Pulled Pork Enchiladas Verde

Pulled Pork Enchiladas Verde (Weeknight Easy, Smokehouse Flavor)

Exploring BBQ Staff
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Leftover pulled pork makes perfect green enchiladas. Salsa verde brings bright acid and gentle heat that cut through rich smoked pork. Add a little melty cheese, roll in warm tortillas, and finish with a short bake. This is weeknight simple and company worthy.
Why this works: Uses cooked pork you already have. Bright green sauce balances smoky meat. Hands-on time is short and the oven does the rest
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course: Leftovers
Ingredients Equipment Method Notes

Ingredients
  

For the enchiladas
  • 3 cups Pulled pork chopped if stringy
  • 10 - 12 Corn tortillas 6 inch size
  • 2 cups Shredded Oaxaca or Monterey Jack divided
  • 1 Small white onion finely diced
  • 1 cup Salsa verde for dipping tortillas
  • Neutral oil for softening tortillas
Quick Salsa Verde
  • Use 2 to 2½ cups total sauce. Store-bought works too
  • 1½ lb Tomatillos husked and rinsed
  • 1 - 2 Jalapeños stemmed
  • 2 cloves Garlic peeled
  • ½ cup Fresh cilantro lightly packed
  • ½ tsp Kosher salt plus more to taste
  • 1 to 2 Tbsp Fresh lime juice
Finishes
  • Mexican crema or sour cream
  • Queso fresco crumbled
  • Fresh cilantro leaves
  • Lime wedges

Equipment

  • 9 x 13 Baking Dish
  • Medium Skillet
  • Small Sauce Pan
  • Blender
  • Kitchen Tongs
  • Cutting board
  • Chef’s knife

Method
 

Make the salsa verde
  1. (If using jarred salsa verde, skip to step 2.)
  2. Add tomatillos, jalapeños, and garlic to a saucepan.
  3. Cover with water.
  4. Simmer 8 to 10 minutes until tomatillos turn olive green.
    Tomatillos boiling
  5. Drain well.
  6. Blend with cilantro, salt, and lime juice until smooth.
    Blending the Verde Sauce
  7. Adjust salt and lime.
Warm the pork
  1. Place pulled pork in a skillet over medium heat. Sprinkle in a few tablespoons of water or broth if dry.
  2. Warm until steaming. Taste for salt.
Soften the tortillas
  1. Heat a thin film of oil in a skillet over medium.
  2. Fry each tortilla 5 to 8 seconds per side until pliable.
  3. Blot on paper towels.
  4. This step keeps tortillas from cracking and prevents soggy bottoms.
Dip, fill, and roll
  1. Heat oven to 375°F.
  2. Spread ½ cup salsa verde over the bottom of the baking dish.
  3. Pour 1 cup salsa verde into a shallow bowl.
  4. Dip each tortilla lightly in the sauce.
  5. Add about ¼ cup warmed pork, 1 tablespoon onion, and a tbsp of cheese.
    Roll Your Own Tortillas
  6. Roll and place seam side down in the dish. Repeat until the dish is full.
Top and bake
  1. Spoon the remaining salsa verde evenly over the enchiladas.
    Verde Sauce
  2. Sprinkle on the rest of the shredded cheese.
    BBQ Enchiladas Covered in Cheese
  3. Bake 15 to 20 minutes until the cheese is melted and the sauce is bubbling at the edges.
  4. For browned spots, broil 1 to 2 minutes. Watch closely.
Finish and serve
  1. Rest 5 minutes.
  2. Top with crema, queso fresco, cilantro, and a squeeze of lime.
  3. Serve hot.

Notes

Quick Reference

  • Prep Time: 20 minutes
  • Cook Time: 15 to 20 minutes
  • Total Time: about 40 minutes
  • Serves: 4 to 6
  • Pairs Well With: Mexican rice, pinto beans, simple salad, Ranch Water

Description of the Finished Dish

You get warm corn tortillas filled with smoky pork and soft cheese. Bright tomatillo sauce wakes up each bite. Onion brings a little crunch. Crema and queso fresco cool the heat. It is rich, bright, and ready for seconds.

What to Look For

  • Tortillas that hold together without cracking
  • Sauce that is bubbling at the edges
  • Cheese melted and lightly browned on top
  • Pork that tastes hot and juicy, not dry

Pro Tips

  • If your pork is dry, moisten with a spoon of broth while warming.
  • Lightly frying tortillas is the best way to prevent tearing. A quick steam in the microwave works in a pinch.
  • Taste your salsa before baking. If it is very tart, add a pinch of sugar. If it is flat, add lime and salt.
  • For mild heat, remove seeds from the jalapeños. For more heat, add a serrano.

Variations

  • Skillet enchiladas: Tear tortillas into strips and sauté in a little oil. Add pork and salsa. Stir in cheese and cook until melted. Top with crema and cilantro.
  • Green chile style: Replace jalapeños with roasted Hatch or canned green chiles.
  • Creamy verde: Blend ¼ cup crema into the salsa before topping.
  • Chicken or turkey: Swap pulled pork for smoked chicken or leftover turkey.
  • Cheese only: Use more Oaxaca and add sautéed zucchini and corn for a vegetarian pan.

Make-Ahead, Storage, Reheat

  • Make-ahead: Pork and salsa can be prepared 2 to 3 days early and kept cold. Assemble just before baking.
  • Storage: Refrigerate cooked enchiladas up to 3 days.
  • Reheat: Bake covered at 350°F until hot, or microwave in short bursts. Add a spoon of salsa if they look dry.
  • Freeze: Assemble without baking and without the dairy toppings. Wrap well and freeze up to 2 months. Bake from thawed and finish with crema and cilantro.
 

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