Spicy Southern Kitchen · by Christin Mahrlig★ 5.0 (1)
Pulled Pork Enchiladas
NUTRITION · PER SERVING50M COOK
CAL 42%·PRO 82%
CARBS 82G39% OF CAL
27G FIBER27G OTHER28G TOTAL SUGAR
FAT 50G53% OF CAL
23G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pulled pork enchiladas with black beans, corn, and a blend of green enchilada sauce and BBQ sauce. A Tex-Mex hybrid with Southern comfort.
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View the full recipe on Spicy Southern Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 pounds pulled pork
- 1/4 to 1/3 cup bbq sauce
- 1 cup canned black beans, (rinsed and drained)
- 1 cup fresh or frozen (thawed) corn
- 3 green onions, (sliced)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 12 (8-inch) flour tortillas
- 2 cups shredded Mexican cheese blend
- 1 (10-ounce) can green enchilada sauce
- 1 (4-ounce) can diced Hatch chiles, (undrained)
- 1 cup heavy cream
- 1/4 cup chicken broth
- Salsa, sour cream, cilantro, sliced green onions, (for serving.)
At a glance
PER SERVING · TIME 50M
CAL 42%·PRO 82%
CARBS 82G39% OF CAL
27G FIBER27G OTHER28G TOTAL SUGAR
FAT 50G53% OF CAL
23G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 2169mg
- Total sugar
- 28g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 473mg
- Calcium
- 524mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2169MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.