by Texas Homesteader ~
I cooked a huge pork roast & made easy enchiladas the next night with the leftover meat! Planned leftovers is an important part of meal planning in my Homestead kitchen.
What Is ‘Planned Leftovers’ Cooking?
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.
It’s an important way I’m able to cook Homemade Meals Daily The EASY Way!
Since I don’t enjoy cooking I employ tricks such as Planned Leftovers to save money while reducing my time in the kitchen too.
What To Make With Leftover Pork Roast
I purposely cooked a huge pork roast. Then I made many different quick meals with the leftover meat including,
Since the main ingredient (the meat) is already cooked I just need to pull everything together for a fast meal.
Shredded Pork Enchiladas Using Leftover Roast
Now that I have leftover roast, I first Shredded the Leftover Meat in minutes using my KitchenAid mixer and paddle attachment.
Pulled Pork Enchilada Ingredients
There are only a few simple ingredients in this pulled pork enchilada recipe:
3 cups of browned meat mixture,
1 cup drained pinto or black beans (I used a cup of leftover homemade Ranch-Style Beans)
1 cup drained whole-kernel corn (I used some of my home-canned corn)
1 cup sautéed chopped onions
½ cup sautéed chopped bell pepper
2½ cups shredded cheese
12 corn tortillas
3 cups enchilada sauce
Charring Shredded Pork For Enchiladas
To get that delightful smoky charred taste & texture I measured out 3 cups of leftover shredded roast and placed the meat into my grandmother’s antique cast-iron skillet.
I didn’t add any oil since I wanted the bottom layer browned. On medium high heat I browned the meat without stirring for about 3 minutes.
Then I removed the meat from the skillet & set it aside.
Making Leftover Roast Into Pulled Pork Enchiladas
To make pulled pork enchiladas I sautéed the onions & bell pepper in my skillet with a small amount of bacon grease.
Then I turned off the heat and added the browned meat, the corn and beans and ½ cup each of the enchilada sauce & shredded cheese.
A quick stir blended everything together. Now it’s time to start assembling the enchiladas.
I used 3 of my grandmother’s vintage 7″x7″ CorningWare 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 first smeared just a bit of my ‘enchilada sauce’ on the bottom of each of those baking dishes.
How To Assemble Pulled Pork Enchiladas
Corn tortillas roll better without cracking if you heat them slightly first. So I heated them a few seconds in the microwave first.
UPDATE: I often make my own quick & easy Corn Tortillas now!
The procedure for making the enchiladas was easy:
Add 1/3 cup enchilada filling to a warmed tortilla.
Then roll the tortilla & it place seam-side-down in the baking dish.
Each of my grandmother’s dishes held 4 enchiladas for a total of 12.
Leave The Ends of Enchiladas Uncovered!
After all the assembled enchiladas were in the baking dishes I took the reserved enchilada sauce and poured it over the middle of the enchiladas.
I left the ends of the enchiladas uncovered. This will make them lightly crispy on the ends. We love them that way. But feel free to cover them completely with sauce if that’s your preference.
Then the enchiladas go into a preheated 350-degree oven for 10 short minutes. Everything’s already cooked, I only want it heated through.
Top With Cheese & Allow It To Melt
After that time I bring the enchiladas out of the oven and spread the remaining cheese evenly over the middle of the enchiladas. Again I left the ends uncovered.
Then return them to the oven for 5-10 minutes, or until the cheese is lightly browned & delightfully melty.
I add a couple of side dishes and BOOM! Hearty, delicious homemade supper FAST.
I like to have a nice supply of home-cooked entrees in the freezer so that we can enjoy homemade greatness even when the day’s been crazy-busy!
So any leftover enchiladas are cooled, wrapped tightly & placed into the freezer for fast meals later.
Toppings For Homemade Pulled Pork Enchiladas
If you’re looking for something to top your homemade pulled-pork enchiladas, here are our favorites:
What Goes With Pulled Pork Enchiladas?
Here are some of our favorite sides to serve with homemade pulled pork enchiladas:
Did you make these pulled pork enchiladas? Please rate the recipe in your comment below!
Planned Leftovers: Pulled Pork Enchiladas
Using leftover shredded pork roast means I can put together a meal quick with pulled pork enchiladas. And there's enough for me to freeze for future meals too. Get supper on the table FAST! #TexasHomesteader
- 3 cups leftover pork roast, shredded
- 1 cup chopped onions
- 1/2 cup chopped bell pepper
- 1 cup whole-kernel corn, drained
- 1 cup pintos or black beans, drained
- 2.5 cups shredded Monterrey jack, cheddar or pepperjack cheese, divided
- 12 corn tortillas
- 3 cups enchilada Sauce, divided
Preheat oven to 350F
Add 3 cups cooked shredded roast to skillet and heat on medium-high heat without stirring until bottom is nicely browned - about 3 minutes. Remove meat and set aside.
Add 1 Tablespoon or oil or grease to skillet & sauté 1 cup chopped onions & 1/2 cup chopped bell pepper until softened. Turn off heat.
To the onion/pepper mixture add the browned meat, 1 cup drained corn, 1 cup beans, ½ cup enchilada sauce and ½ cup shredded cheese and mix to combine.
Spread a thin layer of reserved enchilada sauce on the bottom of each baking dish.
To fill enchiladas place ⅓ cup of filling onto each corn tortilla, roll up and place seam-side down in the baking dish.
After all tortillas are placed in baking dish, pour remaining enchilada sauce over middle of enchiladas, leaving ends uncovered if desired.
Bake enchiladas for 10 minutes.
Remove from oven and sprinkle remaining cheese on top. Then return to oven for an additional 10 minutes until the cheese is melted.
Want to see other Leftover Pork Roast Meal Ideas?
Pork Roast Recipes:
- Slow-Cooker Pork Roast w/Veggies
- Instant Pot Roast – Comfort Food FAST
- Slow-Cooker Pork Roast w/Red Wine
- Italian-Flavored Pork Roast
- Pecan-Smoked Pork Roast
- Simplest 3-Ingredient Pepperoncini Roast
- (Easily Shredding Pot Roast in Minutes)
Recipes Using Leftover Roast:
- Carnitas Tacos
- (MYO Crispy Taco Shells in Minutes)
- Pulled Pork Enchiladas
- Hearty Meaty Stew
- Homemade Pork Tamales
- Pulled Pork BBQ
- (Homemade Honey-Sweetened BBQ Sauce)
- BBQ Rub & Beer-Based Mop Sauce Recipe
New Meals Remade With Leftovers
- Planned Leftovers: Easy Slow-Cooker Pork Roast
- How To Quickly Shred Leftover Roast
- Hearty Stew – Quickest Planned Leftover Meal Of All
- Pulled Pork Enchiladas From Leftover Roast
- Planned Leftovers: Carnitas Tacos From Pork Roast
- Chicken Fried Rice Using Cold Leftover Rice
- Leftover Chicken & Zucchini Noodles with Herb Bombs
- Chicken Tortilla Soup From Leftovers
- Homemade Chicken Pot Pie Made Easy
- Chicken & Dumplings Using Leftover Chicken
- Leftover Chicken Into Quick Chicken Fried Rice
- Leftover Turkey & Dressing Into Patties
- Leftover Biscuit Dough? Make Cinnamon Rolls!
- Using It ALL – The Art Of Eliminating Leftover Food
- Homemade Meals Every Day – The EASY Way!
…and MUCH MORE!
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