Carnitas Enchiladas Recipe
User Reviews
5
Carnitas Enchiladas Recipe
Description
The Carnitas Enchiladas recipe begins with juicy pork carnitas combined with black beans, thawed corn, some grated Monterey Jack cheese, and half of the enchilada sauce. This mixture is divided evenly across flour tortillas, which are rolled up and arranged in a baking dish. The remaining enchilada sauce is poured over the assembled enchiladas and topped with the rest of the cheese before baking at 350°F until the cheese melts and the dish bubbles.
The resulting enchiladas have a soft texture, with moist tortillas wrapped around the savory pork and vegetable filling. The enchilada sauce adds tang and a mild spice background. Cheese melts atop to add richness and a creamy layer that binds ingredients and enhances flavor.
These enchiladas can be served directly from the oven as a main meal. They pair well with simple sides like rice or a fresh salad. Their comforting combination of pork, beans, and cheese makes them a balanced and satisfying option for casual meals.
This recipe adapts well to using leftover pork carnitas or crockpot carnitas. It requires minimal prep beyond combining ingredients and baking, making it practical for using up precooked meat or streamlining meal preparation.
Ingredients
- 3 cups pork carnitas
- 1 cup black beans drained and rinsed, canned
- 1 cup corn thawed, frozen
- 2 cups Monterey jack cheese grated
- 2 cup enchilada sauce
- 8 inch flour tortillas
Instructions
- Start by either making the pork carnitas or using leftovers.
- Preheat your oven to 350 degrees Fahrenheit. Add the carnitas, black beans, corn, and ½ cup of cheese to a large bowl. Pour ½ cup of enchilada sauce over top and mix well.
- Spread ½ cup of the enchilada sauce in the bottom of a 9x11-inch baking dish. Divide the enchilada filling between 8 tortillas - use ½ cup per tortilla. Roll the tortillas up tightly and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and spread it to the edges. Sprinkle the cheese over the top.
- Bake the enchiladas for 25-30 minutes, until the cheese has melted and the enchiladas are bubbly.
Notes
- You can use homemade pork carnitas or store-bought leftovers for convenience.
- This recipe works well with crockpot-style carnitas for a tender result.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 850 kcal
% Daily Value*
| Serving | 1 = 2 carnitas | |
| Calories | 850kcal | 43% |
| Carbohydrates | 89g | 30% |
| Protein | 47g | 94% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 127mg | 42% |
| Sodium | 3046mg | 127% |
| Potassium | 374mg | 8% |
| Fiber | 8g | 32% |
| Sugar | 36g | 72% |
| Vitamin A | 1504IU | 30% |
| Vitamin C | 10mg | 11% |
| Calcium | 615mg | 62% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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