Smoked Pulled Pork Enchiladas Recipe

These Pulled Pork Enchiladas are built around smoked pulled pork—ideally smoked on a pellet grill like a Traeger—then rolled in tortillas, smothered in enchilada sauce and cheese, and finished until bubbly for a rich, smoky twist on a classic Mexican favorite.

Traeger Smoked Pulled Pork Enchiladas

The foundation of great pulled pork enchiladas is, unsurprisingly, great pulled pork. Low-and-slow smoked pork shoulder or pork butt yields tender, juicy meat with a wonderful smoke flavor that elevates the whole dish. If you use a pellet grill, you can develop a robust smoke profile that complements the enchilada sauce and cheese.

I prefer corn tortillas for enchiladas because they add a subtle sweetness and authentic texture, but flour tortillas work if you want an easier roll. The trick is to warm tortillas so they roll without tearing, avoid overfilling, and place each enchilada seam-side down in the pan so they stay together while baking.

Arrange the rolled enchiladas tightly in the baking dish so they support one another and cook evenly. Think of a pan of enchiladas like a horizontal casserole—stacked, sauced, and baked until everything melts and melds together.

Why You’ll Love This Dish

• Perfect for Leftover Pulled Pork – Turns smoked pork into a complete family meal.
• Smoky Pellet-Grill Flavor – The smoke intensifies the sauce and cheese for deeper flavor.
• Simple Pan Dinner – Assemble, top with sauce and cheese, then bake.
• Feeds a Crowd – One baking pan serves multiple people and holds well for serving.
• Customizable Toppings – Let everyone finish their plate with their favorite garnishes.

Recipe Shopping List

You likely have many of these pantry items on hand, but here’s a concise shopping list to prepare smoked pulled pork enchiladas. For exact quantities, see the ingredient list below.

• Chili-lime or Mexican-style seasoning – adds brightness and a touch of heat.
• Smoked, shredded pulled pork – use leftover smoked pork or prepare fresh on a pellet grill.
• Shredded Mexican-blend cheese – melts well and combines cheddar, Monterey Jack, and other melters.
• Tortillas (corn or flour) – corn for traditional flavor, flour for easier rolling.
• Enchilada sauce (red or green) – choose red for depth or green for brightness; both work with smoked pork.

How To Make This Recipe

Below is an overview of the preparation and baking steps. Follow the full ingredient and instruction list to get accurate measurements and bake times.

1. Preheat the Smoker/Oven: Heat your smoker or oven to 325°F and prepare a baking dish by spraying it lightly with nonstick spray and spreading a thin layer of enchilada sauce on the bottom.
2. Prepare the Filling: Combine shredded smoked pork with chili-lime seasoning and half of the shredded cheese until evenly distributed.
3. Warm and Dip Tortillas: Warm tortillas to make them pliable. Briefly dip each side in enchilada sauce, then add about ⅓ cup of the pork-and-cheese filling.
4. Roll and Arrange: Roll tortillas snugly and place seam-side down in the prepared pan, packing them closely so they support each other during baking.
5. Sauce and Bake: Pour remaining enchilada sauce over the rolled enchiladas, sprinkle with the remaining cheese, and bake 30–40 minutes until hot, bubbly, and melted.
6. Finish and Serve: Remove from heat and top with desired garnishes such as cilantro, diced onion, sliced avocado, sour cream, or fresh lime wedges.

Recipe FAQ

Recipe Tips

• Warm the tortillas: Heat them on a griddle or microwave (wrapped in a damp paper towel) so they roll without cracking.
• Avoid overstuffing: Use about a third cup of filling per tortilla to prevent tearing and ensure even cooking.
• Adjust sauce to preference: A thin sauce layer on the bottom prevents sticking; a generous top coating keeps enchiladas moist. Serve extra sauce on the side if you prefer them saucier.

More Mexican Recipes

If you’re making smoked pulled pork, consider serving it alongside Spanish rice, tacos, or homemade queso for a full family-style Mexican meal. Spanish rice makes a classic side; quick steak tacos are a great appetizer while the pork finishes, and a cheesy homemade queso can be layered under or over the enchiladas for extra richness.