Pulled Pork Enchiladas

by zydecopaws on February 24, 2010

She Who Must Be Obeyed has been on my case lately for not making enchiladas. She probably had a legitimate beef as we figured out I hadn’t made them since we moved to Washington. Over 11 years ago. Which means my youngest has never had them, and the teenager doesn’t remember having them. Since I had some leftover pulled pork on hand, it was time to correct this oversight.

Since I’ve already shared how the pulled pork was made, I’ll go ahead and give the step-by-step instructions on how you too can do this at home. (Hint: this part is simple, having the leftover pulled pork is the hard part).

Start by getting your cooker set up to cook indirect at a high temperature. In my case, Bubba Ho-Keg was loaded up with some mesquite lump, the BGE plate setter went under the grill, and it was left alone until it was in the 500-600°F range. You can do this at a lower temperature if you want, but you’ll have to adjust cooking times. I cooked it at this temperature because I could…

Next step is to chop up an onion and saute it in a tablespoon of EVOO. When the onion is nice and soft, add a small can of chopped green chiles and mix it all together.


Then get yourself a tortilla and spread some pulled pork on it. You can use corn or flour tortillas for this; we prefer flour (and that’s all I had on hand anyway).


Add some grated cheese over the top of the pork. You don’t need much as you’ll be adding more later. This cheese was a sharp cheddar with just a little pepper jack added; feel free to substitute a cheese (or two) of your choice. (Once again, what we had on hand; I would have preferred to use more of the pepper jack).


Add a heaping spoonful of the onion and pepper mix.


Roll up the tortilla and place it in a pan with the end of it face down. This is another reason I prefer flour tortillas for these; if you use corn tortillas you will want to heat them up or dip them in some sauce so that they will roll without breaking.


You’ll notice I didn’t grease the pan. Don’t make the same mistake; we got lucky and the finished product didn’t stick too bad. Next time around I will remember to give the pan a light coating. You can also use a glass casserole dish for this; I was going to until SWMBO caught me and nicely suggested I not use her glass dish in Bubba Ho-Keg. Ok, she threatened something that sounded like it involved bodily harm, so I took her up on her offer of the metal cake pan.

Anyway, fill up the pan but make sure you leave room on the top for sauce and toppings. We used a can of Las Palmas hot enchilada sauce; feel free to substitute a milder variety if you don’t like real hot food. Pour on the sauce, toss on a lot more grated cheese, and maybe some sliced olives and chopped fresh cilantro to top it all off.


From here it is simply a matter of putting the pan on the grill, setting the timer, and letting it cook. Remember, if you’re lookin’ you ain’t cookin’ (thanks to @CSBBQ on Twitter for that saying). About 15 minutes in the 500-600°F range and it was time to eat.


This meal had the advantage of being smoked twice. The pulled pork gave the enchiladas a great smokey flavor and went well with the other seasonings. A little sour cream, a few chopped tomatoes, and some more cilantro really complimented the rest of the flavors.


Now I need to go take a nap. Right after I find my stretchy pants…

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