If you’re craving something cozy, irresistible, and packed with bold Mexican flavors, look no further than Carnitas Enchiladas: A Flavorful Twist on a Classic Recipe. This dish takes tender, juicy shredded pork carnitas and wraps it up in soft tortillas drenched with rich red enchilada sauce and melty cheese, creating layers of comfort and zest in every bite. Whether it’s a weeknight dinner or a weekend feast, this recipe combines convenience and tradition in a way that’s sure to become a family favorite.
Ingredients You’ll Need
These ingredients might be simple, but each one plays an essential role in delivering the authentic taste and texture that make this dish unforgettable. From the savory pork carnitas to the vibrant cilantro, everything works together in perfect harmony.
- 3 cups cooked pork carnitas: Shredded and juicy, this is the hearty star of the recipe.
- 2 cups red enchilada sauce: Choose homemade or store-bought for a tangy, flavorful base that coats every bite.
- 8 corn or flour tortillas: Softened for easy rolling and perfect texture—choose your preferred type.
- 1 1/2 cups shredded Mexican cheese blend: Melts beautifully to add gooey, cheesy goodness.
- 1/2 cup diced onion: Adds a touch of crunch and sweet sharpness.
- 1/4 cup chopped fresh cilantro: Brings fresh, herbaceous notes that brighten the entire dish.
- 1/2 teaspoon ground cumin: Infuses a warm, earthy depth that makes the carnitas irresistible.
- 1/2 teaspoon garlic powder: Enhances the savory flavors without overpowering.
- Salt and pepper to taste: Essential for balancing and intensifying the flavors.
- 1 tablespoon oil: Used for softening tortillas to avoid cracking when you roll them.
- Sour cream, avocado, and lime wedges (optional): Perfect finishing touches to elevate the dish.
How to Make Carnitas Enchiladas: A Flavorful Twist on a Classic Recipe
Step 1: Prepare the Carnitas Mixture
Start by combining your shredded pork carnitas with ground cumin, garlic powder, diced onion, and chopped coriander in a large bowl. Add a few spoonfuls of the rich red enchilada sauce to help bind the flavors together and make every bite extra saucy. Season with salt and pepper to your liking, then give everything a good stir so the spices and sauce meld beautifully with the meat.
Step 2: Soften the Tortillas
To avoid breaking when rolling, warm your tortillas gently. You can either quickly heat them in a skillet with a little oil or wrap them in a damp paper towel and microwave for a few seconds until pliable. This softening step ensures the tortillas stay tender and flexible, making rolling a breeze.
Step 3: Assemble the Enchiladas
Lightly coat the bottom of a 9×13-inch baking dish with a thin layer of enchilada sauce—this prevents sticking and adds moisture. Then, spoon about 1/3 cup of the carnitas filling onto each tortilla, roll it tightly, and place each seam-side down in the dish. This keeps everything neatly packed and ready to soak up more sauce during baking.
Step 4: Add Sauce and Cheese, Then Bake
Pour the remaining enchilada sauce evenly over the rolled tortillas and generously sprinkle the shredded Mexican cheese blend on top. Cover the dish with foil and bake at 375°F for 20 minutes. After that, remove the foil and bake an additional 10 minutes so the cheese turns bubbly and beautifully golden brown, achieving that mouthwatering finish.
How to Serve Carnitas Enchiladas: A Flavorful Twist on a Classic Recipe
Garnishes
Brighten your enchiladas with fresh garnishes like a sprinkle of cilantro for a pop of green, a dollop of cooling sour cream to balance the heat, creamy slices of avocado for richness, and tangy lime wedges that you can squeeze on top for an extra layer of zest. These touches make every plate feel special and inviting.
Side Dishes
Pairing your carnitas enchiladas with sides that complement their boldness elevates the meal. Think crisp Mexican street corn salad, simple refried beans, or a refreshing cabbage slaw. Each side adds texture and contrast but won’t overpower the star dish.
Creative Ways to Present
Feeling playful? Serve the enchiladas in individual baking dishes for a personalized touch, or layer them in a casserole-style bake for family-style sharing. You can also turn leftovers into decadent enchilada bowls topped with fresh greens and a squeeze of lime, giving a fresh twist to the classic.
Make Ahead and Storage
Storing Leftovers
Leftover carnitas enchiladas keep beautifully in an airtight container in the refrigerator for up to 3 days. They taste even better the next day as the flavors continue to meld, making for a delicious ready-to-go meal.
Freezing
If you want to save some enchiladas for later, freeze them before baking by wrapping tightly in plastic wrap and then foil, or use a freezer-safe container. They will keep well for up to 2 months, perfect for busy nights when you crave comfort food fast.
Reheating
Reheat leftovers in a preheated oven at 350°F, covered with foil to prevent drying out, until warmed through (about 15-20 minutes). Alternatively, use a microwave on medium power for a couple of minutes, topping with a fresh sprinkle of cheese for extra indulgence.
FAQs
Can I use store-bought carnitas for this recipe?
Absolutely! Using store-bought carnitas saves time and still delivers fantastic flavor, especially if you enhance it with the cumin, garlic, and onion as suggested in the recipe.
Are corn or flour tortillas better for carnitas enchiladas?
Both work wonderfully depending on your preference. Corn tortillas give a traditional taste and are naturally gluten-free, while flour tortillas provide extra softness and flexibility for rolling.
Can I substitute the red enchilada sauce with green sauce?
Yes, using green enchilada sauce gives the dish a tangier, slightly zestier profile. It’s a fun variation if you want to switch things up!
How spicy is this recipe?
This version is mild to moderate in spice, but you can easily adjust by choosing a spicier enchilada sauce or adding some chopped jalapeño or hot sauce to suit your heat tolerance.
What can I serve instead of sour cream?
If you’re avoiding dairy or prefer something lighter, try guacamole, a drizzle of lime crema, or even a sprinkle of diced fresh tomatoes for a fresh contrast.
Final Thoughts
There is something incredibly comforting about Carnitas Enchiladas: A Flavorful Twist on a Classic Recipe that welcomes you back with every bite. It’s a vibrant, home-cooked meal that’s easier than you might think and makes any occasion feel special. Give this recipe a try—you’ll soon understand why it’s so beloved and why it deserves a spot in your regular dinner rotation!
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Carnitas Enchiladas: A Flavorful Twist on a Classic Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
Carnitas Enchiladas offer a delicious and hearty twist on traditional enchiladas, combining tender shredded pork with a zesty red enchilada sauce, melted Mexican cheese, and flavorful spices. Perfectly baked until bubbly and golden, this dish is an easy and satisfying Mexican-inspired main course that pairs wonderfully with fresh garnishes like sour cream, avocado, and lime wedges.
Ingredients
Carnitas Filling
- 3 cups cooked pork carnitas, shredded
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 cup diced onion
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- A few spoonfuls of red enchilada sauce (from below)
Enchiladas
- 2 cups red enchilada sauce (homemade or store-bought)
- 8 corn or flour tortillas
- 1 1/2 cups shredded Mexican cheese blend
- 1 tablespoon oil (for softening tortillas)
Optional Garnishes
- Sour cream
- Avocado slices
- Lime wedges
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the enchiladas evenly.
- Prepare the Carnitas Mixture: In a mixing bowl, combine the shredded pork carnitas with ground cumin, garlic powder, diced onion, chopped cilantro, and a few spoonfuls of enchilada sauce. Stir thoroughly until the meat is evenly coated, then season with salt and pepper to your preference.
- Soften the Tortillas: Lightly heat the tortillas to make them pliable. You can either warm them in a skillet with about a tablespoon of oil or microwave them wrapped in a damp paper towel for about 30 seconds.
- Prepare the Baking Dish: Spread a thin layer of enchilada sauce over the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Assemble the Enchiladas: Place about 1/3 cup of the carnitas mixture onto each softened tortilla. Roll them up tightly and arrange each one seam-side down in the prepared dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Then sprinkle the shredded Mexican cheese blend generously on top.
- Bake Covered: Cover the dish with aluminum foil and bake for 20 minutes. This allows the flavors to meld and the filling to heat through.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 10 minutes, or until the cheese on top is melted, bubbly, and golden brown.
- Garnish and Serve: Once baked, garnish with extra fresh cilantro if desired. Serve hot with optional sour cream, avocado slices, and lime wedges on the side for a fresh, tangy complement.
Notes
- For a tangier flavor, substitute red enchilada sauce with green enchilada sauce.
- Feel free to use Monterey Jack or cheddar cheese instead of the Mexican cheese blend for variation.
- Leftover pulled pork works perfectly in this recipe, making it a great option for meal prep.
- Using corn tortillas makes this recipe gluten-free.
