Super Bowl Leftovers III – Pulled Pork Enchiladas

20150208_185737I smoked about 15 lbs of pork shoulder for the Super Bowl and froze some of the leftovers, This week I pulled some out to make some enchiladas and these might be my favorite. The chicken enchiladas we make are good but these were really good! 20150208_180043For the filling I used some of the pork, black beans, corn, onions and hot diced green chilies. Toss all of this in a pan and cook for about 7 minutes.20150208_180445I did not need to add any seasonings since the pork was already seasoned from the smoking. Once this is done cooking put in a large bowl and cool for a bit. Add some shredded cheese and sour cream and mix well.20150208_181527Grab a corn tortilla, add about 2 tablespoons of the filling. Roll up tight and place in a large baking dish. Be sure to add some enchilada sauce to the baking dish before adding the rolled enchiladas. This just makes them better. 20150208_182318Once you get them all rolled up and in the pan, top with the remaining enchilada sauce. I decided to use green sauce for these, thinking it would pair better with the pork.20150208_182445Top with shredded cheese and bake in a preheated 350 degree oven for about 30 minutes. Remove and let rest about 10 minutes before serving.20150208_185549Mmmmmm those look good. Time to dish up and top with fixings of your choice. I like to use sour cream and some chimichurri sauce ( my friends that traveled to Irapuato, Mexico will know what I am talking about). Cheers!


  • pulled pork
  • black beans
  • corn
  • green chilies
  • green enchilada sauce
  • medium onion, diced
  • corn tortillas
  • shredded cheese
  • sour cream


Add pork, black beans, corn, chilies and diced onion to a large skillet. Cook for about 7 minutes. Pour into a large mixing bowl and let it cool for a bit. Add some shredded cheese and sour cream to the mixture and blend well.

Pour some of the enchilada sauce into the bottom of a large baking dish. Top a tortilla with about 2 tablespoons of the mixture, roll up tight and place in baking dish. When done rolling and all the tortillas are in the baking dish, top with the remainder of the enchilada sauce and shredded cheese. Bake at 350 degrees for about 30 minutes, until cheese is melted.

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