Did someone say BBQ Mexican fusion? These pulled pork enchiladas add a rich, smoky spin on classic cheesy enchiladas. Tender BBQ pulled pork is mixed with veggies and cheese, wrapped in a tortilla, slathered with BBQ enchilada sauce, and generously topped with melty, gooey Monterey cheese. The BBQ flavor adds a hickory-smoky depth that pairs so well with the enchiladas!
These pulled pork enchiladas are my favorite kind of comfort food crossover — smoky BBQ flavor tucked into a classic, cheesy enchilada. Tender pulled pork, sautéed peppers and onions, and sweet corn are wrapped in soft tortillas, smothered in enchilada sauce, and baked until the cheese is bubbling and irresistible. They’re cozy enough for a family dinner but easygoing enough for a casual gathering.
The twist here is a little BBQ sauce mixed into the pork, which adds subtle sweetness and smokiness that plays surprisingly well with the enchilada sauce. I like using a mild red enchilada sauce so it doesn’t overpower the pork, letting the BBQ notes come through. Monterey Jack melts beautifully over the top, pulling everything together into that classic enchilada comfort we all love.
Once baked, these enchiladas come out saucy, cheesy, and deeply satisfying — the kind of meal that disappears fast and reheats beautifully if you happen to have leftovers.
What can I do with leftover BBQ pulled pork?
If you make the full batch of BBQ pulled pork, you’ll have enough for this recipe and have leftovers – yay! Use the extra to make these easy and delicious BBQ pulled pork sandwiches , add some to a breakfast hash or on an eggs benedict, wrap some up in pulled pork tacos or burritos, make a pulled pork chili with corn , or enjoy another casserole-style dinner with this pulled pork shepherd’s pie . If you’ve got a big week ahead of you, making a big batch of pulled pork is a great way to keep your evenings easy and your tastebuds happy.
Can I make pulled pork enchiladas without the BBQ sauce?
Sure! You can simply omit the BBQ sauce from this recipe, or check out our carnitas enchiladas recipe for more traditional pulled pork enchiladas.
How do I store leftover pulled pork enchilada casserole?
If you’re lucky enough to have leftovers, you can store them in your fridge. Transfer the pulled pork enchiladas to a covered container, or wrap the baking dish tightly in foil and refrigerate for 3-4 days. Reheat in the oven. You can also freeze pulled pork enchiladas for up to 2-3 months.
Can I use another type of cheese?
Sure! My top pick after Monterey Jack is cheddar, which has a bold flavor and a gooey texture when melted. It’s better to buy a block and grate it at home rather than get pre-grated cheese, as the preservatives in pre-grated packages make it taste less fresh.
Pulled Pork Enchiladas Recipe
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Ingredients
- ▢ 3 cups bbq pulled pork (see notes)
- ▢ 1 tablespoon olive oil
- ▢ ½ medium onion (minced)
- ▢ 1 medium red pepper (minced)
- ▢ 2 cup enchilada sauce
- ▢ ½ cup bbq sauce
- ▢ 1 cup frozen corn (thawed)
- ▢ 2 cups grated monterrey jack cheese
- ▢ 8 6-inch flour tortillas
Instructions
- Start by either making the bbq pulled pork or using leftovers. 3 cups bbq pulled pork
- Preheat your oven to 350 degrees Fahrenheit. Heat the oil in a medium-sized frying pan over medium-high heat. Add the onion and red pepper and cook for 3-4 minutes, until they soften. 1 tablespoon olive oil, ½ medium onion, 1 medium red pepper
- In a medium-sized bowl, mix the enchilada sauce with the bbq sauce 2 cup enchilada sauce, ½ cup bbq sauce
- Add the pulled pork, sauteed veggies, corn, and ½ cup of cheese to a large bowl. Pour ½ cup of enchilada sauce over top and mix well. 1 cup frozen corn
- Spread ½ cup of the enchilada sauce in the bottom of a 9×11-inch baking dish. Divide the enchilada filling between 8 tortillas – use ½ cup per tortilla. Roll the tortillas up tightly and place them seam-side down in the baking dish. 2 cups grated monterrey jack cheese, 8 6-inch flour tortillas
- Pour the remaining enchilada sauce over the top and spread it to the edges. Sprinkle the cheese over the top.
- Bake the enchiladas for 25-30 minutes, until the cheese has melted and the enchiladas are bubbly.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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More enchilada recipes
For more inspiration, check out all of our dinner ideas !
Carnitas Enchiladas
Vegetarian Skillet Enchiladas
Green Chicken Enchiladas (dinner in under an hour!)
Spring Enchiladas
Pulled Pork Enchiladas Recipe
Ingredients
- 3 cups bbq pulled pork , see notes
- 1 tablespoon olive oil
- ½ medium onion , minced
- 1 medium red pepper , minced
- 2 cup enchilada sauce
- ½ cup bbq sauce
- 1 cup frozen corn , thawed
- 2 cups grated monterrey jack cheese
- 8 6-inch flour tortillas
Instructions
- Start by either making the bbq pulled pork or using leftovers. 3 cups bbq pulled pork
- Preheat your oven to 350 degrees Fahrenheit. Heat the oil in a medium-sized frying pan over medium-high heat. Add the onion and red pepper and cook for 3-4 minutes, until they soften. 1 tablespoon olive oil, ½ medium onion, 1 medium red pepper
- In a medium-sized bowl, mix the enchilada sauce with the bbq sauce 2 cup enchilada sauce, ½ cup bbq sauce
- Add the pulled pork, sauteed veggies, corn, and ½ cup of cheese to a large bowl. Pour ½ cup of enchilada sauce over top and mix well. 1 cup frozen corn
- Spread ½ cup of the enchilada sauce in the bottom of a 9×11-inch baking dish. Divide the enchilada filling between 8 tortillas – use ½ cup per tortilla. Roll the tortillas up tightly and place them seam-side down in the baking dish. 2 cups grated monterrey jack cheese, 8 6-inch flour tortillas
- Pour the remaining enchilada sauce over the top and spread it to the edges. Sprinkle the cheese over the top.
- Bake the enchiladas for 25-30 minutes, until the cheese has melted and the enchiladas are bubbly.
