“Pulled Pork” Enchiladas with Butternut Squash

“Pulled Pork” Enchiladas with Butternut Squash

What do you think of when you think of comfort food? Soup? Pasta? A casserole? For me, it’s anything cheesy and baked! When it’s cold and gloomy outside allI want to do is get into my jammies, stay in and binge-watching my favourite shows and eat some of my favourite comfort foods! This “Pulled Pork” Enchilada recipe is SUPER easy to make, full of ridiculously delicious things like spanish rice, sauteed corn and peppers, refried beans, white cheddar cheese and you’ll never guess that this “pulled pork” isn’t pork! 

How to Make "Pulled Pork" Enchiladas

I am so excited for this month’s President’s Choice mystery black box, even though it wasn’t filled with all baking ingredients :P! I was instantly drawn to the PC Black Label Butternut Squash Pasta Sauce. I’ve seen butternut squash recipes all over the internet and they look and sound deeelicious but I wasn’t about to chop and roast my own butternut squash to turn it into a sauce, ain’t nobody got time for that. Thank goodness for President’s Choice’s Butternut Squash Sauce! It’s creamy, hearty and has a touch of sweetness which makes me SO happy. I actually ate this by the spoonful and straight out of the jar it was that good.

The other ingredient’s in this month’s box was PC Black Label Kafir Lime Leaves. I’ve never cooked with Kafir Lime Leaves before but I know that you see them a lot in Thai Curries. They give a citrusy taste and similar to bay leaves, you cook with them and discard afterwards.

The PC Black Label Pure Maple Syrup is one of the best maple syrups I’ve had! I’ve previously purchased this and douse my pancakes and waffles in them, I add them to my chai or matcha lattes for a hint of sweetness and I’ve also baked with them as well. I love that this is a dark maple syrup and the deep, bold flavours really make this the best!

How to Make "Pulled Pork" Enchiladas

Grocery List:

  • PC Black Label Butternut Squash Pasta Sauce
  • Jackfruit cooked with Chipotle Peppers in Adobo Sauce
  • Spanish rice
  • Refried black beans
  • Sweet potato
  • PC Black Label Pure Maple Syrup
  • Fresh corn
  • Sweet red bell pepper
  • White Cheddar
  • Cilantro
  • Green onion
  • Corn tortillas
  • Jalopeno
  • Limes
How to Make "Pulled Pork" Enchiladas
How to Make "Pulled Pork" Enchiladas

Tell me this doesn’t look delicious already! The great thing about these enchiladas is that you can basically fill them with whatever filling and toppings you and your family want! I wanted to make a vegetarian version and completely fooled my husband into thinking it was pork but you can swap out the jackfruit with pulled pork, beef or shrimp would be delicious! 

The only regret I have about this recipe was not making it in a bigger baking dish. I could eat this over and over again. The butternut squash sauce adds the perfect amount of sweetness to cut the spiciness of the chipotle jackfruit. Seriously though, you guys need to try it. I have a few jars stocked in my pantry in case they sell out this Winter, haha.

How to Make "Pulled Pork" Enchiladas

How to Make "Pulled Pork" Enchiladas

I hope you all enjoyed my #PCBlackLabel recipes this year, it was a blast testing out all the delicious products President’s Choice has come out with. They create the most innovative, high-quality products and at an affordable price. I mean, who wouldn’t want that? I had the pleasure of travelling with the team a few months ago to Scotland and went behind-the-scenes to see where President’s Choice sourced their amazing products. There is so much love, care and intention that goes into the products and everything they do.

If you love this recipe, I would love if you would Pin It and share your creations with me on Instagram, I’d love to share it!

Happy cooking!

“Pulled Pork” Enchiladas with Butternut Squash Sauce

Delicious veggie enchiladas with chipotle adobo jackfruit in corn tortillas with a creamy and hearty butternut squash sauce. Topped with cheese and jalopenos.

Course Main Course
Cuisine Mexican
Keyword enchiladas, mexican, vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author mymiaou


Roasted Sweet Potato

  • 1 large sweet potato diced
  • 2 tbsp PC Black Label Pure Maple Syrup
  • 1 tbsp olive oil
  • 1/2 tsp salt

Chipotle Adobo Jackfruit

  • 1 can Jackfruit in Brine
  • 1/2 can Chipotle in Adobo sauce chopped
  • salt and pepper to taste
  • 1 tsp olive oil

Sauteed Corn and Sweet Red Pepper

  • 1 tbsp butter
  • 2 ears corn
  • 1 sweet red bell pepper
  • salt and pepper to taste


  • 1 jar PC Black Label Butternut Squash Sauce
  • 2 cups cooked Spanish Rice
  • 1 can refried black beans
  • 1 cup white cheddar cheese grated
  • 1 jalopeno sliced
  • 1/4 cup green onions chopped
  • 1/4 cup cilantro chopped
  • 1 pkg corn tortillas


  1. Preheat oven to 400F.

Roasting Sweet Potato

  1. Dice the sweet potato into 1 cm x 1 cm pieces and place on a lined baking sheet. Toss with olive oil, maple syrup and salt until evenly coated, add more oil if necessary.

    Bake for 15-20 minutes or until the tender, tossing about halfway.

Jackfruit with Chipotle Adobo Sauce

  1. Drain the can of jackfruit, place in a bowl and shred. Heat a pan on medium heat and add 1 tsp olive oil. Add the chipotle peppers with sauce and toss in the shredded jackfruit. Add salt and pepper to taste. Heat through, turn down to low and let simmer for 10 minutes, making sure to stir.

Sauteed Corn and Sweet Red Pepper

  1. Remove the husks from the corn and cut off the kernels. Dice the red bell pepper into the same size as the corn kernels. In a pan on medium heat, melt the butter and add the corn and peppers. Sauté until the veggies are tender, about 5-7 minutes. Add salt to taste.

To Make the Enchiladas

  1. In a baking dish, pour about 1/2 cup of the butternut squash sauce to evenly cover the bottom of the dish.

  2. To assemble the enchiladas, spread the refried beans down the middle of the corn tortilla and layer with rice, jackfruit, veggies, cheese and all your toppings in your tortilla. Start from one end of the tortilla and roll the tortilla to create a snug wrap. Place it in the baking dish with the seam facing down against the baking dish.

    Continue until you have enough enchiladas to fill your dish!

  3. Top the enchiladas with another 1/2-1 cup of butternut squash sauce, (I like it saucy!) top with grated cheddar and jalopenos.

  4. Bake in the oven, covered for 10 minutes, then remove the cover and bake for another 10-15 minutes until the cheese is deliciously bubbly. 

How to Make "Pulled Pork" Enchiladas

This blogpost was written in partnership with President’s Choice.


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