Leftover Pulled Pork Enchiladas (Easy, Cheesy & Freezer-Friendly!)

Leftover Pulled Pork Enchiladas are a delicious way to turn leftover BBQ pork into a brand new dinner! Filled with tender pulled pork, creamy seasoned filling, white beans, pickled jalapeños, and plenty of cheddar cheese, these easy enchiladas are baked in a flavorful red enchilada sauce until hot and bubbly.

And the best part? This recipe makes TWO pans!

One for dinner tonight, and one for Future You!

If you’ve ever looked at a container of leftover pulled pork and wondered what in the world to do with it, I’ve got you covered.

I recently hosted a Pulled Pork Chalupa Party, and afterward, I had quite a bit of pulled pork and Boat Dip left over. (I make the pulled pork separately from the beans, then combine them… Mainly so I can make the beans vegetarian and reserve some for those eaters!)

Now, I do not love leftovers. But I do love a new meal from remaining ingredients!🤭

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Enter these Leftover Pulled Pork Enchiladas!

I mixed my leftover pulled pork with Boat Dip, white beans, and chopped pickled jalapeños, rolled everything into big flour tortillas, and covered the whole situation in homemade red enchilada sauce and freshly shredded cheddar cheese.

Thirty minutes in the oven, and dinner was DONE!

This is exactly the kind of cooking I love: using what you have, making something delicious, and getting ahead for another day.

Why You’ll Love These Pulled Pork Enchiladas

• They’re a leftover remix! Turn yesterday’s pulled pork into a completely different meal.
• They’re wonderfully cheesy. Four cups of shredded cheddar cheese make these enchiladas extra delicious.
• They’re easy to customize. Use pulled pork, shredded rotisserie chicken, or whatever cooked shredded meat you have.
• They make TWO pans! Perfect for feeding a crowd or preparing dinner for another night.
• They’re a great make-ahead meal. Assemble one pan for dinner and freeze the other for later.

Ingredients You’ll Need

For the Enchilada Filling

32 ounces leftover pulled pork: I used my Easy Pulled Pork Shoulder recipe. You can also pick up a quart of pulled pork from your favorite local BBQ joint! If your pork is heavily sauced, just know that the BBQ flavor will come through in the enchiladas.

24 ounces Boat Dip: Yes, we’re using leftover dip! My Boat Dip Recipe is a creamy combination of sour cream, Rotel tomatoes, ranch seasoning, taco seasoning, and cheddar cheese. It makes an absolutely delicious enchilada filling.

1 can white beans: Drain and rinse your beans before mixing them into the filling. Great Northern beans or cannellini beans work beautifully.

Chopped pickled jalapeños: Add as many or as few as you like! They bring a little heat and a tangy bite that balances the creamy filling.

12 large flour tortillas: I used burrito-sized tortillas and fit six enchiladas into each of my two pans. You can absolutely use smaller flour tortillas and make more enchiladas in one pan.

4 cups shredded cheddar cheese: I shredded two blocks of cheddar cheese myself. Freshly shredded cheese melts beautifully!

Don’t Have Leftover Boat Dip?

You do NOT need to make an entire batch of Boat Dip first!

For a creamy, seasoned filling inspired by my original Boat Dip, combine:

• 1 cup sour cream
• 1 (10-ounce) can Rotel tomatoes and green chilies, drained
• 1 cup drained corn
• 1 tablespoon ranch seasoning
• 2 teaspoons taco seasoning
• 1/2 cup shredded cheddar cheese

Mix everything together, then stir it into your pulled pork and white beans.

Sweetpea’s Tip: This is a suggested shortcut, rather than an exact measurement-for-measurement replacement for 24 ounces of prepared Boat Dip. Adjust the creaminess and seasonings to your taste. The cheddar used here comes out of the four cups called for in the recipe.

My Favorite Enchilada Sauce Shortcut

Okay, y’all. We need to talk about this enchilada sauce.

I use Bolner’s Fiesta Brand Enchilada Seasoning, and it is SO GOOD.

It’s a seasoning blend that you cook with oil and water to create a rich, flavorful red enchilada sauce.

The brand is based in San Antonio, Texas, and has been around since 1955.

I love that I can keep this seasoning in my pantry and make enchilada sauce whenever I need it.

For this big batch of enchiladas, I used:

• 1/4 cup cooking oil
• 1 jar Bolner’s Fiesta Brand Enchilada Seasoning
• 2 1/2 cups of water

You’ll heat the oil and seasoning together, whisking constantly until the mixture darkens slightly.

Then add the water and whisk until the sauce thickens.

That’s it!

How to Make Leftover Pulled Pork Enchiladas

Step 1: Make the Enchilada Sauce

In a saucepan over medium heat, add your cooking oil and enchilada seasoning.

Whisk everything together until the seasoning is completely incorporated into the oil.

Continue cooking for a minute or two, until the mixture darkens slightly and becomes fragrant.

Slowly pour in the water, whisking continuously to prevent lumps.

Allow the sauce to simmer until it thickens, then remove it from the heat.

Set the sauce aside while you prepare the filling.

Step 2: Mix the Pulled Pork Filling

In a large mixing bowl, combine your leftover pulled pork, Boat Dip, drained and rinsed white beans, and chopped pickled jalapeños.

Stir everything together until the pork is coated in the creamy, seasoned mixture.

This is one of those recipes where you can really use what you’ve got!

Want more jalapeños? Add them!

Have leftover corn? Toss it in!

Prefer black beans instead of white beans? That works, too.

Step 3: Prepare Your Baking Dishes

Preheat your oven to 350°F.

Grab two aluminum baking pans or appropriately sized casserole dishes.

Ladle a little enchilada sauce into the bottom of each pan and spread it around.

This gives the enchiladas a saucy base and helps prevent them from sticking.

Step 4: Fill and Roll the Enchiladas

Now, this is where things get a little messy!

Dip one flour tortilla into your enchilada sauce, coating it lightly.

Lay the tortilla on your cutting board or countertop.

I’ve started using Reynolds Wrap Countertop Prep Paper for messy kitchen jobs like this, and it makes cleanup so much easier!

Add a generous portion of the pulled pork filling to the center of your tortilla.

Roll the tortilla around the filling, then place it seam-side down in your prepared baking dish.

Continue dipping, filling, and rolling until you’ve used all your pork mixture.

I made 12 large enchiladas total, with six in each pan.

Step 5: Add the Sauce and Cheese

Once all your enchiladas are tucked into their pans, pour the remaining enchilada sauce evenly over the top.

Then cover everything with shredded cheddar cheese.

I used about two cups of cheese per pan.

Because when we’re making enchiladas, we’re not being stingy with the cheese!

Step 6: Bake Until Hot and Bubbly

Place your enchiladas into a preheated 350°F oven.

Bake uncovered for 30 minutes, or until the filling is heated through, the sauce is bubbling, and the cheese is beautifully melted.

If you’re using cold leftover pork, make sure the centers reach 165°F before serving.

Let the enchiladas rest for a few minutes before serving.

Then dig in!

Sweetpea’s Tips & Tricks

Use the leftovers you already have. These enchiladas were born because I had leftover pulled pork AND leftover Boat Dip. Don’t feel like you need to make everything from scratch.

Shred your own cheese. I used two blocks of cheddar cheese and shredded them myself. It melts beautifully, and I love the texture.

Don’t skip the sauce on the bottom. A little enchilada sauce underneath the tortillas keeps everything flavorful and helps prevent sticking.

Use big tortillas for big appetites. My burrito-sized flour tortillas made six generously filled enchiladas per pan.

Embrace the mess! Dipping tortillas in sauce before rolling is not a particularly tidy kitchen activity. Set up your workspace before you start.

Customize the heat. Pickled jalapeños add a wonderful tang. Use a little or a lot, depending on your preference.

Can You Make These Enchiladas with Rotisserie Chicken?

ABSOLUTELY!

If you don’t have leftover pulled pork, shredded rotisserie chicken is a fantastic substitute.

Use approximately two pounds of cooked, shredded chicken in place of the pulled pork.

Mix it with your creamy filling, white beans, and pickled jalapeños.

Then assemble and bake exactly as directed.

This is a wonderful way to turn a grocery store rotisserie chicken into a comforting family dinner.

You could also use leftover shredded beef or another cooked, seasoned meat.

One Dinner Tonight, One Dinner for Future You!

One of my favorite things about this recipe is that it makes two pans.

And you know what that means?

Future Me Approves!

If I’m already making the filling, preparing the sauce, and rolling enchiladas, why not make enough for another dinner?

You can serve both pans if you’re feeding a crowd, deliver one to a friend, or save one for another night.

How to Freeze Pulled Pork Enchiladas

For best results, assemble the second pan in a freezer-safe aluminum baking dish.

Allow the sauce and filling to cool before assembling if they’re still warm.

Cover the pan tightly with a layer of plastic wrap and a layer of heavy-duty aluminum foil, then label it with the recipe name and date.

Freeze promptly, ideally for no more than 2–3 months for best quality.

When you’re ready to enjoy them, thaw the pan overnight in the refrigerator.

Remove the plastic wrap and bake at 350°F until the center reaches 165°F. Because the enchiladas are cold, they may need longer than the original 30-minute baking time.

Cover loosely with foil if the cheese begins browning before the middle is hot.

Sweetpea’s Tip: Sour cream-based fillings can change texture slightly after freezing. The flavor should still be delicious, but expect the sauce to be a little less creamy after reheating.

What to Serve with Pulled Pork Enchiladas

These enchiladas are a hearty meal all on their own, but I love setting out a few toppings and sides.

Try serving them with a simple green salad, Mexican-style rice, sliced avocado, fresh cilantro, extra pickled jalapeños, or a bowl of sour cream.

You can even turn dinner into a little enchilada party by putting the toppings in bowls and letting everyone build their perfect plate.

I love serving these dips before a Mexican-style dinner — they transfer to the toppings bar with the swift carry of the dish!

Easy 3-Layer Chive Onion Dip
3-Ingredient Sour Cream Dip

That’s the kind of easy entertaining I love!

Frequently Asked Questions

What can I make with leftover pulled pork besides sandwiches?

Pulled pork enchiladas are one of my favorite ways to repurpose leftover pork! You can also use it in tacos, quesadillas, nachos, loaded baked potatoes, and rice bowls.

Can I use flour tortillas for enchiladas?

Yes! Flour tortillas work beautifully for this recipe. I used large burrito-sized flour tortillas to make 12 generously filled enchiladas.

Can I make pulled pork enchiladas ahead of time?

Yes. Assemble the enchiladas up to one day ahead, cover tightly, and refrigerate. Bake when you’re ready, allowing extra time if they’re going into the oven cold.

Can I use store-bought pulled pork?

Absolutely! You can use refrigerated pulled pork from the grocery store or pick up a quart from your favorite local BBQ restaurant.

Can I use canned enchilada sauce?

Yes. If you don’t have Bolner’s Fiesta Brand Enchilada Seasoning, use your favorite prepared red enchilada sauce. You’ll need enough to coat the tortillas and cover the enchiladas.

How do I keep flour tortilla enchiladas from getting soggy?

Use just enough sauce to coat the tortillas and cover the finished enchiladas. Flour tortillas will soften as they bake, which is normal. Avoid drowning them in sauce, and let the finished casserole rest briefly before serving.

A Little Reminder from Sweetpea

Good food doesn’t always mean starting from scratch.

Sometimes it means opening the refrigerator, seeing what you have, and turning a few leftovers into something entirely new.

These Leftover Pulled Pork Enchiladas are proof that a little creativity in the kitchen can make dinner easier, stretch your grocery budget, and give Future You a night off from cooking.

And if you happen to have an extra pan?

Invite somebody over.

Because dinner parties can change the world, even when dinner starts with leftovers.

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