Name: Pulled Pork Enchiladas
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 1 (10 ounce) can red enchilada sauce, divided; 1 tablespoon olive oil; ½ of a small onion, finely diced (about ½ cup); ½ of a green bell pepper, seeded and finely diced (about ½ cup); 1 large clove garlic, minced (about 1 teaspoon); 2 cups pulled pork; ¾ cup bbq sauce; 2 cups (about 8 ounces) shredded cheddar, mexican cheese blend, or monterey jack, divided; 1 (15 ounce) can black beans, drained and rinsed; 1 (8.5 ounce) can corn, drained; ½ teaspoon cumin; ¼ teaspoon chili powder; kosher salt and ground black pepper, to taste; 8 (8-inch) flour tortillas; optional toppings: sliced green onions; chopped fresh cilantro; chopped red onion; diced avocado or guacamole; sour cream; lime wedges

Ingredients

Scale

1 (10 ounce) can red enchilada sauce, divided
1 tablespoon olive oil
½ of a small onion, finely diced (about ½ cup)
½ of a green bell pepper, seeded and finely diced (about ½ cup)
1 large clove garlic, minced (about 1 teaspoon)
2 cups pulled pork
¾ cup bbq sauce
2 cups (about 8 ounces) shredded cheddar, mexican cheese blend, or monterey jack, divided
1 (15 ounce) can black beans, drained and rinsed
1 (8.5 ounce) can corn, drained
½ teaspoon cumin
¼ teaspoon chili powder
kosher salt and ground black pepper, to taste
8 (8-inch) flour tortillas
optional toppings: sliced green onions; chopped fresh cilantro; chopped red onion; diced avocado or guacamole; sour cream; lime wedges

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Instructions

Preheat the oven to 350°F and grease a 9 x 13-inch baking dish or spray with nonstick cooking spray. Spread about ¼ cup of enchilada sauce in the bottom of the pan; set aside.
In a large skillet, heat olive oil over medium-high heat. Add diced onion and bell pepper; cook until softened, about 5 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds. Remove from heat.
Stir in pulled pork, BBQ sauce, 1 cup of cheese, beans, corn, cumin, and chili powder. Season with salt and pepper to taste.
Place about ½ cup of the pork mixture down the center of each tortilla, roll them up, and place seam-side down in the prepared baking dish.
Pour remaining enchilada sauce over the top and sprinkle with the remaining 1 cup of cheese.
Bake uncovered for about 20-25 minutes or until enchiladas are heated through and edges of tortillas are slightly crispy. Garnish with desired toppings and serve warm.

Notes

Feel free to customize toppings based on your preference.
Make sure to fully drain and rinse the black beans and corn for best flavor.
Store any leftovers in an airtight container in the refrigerator.

Author: Lauren
Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Main Dishes
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada
Calories: 430
Sugar: 6g
Sodium: 890mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 8g
Protein: 18g
Cholesterol: 50mg