BBQ Pulled Pork Enchiladas
These BBQ Pulled Pork Enchiladas turn leftover pulled pork into a smoky, cheesy dinner with 24 grams of protein and 16 grams of fiber per enchilada. They’re one of my favorite ways to use leftovers from my Slow Cooker Pork Tenderloin — just mix, roll, and bake.
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Reasons You’ll Love This Recipe:
- High protein and high fiber. 24 grams of protein and 16 grams of fiber per enchilada — and that’s just one.
- Uses leftovers you already have. The pork’s already cooked, so this comes together fast on a weeknight.
- One bowl of filling, one baking dish. Mix, roll, top, bake. Cleanup is minimal.
- Endlessly adaptable. Any pulled pork works, any garnish works, and you can use any tortilla you keep on hand.
Ingredient Notes & Substitutions:
For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.
- Pulled pork: I use leftovers from my Slow Cooker Pork Tenderloin, because it’s leaner and higher in protein than traditional pork shoulder, but any pulled pork works here — shoulder, butt, even leftover smoked pork.
- BBQ sauce: Use whatever you love, since it’s doing double duty in the filling and on top. A sweeter sauce leans more classic BBQ, while a vinegar-based sauce keeps things tangier. I always prefer a no added sugar option, to keep the added sugar count lower!
- Black beans: These add extra fiber and protein to every enchilada. Pinto beans work as a swap, or you can leave them out entirely if beans aren’t your thing.
- Tortillas: I use low carb, high fiber tortillas (specifically the Carb Counter fajita-sized tortillas) — they’re where a lot of that 16 grams of fiber comes from. Regular flour tortillas work too; the fiber count will just be lower.
- Pepperjack cheese: Brings a little heat that plays really well with the BBQ sauce. Monterey jack keeps it mild, or a sharp cheddar leans more classic.
- Garnishes: Cilantro is what I used, but pickled red onions, green onions, plain Greek yogurt, or avocado are all great here. Greek yogurt adds a little extra protein, too.
How to Make BBQ Pulled Pork Enchiladas
For complete instructions, please check out the recipe card at the bottom of this post.
- Mix the filling. Stir together the pulled pork, half the BBQ sauce, and the black beans.
- Fill and roll. Divide the filling between the tortillas, roll them up, and place seam-side down in your baking dish.
- Top and bake. Spread the remaining BBQ sauce over the top, add the cheese, and bake until hot and melty.
- Garnish and serve. Finish with cilantro or whatever you love — pickled onions, green onions, Greek yogurt, or avocado all work.
Tips and Variations
- Seam-side down matters. Placing the rolled tortillas seam-side down keeps them from unrolling as they bake.
- Sauce the pork generously. If your leftover pork seems a little dry, add an extra tablespoon or two of BBQ sauce to the filling — the pork should look glossy, not saucy-soupy.
- Make it spicier. A few pickled jalapeños in the filling or a drizzle of hot honey on top takes these up a notch without changing the method.
- Make it a full plate. These pair really well with a simple slaw or my Roasted Summer Vegetables to round out the meal.
- Swap the protein. Leftover shredded chicken works with the exact same method if that’s what you’ve got in the fridge.
BBQ Pulled Pork Enchiladas FAQ
Nope — the BBQ sauce is the sauce. It goes in the filling and on top, so these bake up just as saucy as traditional enchiladas with a smoky-sweet flavor instead
I use low carb, high fiber flour-style tortillas for the protein and fiber payoff, but corn tortillas work too. If you go with corn, warm them first so they don’t crack when you roll them.
Don’t oversauce the filling — the pork mixture should be coated, not swimming. Saving half the BBQ sauce for the top (instead of putting it all in the filling) also helps the tortillas hold their structure.
A simple slaw, a green salad, or Roasted Summer Vegetables all round these out. They’re filling enough on their own, though, so honestly sides may be optional.
Meal Prep: Storing & Reheating
Make ahead: You can assemble the enchiladas up to a day in advance — fill, roll, and place them in the baking dish, then cover and refrigerate. Wait to add the sauce and cheese on top until right before baking so the tortillas don’t get soggy.
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat individual enchiladas in the microwave, or warm the whole dish covered in the oven until heated through.
Freezer: I haven’t tested freezing these yet, but if you try it, I’d wrap them well and freeze before baking, then bake straight from frozen with extra time. If you freeze a batch, let me know how it goes in the comments!
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Similar Recipes to Love
- Chicken & Black Bean Enchiladas
- Slow Cooker Pork Tenderloin
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BBQ Pulled Pork Enchiladas
Ingredients
- 2 cups pulled pork
- 15 ounce can black beans drained, rinsed
- 1.5 cup barbecue sauce low or no added sugar
- 1 cup pepperjack cheese
- 8 low carb fajita-sized tortillas
- cilantro for garnish
Instructions
- Preheat oven to 350°F and set aside a 9×13" baking pan.
- To a large bowl, add the pulled pork, drained and rinsed black beans, and 1/2 cup of the barbecue sauce. Stir until combined.
- Add filling to each tortilla, then roll and place seam-side down in the baking dish. Top evenly with remaining barbecue sauce, then sprinkle cheese on top.
- Bake for 20-25 minutes, or until enchiladas are hot, bubbly, and cheese has melted.
- Remove from oven and briefly let cool a couple minutes before serving. Top with cilantro or any other garnish (i.e. pickled onions, sour cream, plain Greek yogurt, diced red onions, green onions, avocado, etc.). Enjoy!
