Dairy-Free Pulled Pork Enchiladas
Indulge in the bold, smoky flavors of Dairy-Free Pulled Pork Enchiladas, a hearty and satisfying dish perfect for those seeking a dairy-free comfort food option. These enchiladas feature tender pulled pork rolled into warm corn tortillas and smothered in a rich, homemade enchilada sauce made from diced tomatoes, green chilies, aromatic spices like smoked paprika and cumin, and a splash of vegetable broth for depth. Easy to prepare and family-approved, this recipe is baked to perfection with slightly crispy edges and topped with fresh cilantro for added vibrancy. Serve with lime wedges for a zesty finish and enjoy a simple, crowd-pleasing meal that’s loaded with flavor while staying dairy-free. Perfect for weeknight dinners or gatherings, this gluten-friendly recipe combines convenience and taste in every bite.
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Recipe Information
Ingredients
- 4 cups Pulled pork
- 2 tablespoons Olive oil
- 1 whole Onion, finely chopped
- 3 whole Garlic cloves, minced
- 14 ounces Canned diced tomatoes
- 4 ounces Green chilies, chopped
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Vegetable broth
- 12 whole Corn tortillas
- 0.25 cup Fresh cilantro, chopped
- 1 whole Lime, cut into wedges
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Stir in the canned diced tomatoes and their juice, chopped green chilies, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 10 minutes, allowing the flavors to meld.
Use an immersion blender or transfer the sauce to a blender and purée until smooth. Return the sauce to the skillet and add the vegetable broth, stirring to combine.
Simmer the sauce over low heat for 10 minutes to thicken. Adjust seasoning if necessary.
Spread a thin layer of the sauce over the bottom of a 9x13-inch baking dish.
Warm the corn tortillas in a dry skillet over medium heat until pliable.
To assemble the enchiladas, spoon about 1/3 cup of pulled pork along the center of a tortilla. Roll the tortilla around the filling and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
Pour the remaining sauce over the top of the enchiladas, ensuring they are fully covered.
Cover the dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, until the enchiladas are heated through and the edges are slightly crispy.
Garnish with freshly chopped cilantro and serve with lime wedges. Enjoy your dairy-free pulled pork enchiladas!
Nutrition Facts
Calories |
4533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.1 g | 309% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 8859 mg | 385% | |
| Total Carbohydrate | 335.0 g | 122% | |
| Dietary Fiber | 63.3 g | 226% | |
| Total Sugars | 32.5 g | ||
| Protein | 248.9 g | 498% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 800 mg | 62% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 6470 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
