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
Scale
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.
