Dairy-Free Pulled Pork Enchiladas

Transform your weeknight dinner with these irresistible Dairy-Free Pulled Pork Enchiladas, a delicious twist on a classic comfort dish that’s perfect for those avoiding dairy. Juicy, slow-cooked pulled pork is nestled inside warm corn tortillas, then smothered in a smoky homemade enchilada sauce infused with chili powder, cumin, and smoked paprika. The dish is baked to perfection, creating a rich and flavorful meal with crispy edges and tender filling. With no cheese in sight, this dairy-free recipe still delivers all the creamy, saucy goodness and is topped with fresh cilantro and zesty lime wedges for a bright, fresh finish. Quick to prep and perfect for meal prep or family dinners, these enchiladas are sure to become a new favorite.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.

Step 4

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.

Step 5

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.

Step 6

Simmer the sauce over low heat for 10 minutes to thicken. Adjust seasoning if necessary.

Step 7

Spread a thin layer of the sauce over the bottom of a 9x13-inch baking dish.

Step 8

Warm the corn tortillas in a dry skillet over medium heat until pliable.

Step 9

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.

Step 10

Pour the remaining sauce over the top of the enchiladas, ensuring they are fully covered.

Step 11

Cover the dish with foil and bake in the preheated oven for 20 minutes.

Step 12

Remove the foil and bake for an additional 10 minutes, until the enchiladas are heated through and the edges are slightly crispy.

Step 13

Garnish with freshly chopped cilantro and serve with lime wedges. Enjoy your dairy-free pulled pork enchiladas!

Nutrition Facts

Serving size	(2650.5g)

Amount per serving	% Daily Value*
Calories	4532.8

Total Fat 241.1g	0%
Saturated Fat 70.2g	0%
Polyunsaturated Fat 6.8g
Cholesterol 707.9mg	0%
Sodium 8859.0mg	0%
Total Carbohydrate 335.0g	0%
Dietary Fiber 63.3g	0%
Total Sugars 32.5g
Protein 248.9g	0%

Vitamin D 0IU	0%
Calcium 799.5mg	0%
Iron 33.6mg	0%
Potassium 6470.0mg	0%

*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.

Source of Calories

Fat: 48.2%

Protein: 22.1%

Carbs: 29.7%