5.0 from 3 votes
Carnitas Chilaquiles
These carnitas chilaquiles make an amazing Saturday morning breakfast!
Prep Time
10 mins
Cook Time
8 hrs 10 mins
Total Time
8 hrs 20 mins
Servings: 4
Calories: 900 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 1 pacakge Smithfield Boneless Pork Shoulder Seasoned Carnitas
- 1 cup orange juice
- 3 cups crushed tortilla chips
- 4 eggs
- 1 cup enchilada sauce
- 1/2 cup grated cheddar
- cilantro for garnish
Instructions
- Add the carnitas to a slow cooker with the orange juice. Cover and cook on low for 8 hours.
- Remove the lid from the slow cooker and shred the pork.
- Place the pork on a large rimmed baking sheet and spread out. Broil for 3 minutes or until crisp on the edges.
- Add the tortilla chips to a lightly greased 10 inch skillet. Cook over medium heat until crumbs are starting to brown, about 3 minutes.
- Crack the eggs into a small bowl and whisk well. Pour eggs over the chips and stir to coat the chips. Cook 2 minutes, stirring constantly.
- Add 2 cups of cooked carnitas to the pan and stir well.
- Add the enchilada sauce and stir well.
- Stir in the cheese until melted.
- Serve with fresh cilantro.
Cup of Yum
Notes
- Leftover carnitas are an excellent taco or burrito filling.
Nutrition Information
Serving
4people
Calories
900kcal
(45%)
Carbohydrates
68g
(23%)
Protein
57g
(114%)
Fat
43g
(66%)
Saturated Fat
11g
(55%)
Cholesterol
317mg
(106%)
Sodium
1191mg
(50%)
Potassium
1091mg
(31%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
905IU
(18%)
Vitamin C
33.8mg
(38%)
Calcium
312mg
(31%)
Iron
5.9mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 900
% Daily Value*
| Serving | 4people | |
| Calories | 900kcal | 45% |
| Carbohydrates | 68g | 23% |
| Protein | 57g | 114% |
| Fat | 43g | 66% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 317mg | 106% |
| Sodium | 1191mg | 50% |
| Potassium | 1091mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 905IU | 18% |
| Vitamin C | 33.8mg | 38% |
| Calcium | 312mg | 31% |
| Iron | 5.9mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.