Red Pulled Pork Enchiladas with Jalapeño Corn and Cheese Filling
Prep time
Cook time
Total time
Cuisine: Mexican
Serves: 3-4 servings
  • 8-10 large flour tortillas
  • About a cup of leftover shredded pork carnitas, (recipe link below)
  • ½ cup leftover jalapeño creamed corn, (recipe link below)
  • 1½ cup shredded Mexican or cheddar cheese for filling and topping
  • 1 cup homemade red enchilada sauce, (recipe below)
  • Optional toppings: fresh cilantro, lime juice, and diced avocado
  • .
  • Homemade Red Enchilada Sauce:
  • 2 Tbsp. vegetable or canola oil
  • 2 Tbsp. all-purpose flour
  • 4 Tbsp. chili powder
  • 1 Tbsp. white sugar
  • ½ tsp. garlic powder
  • ½ tsp. salt
  • ¼ tsp. cumin
  • ¼ tsp. oregano
  • ⅛ tsp. cayenne pepper, (add more or take out completely if you don't like spicy!)
  • 2 cups chicken or vegetable stock
  • ¼ cup sour cream
  1. Preheat the oven to 350 degrees.
  2. For the sauce: heat oil in a small saucepan over medium-high heat. Add flour and whisk for one minute to create a roux. Stir in all the remaining seasonings (chili powder through cayenne). Then add in the stock, little by little, whisking constantly to remove lumps. Reduce heat and simmer 10 minutes until it starts getting thick but pourable. At the end, stir in the sour cream until smooth.
  3. Coat the bottom of an 8"x12" (or similar) baking dish with a thin, even layer of the enchilada sauce.
  4. To make the enchiladas: fill a tortilla with 1-2 Tbsp. shredded pork, 1-2 Tbsp. jalapeño corn, and 1 Tbsp. of shredded cheese. Roll the tortilla and place it seam-side down in the bottom of the baking dish. Repeat until the baking dish is full.
  5. Cover the enchiladas with remaining enchilada sauce and remaining shredded cheese, and bake for 20 minutes until bubbly and golden brown.
  6. When the enchiladas come out of the oven, you can top it with fresh cilantro, lime, avocado, or serve with a side of rice.
Recipe by Ally's Cooking at