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Moore’s Pulled Pork Enchiladas

Use our Crockpot BBQ Pulled Pork to make this quick and easy casserole

Wing Sauces



Crockpot BBQ Pulled Pork

  • 1/2 cup Chicken Broth
  • 1/2 cup diced Onion
  • 1 tsp Ground Cumin
  • 1 tbsp fresh Cilantro
  • 1 tsp Chili Powder
  • 2 10-oz cans Enchilada Sauce
  • 1 4-oz can Diced Green Chilis
  • 1 1/2 cups shredded Cheddar Cheese
  • 3/4 cups crumbled Cojita Cheese
  • Flour Tortillas
  • Fresh toppings of your choice



  1. Preheat oven to 350 degrees.
  2. Saute onion in 1/4 cup Chicken Broth until soft. Remove from heat.
  3. Add cumin, cilantro, chili powder, and green chilis to the onions. Stir until combined.
  4. Add 1 1/2 cans of Enchilada Sauce. Stir. Pour this mixture over the Pulled Pork and combine.
  5. On each flour tortilla, place some of the pork mixture and Cheddar Cheese. Roll up the tortilla and place in a casserole dish sprayed with cooking spray. Continue filling and rolling tortillas with remaining mixture.
  6. Pour remaining Enchilada Sauce over the enchiladas and sprinkle first with any remaining Cheddar Cheese then sprinkle the crumbled Cojita Cheese on top.
  7. Bake uncovered for 20 minutes and serve with desired toppings (i.e. sour cream, tomatoes, avocado, etc.)

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