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    You are in: Home / Recipes / Pulled Pork Enchiladas Recipe
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    Pulled Pork Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs

    1 hrs

    7 hrs

    SusieQusie's Note:

    Enchiladas without cheese? Is that legal? I found this recipe on the back of an envelope which was placed inside a used cookbook that I purchased. I haven't tried it yet but I'm sure that it's safer here than in the previous location. I'm thinking that the braising liquid would also make an excellent starter for a spicy soup or stew of some sort. So this could be two recipes for the price of one.*Update* 3/28/2007 - I made this today and it was wonderful! I made some changes along the way that are reflected in the recipe and directions.

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    Serves: 6-8


    enchila ...

    Units: US | Metric

    • 3 -4 lbs country-style pork ribs or 3 -4 lbs pork shoulder
    • 8 cups chicken stock or 8 cups canned chicken broth
    • water
    • 2 heads garlic, outer skin removed, cut in half
    • 2 tablespoons chili powder (New Mexico preferred)
    • 2 tablespoons dried chipotle powder
    • 1 tablespoon black pepper
    • 2 tablespoons salt (for our taste this was *WAY* too much)
    • 8 -10 large flour tortillas (I filled 8 and had about 1 pound of meat leftover)
    • 2 (10 ounce) cans red enchilada sauce (I used the braising liquid thickened with cornstarch)



    1. 1
      Place the pork in a deep, heavy stockpot or crockpot. (I used a crockpot).
    2. 2
      Add the chicken stock and enough water to completely cover it.
    3. 3
      Drop in the garlic and stir in the chili powders, black pepper and salt.
    4. 4
      Cover the pot and bring the mixture to a low simmer over medium heat.
    5. 5
      Let the pork braise in the liquid for at least 6 hours and up to 8 hours.
    6. 6
      Remove the pork from the braising liquid.
    7. 7
      Using your hands or 2 forks, pull the meat into strands and place in a bowl.
    8. 8
      Skim garlic cloves from pot and squish them up with the meat.
    9. 9
      *Note* I changed direction right here - instead of the enchilada sauce, I dipped out about 3 cups of braising liquid & put in a saucepan. I whisked in 3 tablespoons of cornstarch & let it cook till thick.
    10. 10
      Stir about 1 cup of enchilada sauce into the pork.
    11. 11
      Heat the oven to 400F°.
    12. 12
      Spoon a few tablespoons of enchilada sauce in the bottom of a 9 x 13 baking dish. Spread the sauce so that it coats the bottom of the entire dish.
    13. 13
      Spoon some of the pork onto the middle of a tortilla, roll it up, tucking in the sides as you roll, and place seam side down in the baking dish.
    14. 14
      Continue to fill the remaining tortillas and place them in the baking dish.
    15. 15
      Pour more enchilada sauce on top of the tortillas so that they are covered.
    16. 16
      Cover and bake for 20 minutes or until heated through.
    17. 17
      To serve, place a rolled enchilada on a serving plate and spoon some more sauce over the top.
    18. 18
      Garnish with cilantro, chopped green onions, crumbled cheese & sour cream.

    Ratings & Reviews:

    • on November 26, 2013


      Very good, thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 05, 2011


      I made this using pulled pork from another recipe. I made a pan of 6 enchiladas. I added mexican cheese blend after I took the foil off and baked an additional 10 minutes to melt the cheese. Very enjoyable! Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 06, 2007


      I made these for my mother to take to a party yesterday and from what I heard they were a hit. People from the party actually called to complement me on this bad boys! Needless to say I will make again!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pulled Pork Enchiladas

    Serving Size: 1 (619 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1104.3
    Calories from Fat 390
    Total Fat 43.3 g
    Saturated Fat 9.4 g
    Cholesterol 177.7 mg
    Sodium 4803.3 mg
    Total Carbohydrate 107.2 g
    Dietary Fiber 8.8 g
    Sugars 14.8 g
    Protein 68.2 g

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