Leftover Pulled Pork Enchiladas
Easy, cheesy Leftover Pulled Pork Enchiladas filled with creamy seasoned pork, white beans, and pickled jalapeños. This big-batch recipe makes two pans, perfect for family dinner, entertaining, or meal prep.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 enchiladas
- Category: main dish
- Method: Baking
- Cuisine: Mexican
Ingredients
For the Enchiladas
- 32 ounces cooked, shredded pulled pork
- 24 ounces prepared Boat Dip
- 1 (15-ounce) can white beans, drained and rinsed
- Chopped pickled jalapeños, to taste
- 12 large burrito-sized flour tortillas
- 4 cups freshly shredded cheddar cheese
For the Enchilada Sauce
- 1/4 cup cooking oil
- 1 jar Bolner’s Fiesta Brand Enchilada Seasoning (see notes)
- 1 cup water, plus more if needed
Instructions
- Preheat the oven to 350°F.
- In a saucepan over medium heat, combine the oil and enchilada seasoning. Whisk continuously for 1–2 minutes, until the mixture darkens slightly.
- Slowly add the water, whisking until smooth. Simmer until thickened, then set aside.
- In a large bowl, combine the pulled pork, Boat Dip, drained white beans, and chopped pickled jalapeños. Mix well.
- Spread a ladle of enchilada sauce across the bottom of each of two baking pans.
- Dip a flour tortilla into the enchilada sauce, then lay it on your work surface.
- Spoon a generous portion of the pulled pork mixture onto the tortilla. Roll it up and place seam-side down in the prepared baking dish.
- Repeat with the remaining tortillas and filling, placing six large enchiladas in each pan.
- Pour the remaining enchilada sauce evenly over both pans.
- Top with the shredded cheddar cheese, dividing it evenly between the pans.
- Bake uncovered for approximately 30 minutes, until hot and bubbly and the centers reach 165°F.
- Allow to rest for a few minutes before serving with your favorite toppings.
Notes
- Pulled Pork: Use homemade pulled pork, leftover BBQ pork, or prepared pulled pork from a local restaurant.
- Chicken Variation: Substitute 32 ounces cooked, shredded rotisserie chicken.
- Boat Dip: Use 24 ounces of prepared Boat Dip or the creamy filling shortcut described above.
- Tortillas: Large burrito-sized tortillas make 12 enchiladas. Smaller tortillas will yield more.
- Cheese: Freshly shredded cheddar melts beautifully. Monterey Jack or a Mexican-style cheese blend also works.
- Enchilada Seasoning: The original recipe uses a full jar of Bolner’s Fiesta Brand seasoning with 1 cup water. Jar sizes and manufacturer directions vary; add water as needed for a pourable sauce.
- Storage: Refrigerate cooked leftovers promptly in airtight containers for 3–4 days, counting any prior storage time for the cooked pork.
- Freezing: Assemble and freeze a second pan for up to 2–3 months for best quality. Thaw in the refrigerator before baking.
Find it online: https://sweetpealifestyle.com/leftover-pulled-pork-enchiladas/
