Carnitas Enchiladas

Carnitas Enchiladas are a delightful fusion of tender, flavorful pork carnitas wrapped in soft tortillas, smothered in rich enchilada sauce, and topped with melted cheese. This dish combines the savory depth of slow-cooked pork with the comforting appeal of traditional enchiladas, making it perfect for family dinners or gatherings.

Why You’ll Love This Recipe

• Flavorful Filling: Slow-cooked pork carnitas provide a rich and tender base.
• Customizable: Easily adapt with your choice of tortillas, sauces, and toppings.
• Make-Ahead Friendly: Prepare components in advance for quick assembly.
• Crowd-Pleaser: A satisfying dish that appeals to a wide range of tastes.
• Freezer-Friendly: Perfect for meal prep and future quick meals.

Ingredients

• For the Carnitas:

  • 2 pounds pork shoulder or butt, cut into large chunks
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 cup orange juice
  • 1/2 cup chicken broth
  • Salt and black pepper, to taste

• For the Enchiladas:

  • 8–10 corn or flour tortillas
  • 2 cups red enchilada sauce
  • 2 cups shredded Monterey Jack or Mexican blend cheese
  • 1 cup black beans, drained and rinsed (optional)
  • 1 cup corn kernels (optional)
  • Fresh cilantro, chopped (for garnish)
  • Sour cream, avocado slices, or pico de gallo (optional, for serving)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

1. Prepare the Carnitas:

   • Sear the Pork: Heat olive oil in a large skillet over medium-high heat. Season pork chunks with salt and pepper. Sear the pork on all sides until browned.
   • Slow Cook: Transfer the pork to a slow cooker. Add chopped onion, minced garlic, cumin, chili powder, oregano, orange juice, and chicken broth. Cover and cook on low for 6–8 hours or until the pork is tender and shreds easily.
   • Shred the Meat: Remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker to soak up the juices.

2. Assemble the Enchiladas:

   • Preheat Oven: Preheat your oven to 375°F (190°C).
   • Prepare the Baking Dish: Spread 1/2 cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
   • Fill the Tortillas: Place a portion of shredded carnitas, black beans, and corn (if using) onto each tortilla. Sprinkle with a small amount of cheese. Roll up the tortillas tightly and place them seam-side down in the baking dish.
   • Top with Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the remaining shredded cheese on top.

3. Bake:

   • Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

4. Serve:

   • Garnish with chopped cilantro. Serve hot with sour cream, avocado slices, or pico de gallo if desired.

Servings and Timing

• Servings: 4–6
• Prep Time: 20 minutes
• Cook Time: 6–8 hours (for carnitas) + 30 minutes (for enchiladas)

Variations

• Spicy Kick: Add diced jalapeños to the filling or use a spicy enchilada sauce.
• Vegetable Boost: Incorporate sautéed bell peppers or spinach into the filling.
• Cheese Options: Experiment with different cheeses like cheddar, queso fresco, or pepper jack.
• Green Enchiladas: Use green enchilada sauce instead of red for a tangy twist.

Storage/Reheating

• Refrigerator: Store leftover enchiladas in an airtight container for up to 3 days.
• Freezer: Freeze assembled but unbaked enchiladas in a freezer-safe dish for up to 3 months. Thaw in the refrigerator before baking.
• Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.

FAQs

Can I use store-bought carnitas?

Yes, store-bought carnitas can be used to save time. Ensure they are well-seasoned for the best flavor.

What type of tortillas should I use?

Both corn and flour tortillas work well. Corn tortillas offer a traditional texture, while flour tortillas are softer and more pliable.

Can I make this dish ahead of time?

Yes, you can assemble the enchiladas up to a day in advance and refrigerate them until ready to bake.

How do I prevent my enchiladas from becoming soggy?

Lightly frying corn tortillas before filling can help prevent sogginess. Also, avoid over-saucing before baking.

Is it necessary to cover the enchiladas while baking?

Covering the enchiladas helps them heat through evenly and prevents the cheese from over-browning. Uncovering them for the last 10 minutes allows the cheese to become bubbly and slightly golden.

Can I add other proteins?

Certainly. Shredded chicken or beef can be used in place of pork carnitas.

What sides pair well with carnitas enchiladas?

Serve with Mexican rice, refried beans, or a simple green salad.

Can I use a different sauce?

Absolutely. Green enchilada sauce or a homemade sauce can be used based on your preference.

How can I make this dish gluten-free?

Use corn tortillas and ensure that all other ingredients, including the enchilada sauce, are gluten-free.

Can I cook the carnitas in the oven instead of a slow cooker?

Yes, you can braise the pork in a Dutch oven at 325°F (163°C) for 3–4 hours until tender.

Conclusion

Carnitas Enchiladas offer a delectable combination of tender pork, rich sauce, and melted cheese, all wrapped in a warm tortilla. This versatile and satisfying dish is perfect for various occasions and can be customized to suit your taste preferences. Enjoy the comforting flavors of this Mexican-inspired favorite with family and friends.

Carnitas Enchiladas

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• Author: Sarra
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings (2 enchiladas per person) 1x
• Category: Main Course
• Method: Baked
• Cuisine: Mexican-Inspired

Print Recipe

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Description

These Carnitas Enchiladas are a smoky, cheesy fusion of tender pulled pork wrapped in tortillas and smothered in rich enchilada sauce. Perfect for using up leftover carnitas, this easy oven-baked dish is bold, satisfying, and ready in under an hour!

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Ingredients

Units USM Scale 1x2x3x

• 3 cups cooked carnitas (pulled pork)
• 1 (10 oz) can red enchilada sauce
• 8 corn or flour tortillas
• 1 1/2 cups shredded Mexican blend or cheddar cheese
• 1/4 cup chopped cilantro (optional)
• 1/4 cup diced onions (optional)
• Sour cream, diced avocado, or jalapeños for garnish

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Instructions

• Preheat oven to 375°F (190°C).
• Warm tortillas slightly so they’re easy to roll.
• In a mixing bowl, combine carnitas with 2–3 tablespoons of enchilada sauce.
• Place a portion of pork and a sprinkle of cheese in each tortilla. Roll and place seam-side down in a greased 9×13-inch baking dish.
• Pour remaining enchilada sauce over the rolled tortillas and top with remaining cheese.
• Cover with foil and bake for 20 minutes. Remove foil and bake another 5–10 minutes until bubbly and golden.
• Garnish with cilantro, sour cream, avocado, or jalapeños if desired.

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Notes

• Use green enchilada sauce for a zesty twist.
• Great way to use leftover or store-bought carnitas.
• Add black beans or sautéed peppers for more bulk.

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Nutrition

• Calories: ~580 kcal
• Sugar: 4g
• Sodium: 780mg
• Fat: 32g
• Saturated Fat: 12g
• Unsaturated Fat: 18g
• Trans Fat: 0.5g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 36g
• Cholesterol: 95mg