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Leftover Pulled Pork Enchiladas with Green Chile Sour Cream Sauce

Stuffed with cheese and peppers and topped with a green chile sour cream sauce, these leftover Pulled Pork Enchiladas are a perfect and easy way to make delicious use of your leftover BBQ and smoked meat!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 10 enchiladas
Author: Lisa Brown


For the Enchiladas

  • 10 Corn tortillas give or take a few
  • 2 cups leftover pulled pork (or whatever you choose)
  • ½ cup sliced onions
  • ¼ cup sliced jalapeno
  • ¼ cup roasted green chiles
  • 8 ounces shredded pepper jack cheese

For the Sauce

  • 1 cup sour cream
  • 1 cup chicken stock
  • 1 tsp cumin
  • 2 tbsp green chiles, pureed
  • ¼ tsp chipotle chili pepper
  • ½ tsp salt
  • Cornstarch, if needed, for thickening.
  • Pico de gallo, avocado, salsa, for topper if desired


For the enchiladas

  • Over medium heat in a large saute pan, heat pulled pork until warm and pieces are shredding off. Add onions, peppers, and chiles and saute until soft- About 5-7 minutes.
  • Heat corn tortillas in the microwave a couple at a time, for about 15 seconds. Place about 2 tablespoons of filling onto a corn tortillas, add shredded cheese, and roll tightly. Place rolled enchilada in a roasting pan (the one I used was about 11X7 but 13x9 works too). Make sure you place the "seam" of the enchilada down so it doesn't unroll.
    Repeat until all stuffing is used. Heat tortillas a few at a time. so they are hot. If you heat them all at once, they will cool before you get to them.

For the Sauce

  • Over medium heat, mix sour cream, chicken stock, pureed green chile, cumin, chipotle chili pepper, salt, and pepper in a saute pan.
  • Mix well and bring to a slow boil/simmer. Let bubble for about 3-5 minutes so it will thicken. If it doesn't thicken to your liking, add a small mixture of cornstarch sludge (about a tablespoon of cornstarch dissolved in a tiny bit of water).
    Make sure to taste the sauce as you go so you can make adjustments if you need!
  • Pour sauce over rolled enchiladas. Top with plenty of shredded cheese.
  • Bake at 350 for 15-20 minutes.
  • Remove from the oven, and serve. Be careful of the molten hot cheese!
  • Top with pico de gallo, salsa, avocado, guacamole, more sour cream... whatever you like!