Baked Pulled Pork Enchiladas

Danielle "Diva Q" Bennett


Baked Pulled Pork Enchiladas

Prep Time

30 Minutes

Cook Time

2 Hours

Effort

Pellets

Hickory

Diva Q's recipe will transform your pulled pork leftovers into cheesy, melt-in-your-mouth enchiladas doused in a homemade spicy sauce. Want to turn down the heat? Simply omit the árbol chiles, add an additional 8 ounces of diced tomatoes and reduce the chipotles in adobo by half.

Ingredients

How many people are you serving?

10

Units of Measurement:

main
  • 1 Ounce dry chile de árbol

  • 2 sweet white onions

  • 2 Large Roma tomatoes

  • 1 (28oz) can whole tomatoes

  • 4 Cup low sodium chicken stock

  • 1 bulb garlic, roasted

  • 1 (7oz) can chipotle peppers in adobo

  • 2 Tablespoon brown sugar

  • 1 Teaspoon cumin

  • 2 Tablespoon cornstarch

  • 3 Pound leftover pulled pork, heated

  • 4 Cup shredded colby jack cheese

  • 1 (4 oz) chopped green chiles (optional)

  • 12 corn or flour tortillas

  • 1 (20 oz) refried beans, heated

  • 4 green onion, finely chopped

  • 1 Small bunch cilantro, chopped

  • sour cream, for serving

Steps

  • 1

    For the enchilada sauce: When ready to cook, set Traeger temperature to 350°F and place a cast iron pan directly on the grill grate. Preheat, lid closed for 15 minutes.
    Grill Icon
    Grill350 ˚F
  • 2

    When the cast iron is hot, place chile de árbol, onions and tomatoes in the pan and cook until vegetables are golden and chiles are fragrant.
    Ingredients
    • 1 Ounce dry chile de árbol

    • 2 sweet white onions

    • 2 Large Roma tomatoes

    • 1 (28oz) can whole tomatoes

  • 3

    Remove chiles from the pan and place in a large bowl with boiling chicken broth. Cover with plastic wrap and set aside until they are softened. Strain the liquid and reserve. Remove the stems and place chiles, tomatoes, onions, roasted garlic, diced tomatoes, brown sugar, cumin, and chipotles in a food processor and pulse until smooth.
    Ingredients
    • 4 Cup low sodium chicken stock

    • 1 bulb garlic, roasted

    • 1 (7oz) can chipotle peppers in adobo

    • 2 Tablespoon brown sugar

    • 1 Teaspoon cumin

  • 4

    Transfer chile sauce and reserved chicken stock to a medium sauce pot and place back on the grill. Bring the sauce to a simmer. Combine cornstarch with 2 tablespoons water and while whisking, slowly stream the slurry into the sauce. Simmer an additional 5 to 10 minutes until thickened.
    Grill Icon
    Grill350 ˚F
    Ingredients
    • 2 Tablespoon cornstarch

  • 5

    For the enchiladas: When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.
    Grill Icon
    Grill350 ˚F
  • 6

    In a large bowl, mix pork with 1-1/2 cups enchilada sauce, 2 cups of cheese and chopped green chiles.
    Ingredients
    • 3 Pound leftover pulled pork, heated

    • 4 Cup shredded colby jack cheese

    • 1 (4 oz) chopped green chiles (optional)

  • 7

    Spray 9x13 pan with nonstick spray. Lay a tortilla flat on a cutting board and fill with 4 to 5 ounce pork mixture and 2 tablespoons refried beans then roll closed. Pour 1/2 cup enchilada sauce on the bottom of the pan. Place filled tortilla seam side down in the pan. Repeat with remaining tortillas. Top with remaining enchilada sauce, remaining cheese, onions and cilantro.
    Ingredients
    • 12 corn or flour tortillas

    • 1 (20 oz) refried beans, heated

    • 4 green onion, finely chopped

    • 1 Small bunch cilantro, chopped

  • 8

    Transfer to the grill and bake for 20 minutes until the cheese is melted and bubbly. Serve with sour cream.
    Grill Icon
    Grill350 ˚F
    Ingredients
    • sour cream, for serving

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