Pulled Pork Enchiladas… entirely from scratch!

We had a roast pork a few nights back – a 2.6kg beast of a thing for 3 people – if you do the math, there was obviously a lot of leftovers, even with 2 men at the table! So since the boys went away for the weekend and I’m not really one for roast pork sandwiches, I tried to think of what to make with a massive chunk of very well cooked pork….. yep…thank you Mexicans, I decided to make an old favourite, Pulled Pork Enchiladas!

Wait a minute… I’m in Tbilisi and there is not a lot of ‘Old El Paso’ on the shelves – no Enchilada meal kits here as I’ve used every other time I’ve made them. (as in, I saw a jar of salsa the other day, but can’t remember where, and can’t remember seeing Tortillas anywhere either!).

So off to Google I went, and found a few great and seemingly simple recipes for Tortillas and Enchilada sauce. Had all the ingredients in the cupboard (amazingly…) and only had to pop to the shops for some cheese and sour cream! Here is the site I used for Tortillas and below are some pics and recipes I used /adapted a little!

Tortillas: The Cafe Sucre Farine website

Enchilada Sauce: got inspiration from loads of websites – mainly adapted from http://www.lifesambrosia.com


Ok so Tortillas:

Flour Tortillas


3 cups flour (all purpose)

1 teaspoon salt

1 teaspoon baking powder

1/3 cup vegetable oil

1 cup warm water

*I halved all these ingredients and only made half a batch as wasn’t sure how they’d turn out, and was more than enough for my enchiladas!!


1. Combine flour, salt and baking powder, mix together. Make a well in the middle and add in oil & water – I don’t have any sort of electric mixer at the moment so I use a fork to whisk ingredients together, starting in the middle and slowly dragging more of the flour mix into the wet ingredients. When it starts to stick, I use my hands to mix it and knead together until it is a smooth ball.

* This step would be much easier with a stand mixer or electric mixer with a dough hook, just keep mixer running until the ball of dough is smooth.

2. Transfer from Mixing bowl to floured surface. Divide dough into 16 equal portions, by dividing ball in half, then half again and so on. Form a ball with each piece and flatten with the palm of your hand as much as possible. Cover dough with kitchen towel or cling film for 15 minutes so it can rest.


Flattened balls of dough – cover with a tea towel and allow to rest for 15mins

3. Heat a large non-stick pan over medium – high heat. Roll each piece of dough into a circle (or as best you can – none of mine managed to make it to circle status!). They should reach about 6-7in diameter. ( I worked by rolling one out, popping it in the pan, while that one was cooking, rolling the next one out and so on).

4. When pan is very hot, place the first dough circle into pan and cook for around 30seconds to 1 minute, it should be starting to bubble a bit and be lightly browned in parts on the pan side. Flip to other side and cook for another 30 seconds (or so). The tortilla should still be soft and have brown spots on surface. Remove from pan and stack on a plate until all are cooked.


My first tortilla in pan – this one was a bit dodgy, and did half size tortillas for rest of batch.

If you aren’t using straight away, cool tortillas and place in ziplock bag in freezer. Can keep at room temp for 24hrs.

**NOTE – Since I was using these for Enchiladas and I usually use the small corn tortillas, I wanted small tortillas – I halved the recipe, but still made 16 tortillas – worked perfectly – (although the picture above is the first one I made which was the full size tortilla!)

**I wrapped mine in foil and left in the oven at a low heat as I was making the enchiladas within an hour!



Pulled Pork Enchiladas 

Enchilada Sauce


1 diced onion

5 fresh tomatoes, chopped

1/4 cup tomato paste

2 teaspoons paprika (or chilli powder  – i only had paprika in the cupboard and tasted superb!)

1/2 tablespoon cumin

salt, pepper to taste

*Most recipes call for pureed tomatoes, but I could only find tomato paste in the stores so decided to use a combination of fresh tomatoes and tomato paste. 1 jar of Tomato puree would work the same, or a jar of canned chopped tomatoes.


Pork Filling 

leftover roast pork, shredded (I guess I used a cup or two?)

1 red capsicum

1/2 of a green chilli chopped finely

1 onion, sliced

1/4 cup tomato paste

1/4 cup warm water

1 teaspoon cumin

1 teaspoon paprika

200g cheddar cheese grated

sour cream to serve

OVEN: 175 C / 350 F


1. Heat oil in a medium sized saucepan. Cook diced onion until softened, then add chopped tomatoes and cook until soft.  Add in tomato paste, (adding in half a cup of water so it doesn’t get too thick /burn). Stir in paprika, cumin, salt and pepper, put the lid on saucepan and reduce heat to a simmer. Taste and add more spices if necessary. If using fresh tomatoes, simmer for around 30minutes until tomatoes are very soft – if using tomato puree, you don’t need to simmer as long.


Enchilada Sauce simmering away

2. For the pork filling, heat oil in a skillet over medium heat. Cook chopped chilli (adding more if you like!!), sliced onion and let soften for a few minutes. Add in sliced capsicum and let soften for another few minutes. In a seperate jug or bowl, mix together tomato paste and water, and add to pan, along with spices. Add in shredded pork to pan, mixing everything well together, coating with the tomato and spices. Let cook for 5-10 minutes. TASTE and adjust spices to your liking. I think I added in a bit more of both spices and some pepper.


Pulled Pork filling simmering away

3. Heat oven to 175C/350F. Microwave / reheat Tortillas so they are warmed and softened. (I just kept mine in the oven in foil while I made the enchilada sauce/pork mix). Spread a layer of Enchilada sauce on the bottom of a large baking dish. For each tortilla, place a couple of spoonfuls of pork filling inside tortilla and roll closed. Place rolled tortilla opening facing down in baking dish. Repeat until baking dish full of rolled tortillas. Spoon the rest of the enchilada sauce over the top of the rolled tortillas and cover with grated cheese. Cook for 20 minutes or until cheese melts and starts browning on top.

Serve with guacamole and sour cream.

*We just had sour cream as couldn’t get avocados (sad face) but was still really yum and got seals of approvals of husband and his friend!

Enjoy! Its really not as hard as it seems and the results were awesome – obviously as I got so excited to eat and forgot to take a picture of the finished product… when I make it again, I’ll take a picture and add it into this post!!