Did someone say BBQ Mexican fusion? These pulled pork enchiladas add a rich, smoky spin on classic cheesy enchiladas. Tender BBQ pulled pork is mixed with veggies and cheese, wrapped in a tortilla, slathered with BBQ enchilada sauce, and generously topped with melty, gooey monterrey cheese. The BBQ flavor adds a hickory smokiness that works so well with the enchiladas!
Start by either making the bbq pulled porkor using leftovers.
3 cups bbq pulled pork
Preheat your oven to 350 degrees Fahrenheit. Heat the oil in a medium-sized frying pan over medium-high heat. Add the onion and red pepper and cook for 3-4 minutes, until they soften.
1 tablespoon olive oil, ½ medium onion, 1 medium red pepper
In a medium-sized bowl, mix the enchilada sauce with the bbq sauce
2 cup enchilada sauce, ½ cup bbq sauce
Add the pulled pork, sauteed veggies, corn, and ½ cup of cheese to a large bowl. Pour ½ cup of enchilada sauce over top and mix well.
1 cup frozen corn
Spread ½ cup of the enchilada sauce in the bottom of a 9×11-inch baking dish. Divide the enchilada filling between 8 tortillas – use ½ cup per tortilla. Roll the tortillas up tightly and place them seam-side down in the baking dish.
2 cups grated monterrey jack cheese, 8 6-inch flour tortillas
Pour the remaining enchilada sauce over the top and spread it to the edges. Sprinkle the cheese over the top.
Bake the enchiladas for 25-30 minutes, until the cheese has melted and the enchiladas are bubbly.