Take-out Tuesday, Easy Cheesy Corn & Pulled Pork Enchiladas

We have BBQ pork about every 2 weeks,

everyone loves it and HHjr. likes to put a pork butt on the grill

on the weekends, and let it cook low and slow all day

It’s nice to have leftovers to make BBQ sandwiches with

on busy weeknights when everyone is going in different directions

After having it for 2 meals, there was still quite a bit left

so I wrapped it and froze it for a future dinner

I was in charge of dinner on Sunday because HHjr had a busy day

full of activities with his boys

I remembered the pulled pork* I had stashed in the freezer

and decided to make enchiladas

*you can also purchase ready made pulled pork~

look for it near the ham at your grocery store

This simple recipe checks all my favorite boxes,

It is easy to make ✓

It can be made ahead of time ✓

It’s delicious ✓

Lay out tortillas and put 1-2 Tablespoons of sauce down the center

Spray or grease a shallow casserole dish

and pour the remaining enchilada sauce

from the 1st can in the bottom of the dish

Sprinkle onion* and corn on sauce

*you don’t even have to cook the onion first,

it will cook as the enchiladas bake, saving a step

Mound pulled or chopped cooked pork on top of vegetables

Top with 1/2 of the grated cheddar**

**grating your own cheese is always best because it melts better

than packaged shredded cheese,

but I have found that the Kraft Creamy Melt shredded cheeses

do very well and this saves another step and device to wash

Roll up tortillas and place in prepared dish,

squeezing them together so they fit tightly

Pour remaining can of sauce slowly over enchilada rolls

and use the back of a spoon to spread the sauce

and cover tortillas completely

Top with remaining cheese

At this point dish can be covered and put in the refrigerator

for up to 24 hour for baking later if desired

Bake covered for 30 minutes,

then uncover and bake an additional 10-20 minutes

until dish is hot and bubbling

I like to serve this with torn Romaine lettuce~

it is so good to eat with the soft and saucy enchiladas

AND

Have you tried the Pillsbury Cornbread Swirls~

they were perfect with the pork enchiladas

you can cook them in the Air Fryer and they are so good!

I topped the warm swirls with a pat of butter 😋

Pulled Pork & Corn Enchiladas

These enchiladas are sweet tangy and delicious, full of yummy pulled pork, corn, onions and cheese is a great way to use up leftover pulled pork or you can buy ready made pulled pork.
Prep Time 15 mins
Cook Time 45 mins
Course Main Course
Cuisine Tex-Mex
Servings 3

Ingredients
  

  • 3 cups cooked pulled pork
  • 2 cans 10 oz, red enchilada sauce mild or medium
  • 1 can 15 oz, corn, drained or 2 cups fresh or frozen corn kernels
  • 1/2 sweet, white or yellow onion, chopped
  • 4 oz. grated cheddar cheese
  • 6 large flour tortillas

Instructions
 

  • Lay tortillas out on paper towels or a cutting board
  • Spoon 1-2 Tbsp of sauce down center of each tortilla
  • Top sauce with onions and corn
  • Top onions and corn with pulled pork and sprinkle with half of the cheeese
  • Put the remaining can of sauce into a sprayed shallow 1 1/2 quart casserole dish
  • Roll tortillas from one side to the other to enclose filling and put them seam side down in dish, squeezing filled tortillas together so they fit tightly in dish
  • Pour second can of enchilada sauce slowly over all, and use the back of a spoon to spread sauce and cover all the tortillas
  • Top with remaining cheese
  • Cover dish and refrigerate for up to 24 hours at this point if desired before baking
  • Bake covered for 30 minutes, then uncover and continue to bake for 10-20 more minutes until hot and bubbling
Keyword BBQ chicken, pasta, do ahead, easy meal, one dish, easy enchiladas, enchiladas, pork and corn enchiladas, pulled pork

Enjoy!

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 Sundays on Silverado/  Love Your Creativity 

 What’s for Dinner/ Between Naps on the Porch 

All About Home/ Common GroundFollow the Yellow Brick Home

  Oh My Heartsie Girl / Turn About Tuesday / Our Tiny Nest

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 Full Plate Thursday/ Creatively Crafty/ Thursday Favorite Things   

Happiness is Homemade

Comments
31 Responses to “Take-out Tuesday, Easy Cheesy Corn & Pulled Pork Enchiladas”
  1. BERNADETTE says:

    GM Jena, I have never made enchiladas but your recipe, with all it accessible short cuts, has inspired me and I never knew about those Pillsbury muffins. I will be on the lookout for them.

  2. Rita C. says:

    Looks wonderful! We use the JD BBQ and it’s amazingly good. Last week our Kroger was out, so we bought the store’s brand. BIG mistake. We each took one bite amd threw the entire thing out. Not even a bottle JD’s sauce could make it right (I tried). And yes, I use the Pillsbury cornbread and they’re awesome too. But nothing beats a homemade recipe. I love how you always use handy ingredients to make yours. Happ Tuesday, Jenna!

  3. Those look good. I think Rick would really like this dish. On another note, I sent you an email with screen grabs from Daily Beast with ads that featured your coasters! Don’t know if you’ve seen it or if it goes to a different email address than the one you look at most so wanted to alert you!

    • Thanks Jeanie, so easy and so good! As for the coasters, the ads probably popped up because your computer knows you have visited my Society 6 site, but none the less I am very flattered!

  4. That bbq pork looks sensational. I have never made or had enchiladas…definitely add this to my to do list.

    • Wow Angie, how ironic that I have made something you haven’t heard of, as many of the dishes you share I haven’t heard of! It goes to show how people eat so differently in different parts of our world. It’s fun to learn from each other!

  5. Kitty says:

    I have some leftover pulled pork in the freezer right now, Jenna, and can make this. I haven’t tried that Kraft melt cheese yet. You’re always finding great new food items.

  6. Enchiladas always bring a smile to the faces!

  7. As always, your recipes and dishes are amazing and appetizing. I know my hubby would like this one. Thanks for sharing and stay warm and cozy on this rainy Tuesday!

  8. Nancy says:

    Those cornbread biscuit rolls are our favorite! And now enchiladas with pulled pork is going to be too!
    I have a pork shoulder in the freezer and I may be making pulled pork very soon. Pork Enchiladas will definitely be made with our leftovers.
    Thank you for another fabulous quick and delicious idea!
    Enjoy your day Jenna!

  9. Kari says:

    YUMMY Jenna…don’t know how you do it but you come up with wonderful recipes and inspire me to get in the kitchen more. These pork enchiladas are going inmy rotation. Have a great day my friend.

  10. lghiggins says:

    So delicious! I love Mexican, New Mexican, and TexMex and the recipes don’t have to even fit one of those labels!

  11. Shannon@Belle Bleu Interiors says:

    Jenna, my family loves enchilada, and I can’t wait to try your recipe. These look and sound amazing. I make pulled pork often in my slow cooker. This would be a good use for the leftovers. Thanks for sharing! Happy Tuesday!

  12. A great idea for pulled pork, thanks!

  13. Mary says:

    Yum Jenna! We always have pulled pork in the freezer. It’s almost time for my hubby to smoke another butt. 🙂

  14. Yummy, I am so jealous HHjr loves to grill. Pork butt is so good for all different things. I always cook mine in the slow cooker. Thanks for introducing me to the cornbreads swirls.

    • Thanks Linda, yes I am spoiled having a great grilling chef, but I’m sure your slow cooker pork butt is delicious too! I love the cornbread swirls, great flavor and not as heavy as cornbread.

  15. Tammy says:

    Ooh these look terrific! Such a comforting dish and easy to throw together for weeknights too. I love enchiladas…my mouth is watering1

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