Planned Leftovers: Pulled Pork Enchiladas

Author Texas Homesteader



  • 3 cups leftover pork roast shredded
  • 1 cup leftover pintos or black beans drained
  • 1 cup whole-kernel corn drained
  • 1 cup leftover cooked onions chopped
  • 1/2 cup leftover cooked bell pepper chopped
  • 2.5 cups shredded cheese I used Jalapeno Muenster
  • 12 white-corn tortillas
  • 3 cups Enchilada Sauce I made a 'gravy' from 3 cups ranch-style bean juice, 2 T bacon grease & 2T flour



  1. Preheat oven to 350F
  2. Heat shredded pork without turning on high heat until bottom is nicely browned - about 3 minutes.
  3. Add the corn, beans, onions, bell pepper, ½ cup enchilada sauce and ½ cup cheese to meat and mix to combine.
  4. Spread a thin layer of reserved Enchilada Sauce on the bottom of each baking dish.
  5. Place 1/3 cup of filling into a corn tortilla and roll up and place in the baking dish seam-side down.
  6. Pour remaining Enchilada Sauce over middle of enchiladas, leaving ends uncovered.
  7. Bake for 10 minutes.
  8. Remove from oven and sprinkle remaining cheese on top. Then bake for a further 10 minutes until the cheese is melted.