Smoked pulled pork enchiladas coated in chili sauce and wrapped in baked corn tortillas. This easy recipe is the best way to use your leftover pulled pork.
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Tired of pulled pork sandwiches? Smoked pulled pork enchiladas are another way to use up leftover pulled pork. The meat is packed with flavor thanks to the enchilada sauce, and the gooey, melted cheese will make this recipe a guaranteed family favorite.
While most enchilada recipes call for you to make the dish in your oven, you can whip out your smoker and make this tasty recipe outside.
The beauty of this enchilada recipe is that you can customize it to your heart’s content. Add extra vegetables to your filling, or top with your favorite toppings like red onions and sour cream.
Smoked Pulled Pork Enchiladas
This Tex-Mex spin on a classic is a great way to use up leftover pulled pork and feed a crowd!
Servings 4
Ingredients
- 3 cups leftover smoked pulled pork
- 3 ½ cups red chili sauce homemade or store-bought
- 1 tbsp olive oil
- ½ onion diced
- 1 red pepper chopped
- 2 cups shredded cheese
- 12 corn tortillas
Instructions
- Preheat your smoker to 300°F (150°C)
- In a skillet over medium heat, warm the red chile sauce
- In a fresh skillet, heat the oil over medium-low heat. Add the onion and pepper and let them sauté for 2-3 minutes. Add the pulled pork then toss with half of the sauce. Add the shredded cheese and toss to combine.
- Dip each tortilla in the sauce to soften
- Spread a ladle of sauce on the bottom of a casserole dish
- Top each tortilla with the pulled pork mixture, then roll into cylinders. Place the enchiladas in the prepared baking dish. Top with any remaining shredded cheese and sauce.
- Put the baking dish in the smoker. Close the lid and cook for about 30 minutes, until the cheese is melted.
