Skip to main content

Pulled Pork Enchiladas

Winter is a time for delicious, warm food. Comfort food- the classics. The stuff that promises to satisfy. For me, pulled pork will always and forever be my favorite slow-cooked meat. I like to make a batch and freeze it into portions to use later for BBQ pulled pork sandwiches, or shwarmas, or enchiladas.

Who can resist an enchilada? Mildly spicy, cheese-tastic and flour tortillas? Yum. Swap out the usual chicken for the lusciousness of melt in the mouth pulled pork and you have a meal for a king. It tastes like it took hours to make (hello, slow-cooked pulled pork!) but it really only takes 30 minutes from start to finish. If you occasionally make use of both your slow-cooker and freezer, you can have delicious and varied meals all winter long. 

If you want this to go over the top, serve with guac and sour cream. Maybe even a little salsa. Enjoy


1 bunch scallions, sliced

6 six-inch flour tortillas

2 tablespoons taco seasoning

pinch cayenne

8 ounce can tomato sauce

2 teaspoons flour

1 tablespoon apple cider vinegar

1/2 pounds pulled pork (cooked)

2 ounces cheddar, shredded

salt and pepper, to taste

olive oil


Preheat the oven to 450 degrees F. Stack the tortillas and wrap in foil; place them in the oven on a rack to warm as the oven warms. 

To make the enchilada sauce: In a medium bowl, stir together 1 tablespoon taco seasoning, a pinch of cayenne, 2 teaspoons flour, 1/2 cup water, 8 ounces of tomato sauce, 1 tablespoon apple cider vinegar, 1 tablespoon olive oil, half the scallions, and salt and pepper to taste.

In another bowl, mix together the pork, 1 tablespoon taco seasoning and salt and pepper to taste. 

To assemble: Spread 1/2 cup of the enchilada sauce over the bottom of a cast iron skillet. Remove the tortillas from the oven. Divide the pulled pork evenly among each tortilla. Roll the tortillas up and place them in the skillet seam side down. Pour the remaining sauce over the enchiladas. Top with cheese.

Bake in the oven for 10 minutes, until bubbling and golden brown. Top with remaining scallions. Enjoy!


Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al