When you think of enchiladas, you might picture the classic cheesy, red-sauced version stuffed with chicken or ground beef. But let me tell you—once you try these Tex-Mex BBQ Pork Enchiladas with Red Sauce, you’ll be rethinking everything you thought you knew about enchiladas. This dish takes all the deep, smoky flavor of leftover BBQ pork (or fresh if you’ve got it), wraps it up in warm tortillas, and smothers it in a rich, spicy homemade enchilada sauce that brings a little heat and a whole lot of comfort. It's perfect for when you're looking for new recipes using pulled pork, especially after a big BBQ night.
This recipe is inspired by the fusion of classic authentic enchilada recipes with Southern-style BBQ flavor, making it ideal for those who love bold flavors. Whether you’ve got Mexican pork carnitas leftover or a batch of slow-cooked BBQ shredded pork, this is the kind of meal that turns leftovers into the main event. It’s one of those leftover pulled pork recipes enchiladas lovers dream about—oozing cheese, wrapped in soft tortillas, and baked until bubbly and golden.
Tex-Mex BBQ Pork Enchiladas with Red Sauce
Prep Time 25 minutes mins
Cook Time 30 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine Mexican, Tex-Mex
Large skillet for sautéing the pork mixture. A cast-iron skillet works great here.
Medium saucepan for making the red enchilada sauce.
9x13-inch baking dish essential for assembling and baking the enchiladas.
Mixing bowls for combining cheese and meat.
Whisk and spatula to make a lump-free sauce.
Aluminum foil to cover the enchiladas while baking.
For the Filling
- 3 cups shredded BBQ pork from leftover pork shoulder, pork butt, or even mexican pork carnitas
- 1/2 red onion finely chopped
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Homemade Red Enchilada Sauce
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 2 cups chicken broth or pork broth if available
- 1/2 teaspoon salt
- 1 teaspoon apple cider vinegar
For Assembly
- 8 –10 flour or corn tortillas depending on size
- 1 cup additional shredded cheese cheddar or a Mexican blend
- Fresh cilantro chopped (for garnish)
- Sliced jalapeños or green onions optional
Step 1: Prepare the Pork Filling
In a large skillet over medium heat, warm the olive oil. Add the red onion and sauté for 2-3 minutes until softened. Stir in the shredded pork, smoked paprika, cumin, salt, and pepper. Cook for 5 minutes until heated through and fragrant.
Remove from heat and stir in 1 cup of Monterey Jack and 1 cup of cheddar cheese. Set aside to cool slightly.
Step 2: Make the Red Enchilada Sauce
In a medium saucepan, heat the vegetable oil over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Add chili powder, garlic powder, onion powder, cumin, oregano, and salt. Mix well and let it bloom for 30 seconds.
Gradually whisk in the chicken broth until smooth. Bring to a simmer and cook for 5–7 minutes, or until slightly thickened. Stir in the apple cider vinegar and remove from heat.
Step 3: Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Spread 1/2 cup of enchilada sauce in the bottom of the dish. Warm tortillas slightly (in a pan or microwave) to make them pliable.
Spoon the pork and cheese mixture into each tortilla, roll them up tightly, and place them seam-side down in the dish. Once all are placed, pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
Step 4: Bake to Perfection
Cover the dish with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until the cheese is bubbly and slightly golden.
Let cool for 5–10 minutes before serving. Garnish with fresh cilantro, jalapeños, or green onions if desired.
These enchiladas pair beautifully with a number of Tex-Mex-inspired sides and drinks:
You can, but pork shoulder (or butt) is ideal due to its fat content, which makes for juicier pulled pork. Pork loin or tenderloin may turn out drier unless cooked very carefully.
Both work well. Flour tortillas are softer and hold up better if you overfill them. Corn tortillas are more traditional for authentic enchilada recipes and offer more flavor but can break if not softened before rolling.
Absolutely. Brisket enchiladas or even shredded chicken versions work well with the same base recipe and sauce. It’s also a great base for bbq pork tacos or pulled pork quesadilla recipes.
Yes! You can assemble the enchiladas and refrigerate for up to 2 days before baking. To freeze, assemble, wrap tightly in foil and freeze for up to 3 months. Bake from frozen at 375°F for about 50–60 minutes (covered, then uncovered).
You can use slow-cooked plain pork and toss it with a little BBQ sauce for similar flavor. It’s also a perfect way to reinvent leftover pulled pork enchiladas from a weekend BBQ.
