Enchilada-Style Smoked Pork

Pick up pulled pork and barbecue sauce from your favorite local BBQ joint to make this recipe your own.

Enchilada-Style Smoked Pork
Makes 4 to 8 servings
  • 2 cups sweet potato, peeled and diced into ¼-inch pieces (about 1 medium sweet potato)
  • 1 tablespoon canola oil
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 pound pulled pork, chopped
  • 1 (14-ounce) wheel quesadilla melting cheese, shredded and divided
  • 1¼ cups barbecue sauce, divided
  • ½ cup chopped pickled red onion or favorite pickled vegetable
  • 8 (9-inch) flour tortillas
  • Pickled watermelon, pickled red onion, chopped avocado, to serve
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. Place sweet potato on baking sheet and toss with oil, salt, and pepper.
  3. Bake until tender, 20 to 25 minutes. Let cool for 10 minutes.
  4. In a large bowl, combine sweet potato, pork, half of cheese, ½ cup barbecue sauce, and pickled onion.
  5. Spread ¼ cup barbecue sauce in the bottom of a 13×9-inch baking dish. Place about ½ cup pork mixture into center of 1 tortilla, carefully rolling tortilla around mixture and leaving open at both ends. Place seam side down in prepared dish. Repeat with remaining pork mixture and tortillas. Top with remaining ½ cup barbecue sauce and sprinkle with remaining half of cheese. Cover with foil.
  6. Bake for 25 minutes. Increase oven temperature to broil. Uncover and broil until cheese is bubbly and golden brown, 3 to 5 minutes more. Serve with pickled watermelon, pickled onion, and avocado, if desired.
MAKE AHEAD: After broiling, let the enchiladas cool for 30 minutes. Pack individual servings in freezer containers and freeze for up to 2 months. When ready to eat, thaw in the fridge overnight, or let stand at room temperature for 1 hour. Microwave, covered, on high for about 2 minutes. Or, place in an ovenproof container, cover with foil, and bake at 350° until warmed through, 15 to 25 minutes.