Pulled Pork Enchiladas From Leftover Roast

by Tammy Taylor~

I know meal planning is an important way to save money in the kitchen.  But I don’t LIKE to cook!  Thankfully I’m able to employ tricks such as Planned Leftovers to save money and reduce my time in the kitchen too.    You see, Planned Leftovers is where a large amount of one ingredient is cooked all at once, then other completely different meals are made with the leftovers.  For instance, I cooked a huge pork roast and then made many different meals with the leftover meat including, BBQ Sandwiches, Carnitas Tacos, a Meaty Stew and… Pulled Pork Enchiladas!

Planned Leftovers: Use leftover pork roast to make easy pulled-pork enchiladas in a SNAP! #TaylorMadeHomestead

Cook Some Browned Bits Into Leftover Roast

Since the main ingredient (the meat) was already cooked I just needed to pull everything together.  First I pulled out about 4 cups of leftover pork roast. (I probably should have gone with 3 cups since I had so much leftover!) Then I shredded it with 2 forks and put it into my grandmother’s antique cast-iron skillet.  There was no need to add any oil, I just turned the heat onto medium high to brown the meat.  I just wanted the bottom layer browned so I didn’t stir it during its stint in the skillet.  It took about 3 minutes before it was browned the way I wanted it.

Brown leftover pork first. Planned Leftovers: Use leftover pork roast to make easy pulled-pork enchiladas in a SNAP! #TaylorMadeHomestead

Use Whatcha Got!

Then to the meat mixture I added a cup of leftover homemade Ranch-Style Beans leftover from the other night & a cup of my home-canned corn . I knew I’d need enchilada sauce but I didn’t have any in the pantry.  You know my battle cry:  USE WHATCHA GOT!   Since my beans ended up with much more juice than I wanted I used the excess juice to make my own enchilada sauce.  I figured heck, the bean juice already has all the seasonings of enchilada sauce anyway, right??!  So I put about 2 Tablespoons of Bacon Grease in a pan, added about 2 tablespoons of flour and cooked it a bit before adding about 3 cups of the bean juice.  In my opinion it’s much the same procedure as making a thin enchilada-flavored gravy.  It worked well for me.

Make your own enchilada sauce. Planned Leftovers: Use leftover pork roast to make easy pulled-pork enchiladas in a SNAP! #TaylorMadeHomestead

Finish Meat Mixture

Now that I have enchilada sauce I added 1/2 cup sauce in with the meat and set the rest of the sauce aside for the enchilada assembly.  My enchiladas also need some bell pepper & onion so I pulled out the leftover cooked bell pepper & onion from my pork roast a few nights earlier and chopped them up.  I ended up with about a cup of cooked onions & about 1/2 cup of cooked bell pepper.  Finally to the whole shebangie I added 1/2 cup of shredded cheese.  I used fancy-schmancy Jalapeno Muenster since it was presented to RancherMan & me as a gift from a super-sweet friend.  (Thanks DEB!)  Now it’s time to start assembling our enchiladas.

I pulled out 3 of my grandmother’s vintage 7″x7″ baking dishes since that’s how many would fit in my oven at one time. To keep the enchiladas from sticking as they cooked I smeared just a bit of enchilada sauce on the bottom of each of those baking dishes.

Assemble Enchiladas

Now I know that corn tortillas roll better without cracking if you heat them slightly first, so they got a few seconds in the microwave to heat ’em up.  Then I started filling them with the prepared enchilada mixture.  It took about 1/3 cup of meat mixture for each enchilada. The procedure was easy: Scoop 1/3 cup meat, add to hot tortilla, roll the tortilla & place seam-side-down in the baking dish.

Assembling Enchiladas. Planned Leftovers: Use leftover pork roast to make easy pulled-pork enchiladas in a SNAP! #TaylorMadeHomestead

Each of my grandmother’s dishes held 4 enchiladas for a total of 12.  I even had plenty of meat leftover should RancherMan desire to snack on this seasoned meat for lunch tomorrow.  Even at that, there was still prepared enchilada meat to go into the freezer.  Yep, really should have started with only 3 cups of leftover roast!

Leave The Ends Uncovered!

After all the enchiladas were assembled and tucked into their baking dishes I took the rest of that enchilada sauce I’d sat aside and poured it over the middle of the enchiladas.  I only poured the sauce over the middle, leaving the ends uncovered.  This will make them lightly crispy on the ends, RancherMan likes them that way.  I must admit, so do I!

Enchiladas with sauce in the oven. Planned Leftovers: Use leftover pork roast to make easy pulled-pork enchiladas in a SNAP! #TaylorMadeHomestead

Then into a preheated 350-degree oven for 10 short minutes.  After that time I brought them out of the oven and spread more cheese evenly over the middle of the enchiladas.  Again I left the ends uncovered.  That’s just the way we roll in the Taylor Household!

Top With Cheese & Allow It To Melt

Then back into the oven for 5-10 minutes until the cheese was lightly browned & delightfully melty.

Planned Leftovers: Use leftover pork roast to make easy pulled-pork enchiladas in a SNAP! #TaylorMadeHomestead

I added a couple of side dishes and BOOM!  Hearty, delicious homemade supper.  And since we each could eat 2 enchiladas, there were still two more enchilada meals to put into the freezer for later. I like to have a nice reserve of home-cooked entrees in the freezer so that we can enjoy homemade greatness when the day’s been crazy-busy!

Planned Leftovers: Pulled Pork Enchiladas

made 12 enchiladas with lots of meat mixture left

Ingredients:

  • 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)
INSTRUCTIONS
  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.

Planned Leftovers: Use leftover pork roast to make easy pulled-pork enchiladas in a SNAP! #TaylorMadeHomestead

~TMH~

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19 thoughts on “Pulled Pork Enchiladas From Leftover Roast

  1. Beverly

    So glad I saw this recipe on Nifty Thrifty Sunday. I made pulled pork and wanted to make something different out of the leftovers. This sounds great. Bev

    Reply
    1. Taylor-Made Homestead Post author

      We do too Katy. And leftovers in the freezer makes me pretty happy too. ~TMH~

      Reply
    1. Taylor-Made Homestead Post author

      It really is a great (and delicious) way to use all that leftover roast Donna. ~TMH~

      Reply
  2. Marie

    These sound awesome! I love easy dinners packed with flavor and these definitely look like they deliver! Thanks for sharing your recipe!

    Reply
    1. Taylor-Made Homestead Post author

      OMGosh they were so delicious Marie, and I have several dinner’s-worth servings in the freezer for quick heat-n-eat suppers at another time. No kitchen / clean-up time for me for a future meal? Yes please! ~TMH~

      Reply
  3. Debbie @ Bible Fun For Kids

    These look delicious and I love getting 2 meals from the meat I cook! Thanks for sharing.

    Reply
  4. Anne In The Kitchen

    Your enchiladas look great! I love the idea of several different meals planned from the leftovers of another!

    Reply
    1. Taylor-Made Homestead Post author

      Me too Anne! This planned leftovers meal planning thing has been a game changer for me. Less time in the kitchen is a very, very good thing for me. ~TMH~

      Reply
  5. Margy

    Wayne made a pork roast on the BBQ last week. After two meals (one fresh and one warmed in the frying pan) I made the rest into pulled pork tacos. I love tacos coming from Southern California. I went ahead and fried the corn tortillas crispy, just the way we like them. – Margy

    Reply
    1. Taylor-Made Homestead Post author

      Oh yeah Margy. There are lots of ways to use planned leftovers like these enchiladas, BBQ Sandwiches, meaty stew, etc. But I’ll admit carnitas tacos are my favorite way to remake leftover pork roast. Delicious! ~TMH~

      Reply
    1. Taylor-Made Homestead Post author

      I wouldn’t waste it because it was overcooked Sondra, but then again I have a pretty forgiving palate for those kinds of things. But I’d think if you added lots of sauce that it would offset the dryness of overcooking? Give it a try, you have nothing to lose, right? Let us know how it turns out. ~TMH~

      Reply
    2. ColleenB.~Texas

      Tammy, hope you don’t mind that I put in my 2 cents worth on Sondra’s situation; Sondra; been there done that, and what I had done was made some good homemade BBQ sauce; poured that over the cold pulled pork, mixing it all together really well; letting it set over night in the refrigerator and next day I put in crock pot and let it slow cook on low all day, stirring every once in awhile and it was delicious. Never would know that the meat was dried out.

      Reply

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