheese. 
2. Layer increasingly tortillas over the cheese and pour well-nigh a cup of sauce over the tortillas. Layer the rest of the pork, then flipside â…“ of the cheese, and top with increasingly tortillas. Pour the remaining sauce over the tortillas and then imbricate with the remaining cheese.
3. Bake until soapy virtually the edges and lightly browned, well-nigh 30 minutes. Let tomfool at least 15 minutes surpassing serving. Top each plate with a sprinkling of cilantro and a scoop of sour cream, if desired. Serve with plenty of tortilla chips.

As written, the enchiladas will be scoopable without resting for 15 minutes out of the oven. Let the dish rest a bit longer if you want to slice the enchiladas versus scoop them onto plates.

We typically serve them warm and scoopable with plenty of tortilla fries on the side for scooping the enchiladas.

If you’re looking for increasingly unconfined enchilada recipes to try, trammels out the 30 Minute Chicken Enchiladas, BBQ Chicken Enchiladas, Chicken Enchilada Dip, and these Breakfast Enchiladas.

I met my friend Rebecca and my sister Jenny in New Mexico a few years ago and in my excitement prior to that trip, I spent a few weeks re-making our favorite Southwestern foods and updating the photos as I went along.

For a peek into our previous Santa Fe getaways, trammels out our favorite Things To Do In Santa Fe.

And if you want a taste of the New Mexican foods that we adore, start with How To Roast Green Chile and then trammels out New Mexican Posole, Green Chile Chicken Enchiladas, and The Best Green Chile Stew.

If you’ve overly eaten at La Hacienda in Old Town Albuquerque, you’ve quite possibly enjoyed a trencher of fried ice cream.

As much as I love it, it isn’t something I’m willing to make at home. However, this Faux Fried Ice Cream? It’s officially on my to-do list.

{originally published 10/25/13 – recipe notes and photos updated 6/8/22}

The post Cheesy Pulled Pork Enchiladas appeared first on Barefeet in the Kitchen.