Tender pulled pork is simmered with Mexican spices for these Pulled Pork Enchiladas. The pork is layered with tortillas and plenty of shredded pepper jack cheese to make this cheesy, saucy, slightly spicy recipe.
Whether you eat it with a fork or dig in with chips, this is going to be a dinner-time hit.

Pulled Pork Enchiladas
Slow Cooked Mexican Pork has been at the top of my favorites list for a while now and I’ve made it at least six times in the past few months.
Every time I made it, I kept thinking that the pork would be great in enchiladas, but we were enjoying it so much on its own, I never managed to try them until now.
Pulled Pork Enchilada Casserole
My middle son had been asking for “red” enchiladas ages and these Pulled Pork Enchiladas were made with red chile sauce especially for him.
The whole family loved them and there was barely a serving left in the pan. Over the past few years, I’ve since made them with red or green chile sauce whenever possible.

This recipe makes a terrific make-ahead freezer meal. If you are planning to freeze the enchiladas before cooking, layer everything into the pan and cover with foil or a lid and freeze.
A day or two before you plan to serve this, take it out of the freezer and place the pan in the refrigerator. Once thawed, bake as noted above.