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Carnitas Enchiladas Recipe

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3.8 from 24 reviews

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

These Carnitas Enchiladas are a delicious and easy Mexican main course featuring tender shredded pork wrapped in soft corn tortillas, smothered in flavorful enchilada sauce and melted cheese. Perfect for using leftover carnitas or slow-cooked pulled pork, this recipe combines savory meat, gooey cheese, and a tangy sauce baked to bubbly perfection. Garnished with fresh cilantro and sour cream, these enchiladas bring a comforting and festive meal to your table in under an hour.

Ingredients

Scale

Filling

  • 2 cups cooked carnitas (shredded)
  • ½ cup chopped onion

Tortillas and Sauce

  • 8 corn tortillas
  • 1 tablespoon vegetable oil (for softening tortillas)
  • 2 cups enchilada sauce (red or green)

Toppings and Garnish

  • 1½ cups shredded cheese (Mexican blend or cheddar)
  • Chopped cilantro (for garnish)
  • Sour cream (for garnish)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure even baking.
  2. Warm the Tortillas: Heat a skillet over medium heat. Lightly coat the pan with vegetable oil and warm each corn tortilla one at a time for about 10 seconds on each side until soft and pliable. Set them aside carefully to prevent tearing.
  3. Prepare the Baking Dish: Spread ½ cup of enchilada sauce evenly over the bottom of the greased baking dish to add moisture and flavor to the base of the enchiladas.
  4. Mix Carnitas and Onion: In a bowl, combine the shredded carnitas with the chopped onion to create a flavorful filling mixture.
  5. Assemble the Enchiladas: Place about ¼ cup of the carnitas mixture onto each warmed tortilla. Sprinkle a small amount of shredded cheese over the filling. Roll each tortilla tightly and place it seam-side down in the prepared baking dish.
  6. Repeat Assembly: Repeat the process with all remaining tortillas, fitting them snugly side by side in the baking dish.
  7. Add Sauce and Cheese: Pour the remaining enchilada sauce over the assembled rolled tortillas, ensuring they are well coated. Sprinkle the rest of the cheese evenly on top.
  8. Bake Covered: Cover the baking dish with aluminum foil and bake for 20 minutes. This will heat everything through and allow the flavors to meld.
  9. Bake Uncovered: Remove the foil and continue baking uncovered for another 10 minutes until the cheese is melted, bubbly, and slightly golden.
  10. Garnish and Serve: Remove the enchiladas from the oven and garnish with chopped cilantro and a dollop of sour cream before serving for an authentic and fresh finish.

Notes

  • Use leftover carnitas or slow-cooked pulled pork for best flavor and convenience.
  • Add black beans or roasted peppers to the filling for extra texture and nutrition.
  • Either red or green enchilada sauce works well depending on your taste preference.
  • To keep this recipe gluten-free, ensure your tortillas and enchilada sauce are certified gluten-free.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

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Find it online: https://mettehelbak.com/carnitas-enchiladas-recipe/