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Pulled Pork Enchilada Casserole Recipe (Pork Carnitas)

This pulled pork enchilada casserole is one of those delicious leftover pork roast recipes. However this recipe can be made using any pre cooked meat, shredded chicken in particular would be fantastic. It takes a mere 15 minutes to assemble (if that), then just pop it into the oven.

Just fill the flower tortillas, roll and place in a baking pan with the seam side down. Add the red enchilada sauce, or green enchilada sauce, and bake until the cheese is melty, and the sauce is bubbling.

Serve with fresh toppings to take this over the top in both flavor and texture. Great for a weeknight meal that the whole family will enjoy. Using simple ingredients and little effort, you have a delicious homemade meal using leftover shredded pork.

What are Carnitas Enchilada?

Carnitas Enchiladas (Pulled Pork Enchiladas) are a delectable alternative way to eat enchiladas. Rolled Tortillas filled with leftover Pork Carnitas (Mexican Pulled Pork) or other pre-cooked meat such as a rotisserie chicken, adding corn and shredded cheese. Drenched in a rich and tangy enchilada sauce and a bit more cheese.

Pulled Pork Enchilada Casserole
Pulled Pork Enchilada Casserole

Slow Cooker Pork Roast

This recipe makes a quick and scrumptious mid-week meal when using leftover pork roast.  However, you can let your pork roast cook in the slow cooker during the day, come home and still make these in 30 minutes. Use the crochet pot to make fall-apart pork. It’s my favorite way to make pork butt.

Carnitas are a fabulous filling for enchiladas. These are easy to whip up and they are juicy with full flavor all on their own. Turn these into enchiladas carnitas and you have a winning recipe that your whole family is sure to love.

Another simple slow cooker dish that is bursting with citrus and garlic flavors is Crockpot Mojo Pork. It’s a breeze to whip up, so give this recipe a try too.

Adding the to the Shell
Adding the to the Shell

How to Make Pulled Pork Enchilada Casserole?

Pour a cup of the enchilada sauce in a prepared baking dish. Add the filling of corn or beans, shredded cheese, and leftover pork to the center of a flour tortilla. Roll the tortillas around the filling and place with the seam side down in the casserole dish in a row. Then you pour on the remaining enchilada sauce on top, add more cheese, and bake. Pro Tip. Cover with aluminum foil to keep the cheese from browning too much. Also, to keep the cheese from sticking to the foil, spray it with cooking oil before placing on top.

I like to have a single layer for even baking; however, some people like to add a second layer.

Thirty minutes later, you end up with enchiladas that are cheesy, rich, and perfect for piling high with your desired toppings. For instance, sour cream, shredded cabbage, diced tomatoes, or Pico de Gallo. It’s a great recipe to serve friends and family.

Quick and Easy Weeknight Meal
Quick and Easy Weeknight Meal

Restaurant Style Plating

Restaurants have this way of making everything look delicious with their plating tricks. Here is one idea on food plating that is so easy to do. Use the sour cream to drizzle over the enchiladas.

Make this fancy by mixing sour cream with a bit of milk to thin it out a bit. Add this to a small squeeze bottle and squeeze over the enchiladas with your desired toppings.

What Kind of Tortilla are used for Enchiladas?

Use the type of tortilla shell you enjoy. Corn tortillas are traditional for enchiladas; however, for this recipe I like using flour shells. I have used low-carb flour shells with great success too.  

Just get shells that are 6, 7, or 8-inches in diameter as they will fit in the baking pan the best. I try and get the 8-inch in diameter shells as it holds a bit more of the filling and still fits nicely in a 9 X 13 baking pan.

Packing the Tortilla Shells in the Pan
Packing the Tortilla Shells in the Pan

Make a Pork Shoulder Picnic Roast in a Slow Cooker

This recipe is great if you have pre-cooked leftover pork. However, making the pork in a slow cooker the day of works nicely too.

The hardest part of this recipe is making the meat and that is done for you in the slow cooker. Everything else takes just minutes to prepare.

Here is how I make my pork shoulder picnic roast.

Ingredients

  • 4 Pounds Pork Shoulder or Butt Roast Can be 3-5 pounds
  • 16 Ounces Salsa Verde 1 jar
  • 1 Small Jalapeno Finely chopped (optional)
  • Salt to taste
  • Pepper to taste

Instructions

Add the pork roast to a slow cooker. Season the pork with salt and pepper.

Pour Salsa Verde over the pork and add the jalapeno on top.

Cook on low for 8 hours or high for 4-5 hours.

Remove pork to a cake pan. I found this is the best way to shred the pork without losing the juices all over your counter. Once the pork is shredded, add back into the juice in the slow cooker.

Pouring the Enchilada Sauce
Pouring the Enchilada Sauce

Make this Pork Roast in the Oven

Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

Pork Roast Internal Temperature

Medium-rare temperature of pork is 145-150 degrees Fahrenheit. You can find out more using the new temperature guide. Well done is considered 160 degrees Fahrenheit and coking this pork roast slow creates a tender and juicy meat that is perfect to eat as is of use in a variety of recipes.

Pork Enchiladas Fresh Out of the Oven
Pork Enchiladas Fresh Out of the Oven

Freeze the Pork for Future Leftover Pork Recipes

The cooked pork makes a great freezer meal to create magic any day of the week.

Once the pork is prepared according to the recipe and cooled, add the meat and juices to a freezer container or large freezer bag. This can also be portioned into smaller sizes to feed just a few people.

Once the meat is in the container, freeze for up to 3-6 months. Make sure that the container is labeled with what is inside and the date.

Thaw in the refrigerator overnight – you can also thaw in the microwave on a low setting if needed. I prefer in the refrigerator overnight. Once thawed, it is ready to use in your favorite recipe.

Recipe Substitutions and Variations

Recipe substitutions and variations can add creativity and adaptability to your cooking. Here are some ideas for common ingredients in Mexican recipes, like enchiladas:

Recipe Substitutions:

  1. Tortillas:
    • Substitute flour tortillas with corn tortillas or vice versa, depending on your preference or dietary needs.
  2. Protein:
    • Swap rotisserie chicken for beef, pork, shrimp, or beans for a vegetarian option. This recipe is a great way to use leftover meat.
    • Use ground turkey instead of ground beef for a lighter alternative.
  3. Cheese:
    • Experiment with different cheeses like queso fresco, cotija, or pepper jack for unique flavors.
    • Opt for a dairy-free cheese substitute for a vegan version.
  4. Sauce:
    • Make a green enchilada sauce using tomatillos and green chilies instead of the traditional red sauce.
    • Combine different chili peppers to adjust the heat level.
  5. Vegetables:
    • Mix and match vegetables in the filling, such as bell peppers, zucchini, or spinach.
    • Add roasted sweet potatoes for a sweet and savory twist.
  6. Toppings:
    • Instead of traditional lettuce, use shredded cabbage for a crunchy topping.
    • Experiment with different herbs like cilantro or parsley.
Fresh Enchilada Toppings
Fresh Enchilada Toppings

Recipe Variations:

  1. Enchilada Casserole:
    • Layer the ingredients like a lasagna for an enchilada casserole. It’s easier to serve and can be a time-saver.
  2. Mole Enchiladas:
    • Use mole sauce for a rich, complex flavor. Mole pairs well with chicken or beef.
  3. Breakfast Enchiladas:
    • Fill tortillas with scrambled eggs, cheese, and breakfast sausage or bacon. Top with a breakfast salsa.
  4. Seafood Enchiladas:
    • Fill tortillas with shrimp, crab, or fish, and top with a creamy cilantro lime sauce.
  5. Vegetarian Enchiladas:
    • Load enchiladas with black beans, corn, sautéed vegetables, and your favorite cheese.
  6. Spicy Enchiladas:
    • Add diced jalapeños or chipotle peppers to the filling for an extra kick of heat.
  7. Grilled Enchiladas:
    • Grill the tortillas briefly before filling to add a smoky flavor to the dish.
  8. Sweet Potato and Black Bean Enchiladas:
    • Create a filling with roasted sweet potatoes, black beans, and your favorite spices.

Feel free to mix and match these ideas based on your preferences and dietary restrictions. Cooking is all about experimenting and finding what works best for you.

You can Freeze This Pulled Pork Enchilada Casserole

This recipe makes 10 tortilla shells, which will fill a full-size casserole dish. If you have leftovers or want to make this in smaller batches as a freezer meal for future quick weeknight dinners, just freeze this unbaked.

Add all the fillings, sauce, and cheese wrap well in plastic wrap, then foil. Make sure to label and freeze for up to 4 months.

I suggest that if you plan on freezing this, use a container that can go from the freezer to the refrigerator to the oven safely. Therefore, I often use a foil pan for freezing as I know it will not shatter like a glass pan can.  When you are ready to bake, remove from the freezer, thaw, and bake.

What Pairs Well With Leftover Pulled Pork Enchiladas?

If you like this type of recipe, you may enjoy the Taco Skillet Bake it is another easy and delicious recipe.

Make these corn fritters year round as a delicious snack or fun side dish.

Top this casserole off with a fruit salad that comes together in minutes.

I often look through the recipes at All Free Copycats. There are so many recipe ideas to choose from. If you would like even more ethnic recipes, you might find just the right one in their blog post about 22 Copycat Mexican Restaurant Recipes.

Pulled Pork Enchilada Casserole
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Pulled Pork Enchilada Casserole Recipe (Pork Carnitas)

This pulled pork enchilada casserole is one of those delicious leftover pork roast recipes. Just fill the tortilla shells, roll, add the sauce, and bake until the cheese is melty, and the sauce is bubbling. Add some fresh toppings to take this over the top in both flavor and texture.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, lunch, Main Course
Cuisine: American, Mexican
Keyword: Casserole, easy recipe, leftover pork recipe
Servings: 10 Servings
Calories: 443kcal

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Ingredients

  • 10 Large Tortillas Flour or Corn 8-inches
  • 3 Cups Pork Diced Cooked
  • 1 ½ Cups Cheese Shredded Mexican Cheese Blend or any good melting cheese
  • 1 ½ Cups Corn 1 can 15 ounces corn or Frozen corn thawed
  • 19 Ounces Enchilada Sauce
  • ½ Cup Cheese Shredded Mexican Cheese Blend
  • 2 Cups Cabbage Shredded
  • ½ Cup Cilantro
  • 1 Cup Tomatoes Diced
  • ½ Cup Sour Cream
  • 3 Tablespoons Milk Optional – used to thin the sour cream if drizzling on top.

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • Spread ½ cup enchilada sauce on the bottom of a 9 X 13 baking pan.
    19 Ounces Enchilada Sauce
  • In a mixing bowl, add the diced pork, cheese, and corn mixing to combine.
    3 Cups Pork, 1 ½ Cups Cheese, 1 ½ Cups Corn, ½ Cup Cheese
  • Divide the pork filling between the 10 tortilla shells. You can use a corn shell or flour shell 8-inches in diameter. Adding about 1/3 to ½ cup to the middle of the shell and roll it up tightly. Place in the baking dish with the seam-side down.
    10 Large Tortillas
  • Pour remaining Enchilada Sauce over the tortillas and sprinkle on the rest of the shredded cheese.
  • Bake uncovered in the oven for 25 minutes.
  • Make this fancy by mixing sour cream with a bit of milk to thin it out a bit. Add this to a small squeeze bottle and squeeze over the enchiladas with your desired toppings.
    2 Cups Cabbage, ½ Cup Cilantro, 1 Cup Tomatoes, ½ Cup Sour Cream, 3 Tablespoons Milk
  • Serve 1 or 2 enchiladas per person. Top with your desired toppings such as shredded cabbage, diced tomatoes, cilantro, and sour cream or Pico de Gallo if desired. Enjoy!

Your Own Private Notes

Notes

Make a Pork Shoulder Picnic Roast in a Slow Cooker

This recipe is great if you have pre-cooked leftover pork. However, making the pork in a slow cooker the day of works nicely too.
The hardest part of this recipe is making the meat and that is done for you in the slow cooker. Everything else takes just minutes to prepare.
Here is how I make my pork shoulder picnic roast.
  • 4 Pounds Pork Shoulder or Butt Roast Can be 3-5 pounds
  • 16 Ounces Salsa Verde 1 jar
  • 1 Small Jalapeno Finely chopped (optional)
  • Salt to taste
  • Pepper to taste
Add the pork roast to a slow cooker. Season the pork with salt and pepper.
Pour Salsa Verde over the pork and add the jalapeno on top.
Cook on low for 8 hours or high for 4-5 hours.
Remove pork to a cake pan. I found this is the best way to shred the pork without losing the juices all over your counter. Once the pork is shredded, add back into the juice in the slow cooker.

Make this Pork Roast in the Oven

Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

You can Freeze This Pulled Pork Enchilada Casserole

This recipe makes 10 tortilla shells, which will fill a full-size casserole dish. If you have leftovers or want to make this in smaller batches as a freezer meal for future quick weeknight dinners, just freeze this unbaked.
Add all the fillings, sauce, and cheese wrap well in plastic wrap, then foil. Make sure to label and freeze for up to 4 months.
I suggest that if you plan on freezing this, use a container that can go from the freezer to the refrigerator to the oven safely. Therefore, I often use a foil pan for freezing as I know it will not shatter like a glass pan can. When you are ready to bake, remove from the freezer, thaw, and bake.

Nutrition

Calories: 443kcal | Carbohydrates: 27g | Protein: 22g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 81mg | Sodium: 868mg | Potassium: 408mg | Fiber: 3g | Sugar: 7g | Vitamin A: 922IU | Vitamin C: 10mg | Calcium: 231mg | Iron: 2mg

Enchilada Topping Ideas

Enhance your enchiladas with delicious toppings that add extra flavor and texture. Here are some creative enchilada topping ideas:

  1. Cheese: Top your enchiladas with a generous amount of shredded cheese, such as cheddar, Monterey Jack, or a Mexican blend. Let it melt and get bubbly in the oven.
  2. Sour Cream: A dollop of cool and tangy sour cream complements the spiciness of the enchiladas.
  3. Guacamole: Creamy guacamole adds richness and a fresh, avocado flavor.
  4. Salsa: Spoon some salsa, whether it’s mild, medium, or hot, over the top for an extra burst of flavor.
  5. Pico de Gallo: This fresh salsa made with diced tomatoes, onions, cilantro, and jalapeños provides a vibrant and chunky topping.
  6. Avocado Slices: Add slices of ripe avocado for a buttery and creamy contrast.
  7. Cilantro: Chopped fresh cilantro adds a burst of citrusy, herbaceous flavor.
  8. Diced Tomatoes: Sprinkle diced tomatoes for a juicy and refreshing element.
  9. Green Onions: Finely chopped green onions provide a mild onion flavor and a pop of color.
  10. Lime Wedges: Serve with lime wedges on the side for a squeeze of fresh citrus.
  11. Jalapeños: Sliced jalapeños or pickled jalapeño rings can add heat and a bit of crunch.
  12. Radishes: Thinly sliced radishes bring a peppery crunch to your enchiladas.
  13. Cotija Cheese: Crumbled cotija cheese is a salty and crumbly topping that adds a unique flavor.
  14. Cilantro-Lime Crema: Mix sour cream with lime juice and chopped cilantro for a flavorful crema.
  15. Hot Sauce: Offer a selection of hot sauces for those who enjoy an extra kick.
  16. Shredded Cabbage. It adds a crisp and fresh texture, as well as a mild, slightly sweet flavor. The cabbage’s crunchiness contrasts well with the softness of the enchiladas, providing a delightful variation in each bite.

Feel free to combine several of these toppings to create a personalized and flavorful ensemble for your enchiladas.

Other cooking tips and new recipes for you to explore.

What to Serve with Enchiladas

Enchiladas pair well with a variety of side dishes that complement their flavors. Here are some popular options for a well-rounded delicious meal.

  1. Mexican Rice: A classic choice, Mexican rice seasoned with tomatoes, onions, and spices makes a perfect side.
  2. Refried Beans: Whether homemade or canned, refried beans provide a delicious and comforting accompaniment.
  3. Guacamole: The creamy texture and rich flavor of guacamole can balance the spiciness of enchiladas.
  4. Salsa: A fresh salsa with tomatoes, onions, cilantro, and lime juice adds a refreshing element to the meal.
  5. Sour Cream: Cool and tangy, sour cream can help mellow out the heat of the enchiladas.
  6. Mexican Street Corn (Elote): Grilled corn on the cob topped with mayo, cotija cheese, chili powder, and lime juice is a flavorful and satisfying side.
  7. Pico de Gallo: This fresh salsa made with diced tomatoes, onions, cilantro, and jalapeños provides a zesty kick.
  8. Cilantro Lime Rice: Infuse white or brown rice with cilantro and lime for a fragrant and citrusy side.
  9. Black Bean Salad: A light and refreshing black bean salad with corn, red onions, and a lime vinaigrette can be a tasty addition.
  10. Tortilla Chips: Serve with crispy tortilla chips for added crunch and texture.
  11. Spanish Rice: It is a fantastic side dish that pairs well with enchiladas, adding even more depth and variety to your meal. The flavorful and seasoned rice complements the spices in the enchiladas and enhances the overall dining experience.

Feel free to mix and match these sides based on your preferences and the type of enchiladas you’re serving.

AboutVictoria

You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.

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