HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAmerican BBQ Pulled Pork Enchiladas
American BBQ Pulled Pork Enchiladas

American BBQ Pulled Pork Enchiladas

with Charred Corn Salsa & Yoghurt

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Cheesy, saucy and smokey - this American and Mexican fusion is an explosion of colour and flavour! From the tasty BBQ sauce to the succulent pulled pork and cooling yoghurt, every bite will knock your socks off!

Tags:Kid Friendly

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


brown onion

3 clove




½ box


1 packet

pulled pork

(May be present Soy)

½ sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

½ tub

BBQ sauce


mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 packet

shredded Cheddar cheese


1 tin




1 bag


1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

20 g



1 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

¼ cup


1 drizzle

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3586 kJ
Fat45.2 g
of which saturates19.3 g
Carbohydrate69.9 g
of which sugars26.5 g
Protein35.8 g
Sodium2114 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. Finely chop the brown onion (see ingredients). Finely chop the garlic. Grate the carrot.


In a large frying pan, melt the butter over a medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. Cook the passata (see ingredients) and brown sugar until slightly reduced, 2-3 minutes. Transfer to a bowl.


SPICY! This is a mild spice blend, but if you’re sensitive to heat, feel free to add less. Return the frying pan to a medium-high heat. Add the onion and carrot and cook, stirring occasionally, until just softened, 3-4 minutes. Add the remaining garlic and cook until softened, 1 minute. Add another drizzle of olive oil with the pulled pork and All-American spice blend (see ingredients) and cook until fragrant, 1 minute. Add the BBQ sauce (see ingredients) and stir to combine. Add the water and cook, stirring, until well combined, 1 minute. TIP: Add a dash more water if it looks a little dry!


Place the mini flour tortillas on a flat surface and fill each with 1/4 cup of the enchilada filling. Roll the tortillas to enclose the filling and place, seamside down, in a baking dish. Top the enchiladas with the passata and shredded Cheddar cheese. Bake until the cheese is golden, 10-15 minutes.


While the enchiladas are baking, wipe out the frying pan and return to a high heat. Drain the sweetcorn and add to the frying pan. Cook, tossing occasionally, until lightly charred, 5-6 minutes. Set aside in a bowl to cool slightly. Roughly chop the tomato and coriander. Add to the bowl with the corn. Drizzle with white wine vinegar, olive oil and season with salt and pepper.


Divide the pulled pork enchiladas between plates and top with the Greek-style yoghurt and the charred corn salsa.