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!
Ingredients
Units
Scale
- 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
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.
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.
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
