Carnitas Enchiladas (Pork Enchiladas)
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4.9
36 reviews
Excellent
Carnitas Enchiladas (Pork Enchiladas)
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Carnitas Enchiladas (AKA Pulled Pork Enchiladas) are a delicious alternative way to eat enchiladas. Rich, crispy carnitas are wrapped in tortillas and covered with a tangy homemade enchilada sauce and plenty of cheese. This recipe makes ten enchiladas which can be baked all at once or frozen in batches for smaller households.
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Ingredients
Special Equipment
- 9x13-inch rectangular casserole dish or smaller dishes for freezing and half batches*
Enchilada Sauce
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon garlic powder
- 1/4 heaping teaspoon dried oregano
- 1/4 heaping teaspoon salt
- 3 tablespoons tomato paste
- 3 cups chicken or vegetable broth
- 1 1/2 teaspoons apple cider vinegar or distilled white vinegar
- black pepper
Enchiladas
- 10 8-inch tortillas flour or corn
- 4 cups pulled pork carnitas warm
- 1 1/2 cup shredded Mexican cheese blend or colby-jack cheese
Toppings
- cilantro
- Pico de Gallo
- sour cream
Instructions
Enchilada Sauce
- Pre-measure all of your sauce ingredients (flour, spices, and salt will be added together so they can all go in the same small bowl) and place them next to the stove.
- In a medium pot, heat oil over medium heat. Add flour, spices, and salt and whisk until a thick paste forms and begins to bubble, 30 seconds to 1 minute.
- Whisk in tomato paste and stir until mostly combined. Slowly pour in broth, whisking out any lumps as they form and whisk until completely smooth. Bring to a simmer and cook, whisking often, until sauce has thickened, 6 to 9 minutes.
- Remove from heat, stir in vinegar, and add salt and pepper to taste. Set aside to cool slightly.
Assemble Enchiladas
- Preheat oven to 350°F.
- Lightly grease your baking dish and add 1/4 cup of the enchilada sauce to the bottom of your dish, spreading it so that it mostly coats the bottom in a thin layer.
- Place warm carnitas in a bowl and add 3/4 cup of sauce. Stir until well-combined. Fill each tortilla with about 1/3 cup of meat and roll tightly. Place in the baking dish, seam-side down.
- Pour remaining sauce over the enchiladas and sprinkle the cheese over the top.
Bake
- Bake for 25 to 30 minutes, until cheese is melted and the edges of the tortillas are just slightly crispy and browned.
- Cool for 10 minutes before serving. Top with sour cream and pico de gallo if desired. Enjoy!
Notes
Nutrition Information
Show Details
Calories
381kcal
(19%)
Nutrition Facts
Serving: 10enchiladas
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
36 reviews
Excellent
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