Over the weekend, I woke up with an incredible hunger for pulled pork sliders for breakfast. So, knowing that I have some pulled pork already defrosted, I dumped half a jar of basil tomato sauce into a pot and put the pulled pork in with it to heat it all through. While that was, hopefully, not burning, I grated some marble cheese and defrosted some slider buns I had kicked around the freezer.

I made tons. More than we could have humanly consumed in one sitting so we tossed around some ideas of what to use it for later in the day. One idea made DH’s eyes bug out: pulled pork enchiladas. Dinner idea done!

Super easy to throw together (five minutes) and only need 30 minutes in the oven to heat through, these enchiladas were basically a no-brainer.

Pulled Pork Enchiladas

Pulled Pork Enchiladas

Each tortilla had about 1/4 cup of the pulled pork in pasta sauce placed on the bottom 1/3 portion, and then (if you like or have it) a small handful of marble cheese, and them rolled up and placed seam side down in a lightly sprayed metal pan to bake. Over top, I added the last half of the basil tomato sauce and topped it with enough marble cheese to leave a nice cheese layer.

Pan of Pulled Pork Enchiladas

I baked these enchiladas covered with foil at 375 degrees for the first 25 minutes, and uncovered under the broiler for the last 5 minutes till the cheese bubbled and browned a bit. After they came out of the oven, I topped the enchiladas with cut up some bunching onions and flat leaf parsley from my garden, and served them with very healthy dollops of sour cream on the side. Heaven.

Try this today and you’ll agree with me, this is the easiest and tastiest enchiladas you’ll ever make at home. Recipe for the Pulled Pork and the basic Enchiladas came from Every Day Food.