Someday I’ll figure out a way to photograph enchiladas so that they look like less of a gooey mess and more like the cheesy, flavorful deliciousness they are. Today was clearly not that day.

Anyhoo – we’ve discussed how to make a lot of generic pulled pork to put into a million and one dishes (including this BBQ pork and pineapple pizza), so now we’re going to talk about how to make AMAZING pulled pork enchiladas.

Clearly, you gotta start with the generic pulled pork recipe. Then you get to bond with some of the messiest prep I’ve dealt with in ages. Finally, you eat these stunningly tasty enchiladas and fall into a food coma.


The sooner we get to cooking, the sooner you can get to eating. Let’s go!

BBQ Pork Enchiladas
Prep time
Cook time
Total time
Recipe type: Enchiladas
Cuisine: Faux Mexican
Serves: 4-6
  • - Two cups pulled pork
  • - 2½ cups salsa verde
  • - 1½ cups sour cream
  • - 10 medium tortillas
  • - 2 cups shredded Monterey Jack Cheese
  • - Plastic gloves (optional)
  1. - Preheat oven to 325 degrees Fahrenheit.
  2. - Mix ½ cup of the salsa verde into the pulled pork.
  3. - In a separate bowl, mix together the remaining salsa verde and 1 cup of the sour cream.
  4. - Carefully wrap the tortillas up in a lightly damp paper towel and microwave for about 40 seconds or until nicely warm.
  5. - Spread ½ cup of the salsa/sour cream mixture evenly across the bottom of a 9" x 13" casserole dish.
  6. - This is when you'll want to don the gloves if you have them.
  7. - Take a single tortillas and carefully dip it into the remaining salsa/sour cream combo. .Make sure to coat both sides fully and evenly. (See why I said this was messy?!)
  8. - Now fill the tortilla down the middle with pulled pork and a sprinkling of cheese.
  9. - Roll it up and place it seam side down in the pan.
  10. - Repeat until you run out of tortillas.
  11. - Pour remaining salsa/sour cream sauce over the top and sprinkle with the remaining cheese.
  12. - Bake for 30 minutes and serve with remaining sour cream.
  13. - Enjoy!

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Founder at Wendt Creative
Cat loves to eat tasty homemade things, yet isn’t terribly fond of the process of making them. She prefers recipes that take shortcuts when possible – without compromising flavor. Her dog, Cheeto, likes stealing her creations from the dining room table.

She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.

She is also allergic to felines.
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