Pulled pork enchiladas are a delicious and flavorful dish that combines the tenderness of slow-cooked pulled pork with the bold and spicy flavors of traditional enchiladas. The base of this dish is the succulent pulled pork, which is typically slow-cooked with a variety of spices and seasonings until it becomes tender and juicy. The pulled pork is then wrapped in corn tortillas, smothered in a rich enchilada sauce, and topped with cheese before being baked to perfection. The result is a mouthwatering combination of textures and flavors that is sure to satisfy any craving for authentic Mexican cuisine.
One of the key components of pulled pork enchiladas is the enchilada sauce. This sauce is made by combining tomato sauce, onions, garlic, and a blend of spices such as chili powder, cumin, and oregano. The sauce adds a depth of flavor and a touch of heat to the dish, perfectly complementing the rich and savory pulled pork. You can make your own or simply use store bought. It also helps to keep the enchiladas moist and delicious as they bake in the oven.
To make pulled pork enchiladas even more indulgent, they are typically topped with melted cheese. The cheese adds a creamy and gooey texture to the dish, as well as a hint of saltiness that balances out the spices in the enchilada sauce. The cheese also forms a delicious crust as it bakes, adding a satisfying crunch to every bite. Whether enjoyed as a main course or as a crowd-pleasing appetizer, pulled pork enchiladas are a delicious and comforting dish that brings together the best of Mexican cuisine.
Ingredients
2 cups pulled pork or pork carnitas
1 can black beans, drained
1 can corn kernels, drained
2 cups shredded cheese
8 tortillas
3 cups enchilada sauce
1 tbsp olive oil
Method
Preheat oven to 350 degrees.
Heat olive oil over high heat in a large skillet and add the pork, cooking until bottom is browned, 1 1/2 – 2 minutes. Don’t stir, just making some of the pork crispy.
Transfer pork to a large bowl and add the black beans, corn, 1/2 cup enchilada sauce, 1/2 cup of the shredded cheese, and mix well.
Spread 1/2 of the enchilada sauce into bottom of a 9×13 baking dish.
Put 1/2 of the filling in the middle of each tortilla and roll up tightly.
Place the tortillas in the baking dish side by side and top with remaining enchilada sauce.
Bake for 10 minutes then top with remaining shredded cheese and bake for another 10-15 minutes, until hot and bubbly.
Let stand a couple minutes and then serve with desired toppings.
