Go Back
BBQ Pork Enchiladas with Red sauce

Tex-Mex BBQ Pork Enchiladas with Red Sauce

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican, Tex-Mex
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Prepare the Pork Filling

  1. 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.
  2. 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

  1. 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.
  2. 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

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. 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.
  3. 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

  1. 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.
  2. Let cool for 5–10 minutes before serving. Garnish with fresh cilantro, jalapeños, or green onions if desired.