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.

Crisp Pulled Pork Tacos are an irresistibly delicious way to change up your average taco night.

With crunchy taco shells and plenty of cheese on top, this taco recipe is one of our favorite ways to use leftover pulled pork.

Leftover Pulled Pork Tacos

Taco shells are beyond handy to have in the pantry for quick and easy dinners. You can stuff them with almost anything and have an easy dinner in a crunchy “wrap” in minutes.

We love to make our tacos with everything from The Best Taco Meat to leftover Grilled Chicken or Shredded Chicken, Carnitas (street taco style), and all of the different Pulled Pork varieties.

Just about any leftover works when it’s held in a crispy taco. And yes, my kids have tried stuffing taco shells with almost everything.

Leftover Pulled Pork

Pulled pork is my go-to main dish for so many reasons: it can be made in the crockpot, it easily feeds a crowd, it makes spectacular leftovers, it can be used in countless ways!

Classic Sweet and Tangy Pulled Pork, Mexican Pulled Pork, Slow Cooker Pork Carnitas, Crock-Pot Green Chile Pork, and Spicy Honey Lime Pork are all great options here.

We love pulled pork in traditional Pulled Pork Sandwiches with a side of Garlic Lover’s Potato Salad as well as rolled into Enchiladas and Taquitos for a Mexican Meal that feeds a crowd.

I’ve also been known to toss pulled pork in taco salad and serve it with p

Slow Cooker Mexican Pork is some of the best pulled pork you can make at home. On its own, stuffed into tacos or burritos, or served over rice, the pork is slightly spicy, with just enough heat to keep it interesting.

Slow Cooker Mexican Pork

The Mexican spices infuse the pork roast as it simmers in the crock-pot; meaning that with very little effort you can have dinner on the table.

I’ve made this pork countless times over the past ten years. After I made this the first time and served the pork in burrito bowls; I couldn’t resist trying my hand at the taquitos that I’ve included below.

Mexican Pulled Pork

In the past, I’ve used a sirloin tip pork roast for this recipe, but any pork you enjoy will work. An 8-10 lb pork shoulder works nicely when cooking for a crowd or when you want to have an abundance of pulled pork on hand.

Leftover pulled pork freezes beautifully. Once the meat is cooked and shredded, let it cool then store it in an airtight bag. Let it thaw completely in the refrigerator prior to reheating.

Use the Slow Cooker Mexican Pork to make Pulled Pork Tacos, Red Chile Burritos, Quesadillas, or Pulled Pork Enchiladas for easy make-ahead meals.

I highly recommend multiplying this recipe for the largest amount of pork you can fit in your crock-pot. Trust me that you will want to have a lot of leftovers.

Creamy refried beans are layered with spicy ground beef, green chile, and plenty of cheese in these Cheesy Beef and Bean Burritos.

Served with Spanish Rice or Chipotle Lime Rice, Elote Dip, and some Pico de Gallo, this is a meal that everyone will enjoy.

Easy Beef Burritos

As soon as I saw these burritos in my friend Jessica’s new Beef It Up cookbook, I knew I’d be making them. Cheesy Beef Burritos? Yes, please!

I have a few other things bookmarked on my must-try list as well, but these babies? I made them for the first time the same day I received the cookbook in the mail.

Next up on my must-try list are Cheeseburger Soup, Pan-Fried Steak, and Beef Pot Roast. Everything in the Beef It Up cookbook looks absolutely mouthwateringly delicious!

I always (and I do mean always) have some of the Best Ever Taco Beef in either the fridge or freezer. So, I grabbed a package and started rolling burritos. I had a very happy family that night.

I’ve tweaked the recipe a bit for my family’s tastes and to provide directions for making the burritos with ground beef, versus with leftover beef that you may or may not have on hand.

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Chorizo Dip Queso Fundido [+ Video]

Every year, this queso fundido recipe grows even more popular on our site. This chorizo dip is the best dip you’ll ever make and is our favorite appetizer!

Whether you are looking for an irresistible dip for gameday or a new appetizer for New Years Eve, this recipe is a must! It is creamy, flavorful and the chorizo adds the most delicious flavor and heat.

What is Queso Fundido?

It is a melted cheese dip, kind of like a fondue.

Queso Fundido Ingredients

This Mexican queso dip recipe uses just five ingredients. How amazing is that? Here’s everything we used in this spicy chorizo dip: 

• Shredded Mozzarella 
• Shredded Queso Quesadilla Cheese
• Garlic 
• Chorizo
• Tortilla Chips (for serving)

The measurements needed for each ingredient can be found in the recipe card at the bottom of this post.

How to Make Queso Fundido 

Just empty half the package of chorizo into a skillet with one minced garlic clove and cook for about 5 minutes.

Easy, right? And because of the kinds of cheese that we use they literally melt down perfectly just like a dip. It’s awesome! Just use the fine grater for cheese and grate mozzarella and queso quesadilla. Pile it up in a ceramic dish or cast iron skillet and place it in the oven.

Once it’s all melty, scoop the chorizo onto the top and serve immediately. And by serve, I mean hide in the corner and stuff as much as you can into your face before your family discovers you and wants some.

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