Pulled Pork Enchiladas
The pulled pork in these enchiladas makes the dish. We made two spicy pork tenderloins the night before and planned the leftover for these enchiladas. The pork tenderloin’s we like to use are smaller, thin, and all natural. Don’t purchase the ones that are pre-seasoned or flavored as they have so much injected water and artificial flavoring. If you have a Costco near you, they have decent pork tenderloin sold in a package of two, or check with your local butcher.
You can make this recipe all in one evening, just allow time for the pork to cool enough to pull. If you’re looking for a vegetarian dish, substitute the pork with an assortment of pinto and black beans.
- 2 cups pulled pork (recipe for the pork below)
- 5-6 Whole Grain Ivory Teff Gluten Free Wraps (LaTortilla Factory) (or your favorite GF Tortilla)
- 1 Tbsp Olive Oil
- 1/2 cup chopped onion
- 1/4 cup chopped green pepper
- 1 hot yellow chili pepper or serrano chili pepper – seeded and chopped
- 2 oz cream cheese – softened
- 1 tsp emeril southwest seasoning
- 2 cups shredded Mexican style pepper jack cheese – divided
- 2 cups enchilada sauce (check ingredients for gluten free) – divided
- Toppings of chopped tomatoes, olive, lettuce
Heat oven to 350 degrees
Cook the pork according to directions below. Cool and shred the pork (don’t cut in cubes – shred with two forks) and put in a large glass bowl. (This can be done ahead of time up to two days prior)
In a large saute pan heat the 1 Tbsp olive oil and saute the onions, green pepper, and chili pepper just until tender but still crisp(about 3 minutes). Add the 2 oz softened cream cheese and remove from heat stirring until combined. Add the mixture to the shredded pork (reserve pan as you’ll use it again), and stir in the southwest seasoning and 1 cup pepper jack cheese until all is combined.
The next step is messy and I learned the best way to do this is one wrap at a time. In the same large saute pan on very low heat, pour 1/4 cup of the enchilada sauce swirling around to cover the bottom surface of pan. Take one of the wraps and place it over the sauce, flip the wrap to coat the other side with sauce. While the wrap is stil in pan, put 1/2 cup of the filling on the wrap towards the end closest to you (not the middle). Roll the wrap over the filling and continue rolling until the wrap is a completly rolled into an enchilada. With a spatula, remove from pan and place in a 13×9 glass casserole dish that has been sprayed with cooking spray. Repeat with the remaining wraps until filling is gone (between 5 and 6 enchiladas) adding more enchilada sauce as needed to coat (about 1 cup).
Pour the remaining 1 cup enchilada sauce over the top of all enchiladas in the casserole pan and top with remaining 1 cup cheese. Bake for 25-30 minutes until top is brown and bubbly. Remove from oven and let stand 5-7 minutes.
Serve with chopped tomatoes, green onions, black olives, and crisp lettuce.
Grilled Spicy Pork Tenderloin
1 tsp sea salt
1 tsp onion powder
1 tsp garlic powder
2 Tbsp Chipotle Chile Powder
1 Tbsp Urban Accents Mesa Chipotle Southwest blend
4 Tbsp brown sugar
2 pork tenderloins (not pork loin, tenderloins…they are thinner)
Mix the rub ingredients together ensuring the brown sugar is well combined with the spices. Rub into the pork covering the entire surface of both tenderloins. Let rest in refrigerator for at least 2 hours.
Heat the grill on high. Reduce to medium high and place tenderloins on oiled grates. Cover and cook for 7-10 minutes each side. Remove and cover with foil for 10-15 minutes. The pork is ready to serve sliced into medallions with potato and vegetable of choice. Reserve 2nd tenderloin for the pulled pork enchiladas (pull the pork with two forks) and refrigerate until use.