These Carnitas Enchiladas are cheesy, saucy, and packed with tender carnitas in every bite. Using store-bought carnitas and enchilada sauce keeps this recipe simple enough for busy weeknights.
Ingredients
Substitutions
Enchilada Sauce - When I have time, I like to make my Enchilada sauce from scratch, but when I need to save time, Siete Red Enchilada sauce is my go-to store-bought option.
Carnitas - Use store-bought or make your own. This carnitas recipe can be made on the stove top or in a slow cooker.
Cheese - You can use a Mexican cheese blend, cheddar, Monterey Jack, Oaxaca, or pepper jack cheese for this recipe.
Tortillas - I used flour tortillas for this recipe; you can also use corn tortillas, but fill them with less meat since they are smaller, and heat the tortillas up by frying them before rolling, so they don't crack.
Toppings - I like to top my enchiladas with pico de gallo, sour cream, and cilantro. You can also use sliced avocado, jalapeños, cotija cheese, diced onions, or hot sauce.
Full ingredient list with quantities in the recipe card below
How to Make Carnitas Enchiladas
Assemble the Enchiladas
Spread enchilada sauce across the bottom of the baking dish. Fill tortillas with carnitas and shredded cheese. Roll and place it seam-side down in the baking dish.
Top the Enchiladas
Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle the remaining cheese over the top.
Bake
Bake for 20-25 minutes. Garnish with chopped cilantro and serve with pico de gallo and sour cream on the side.
Tips
Don't overfill the tortillas, or they can tear when rolling and become messy while baking.
For extra flavor and texture, crisp the carnitas in a skillet before filling the tortillas.
Common Questions
Can you use green enchilada sauce and sour cream inside?
Yes! Green enchilada sauce works great in this recipe and gives the enchiladas a slightly tangy, brighter flavor.
How do I store and reheat leftovers?
Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or warm them in a 350°F oven until heated through.
Make Ahead
You can assemble the enchiladas up to 24 hours before baking. Wait to add the sauce until just before baking to prevent the tortillas from getting too soggy. Store the rolled enchiladas in the fridge. You will need to add 3-5 minutes to the cook time.
You can also freeze the unbaked enchiladas for up to 3 months. Thaw overnight in the refrigerator before baking.
Sides for Enchiladas
- Mexican Rice - A classic side that pairs perfectly with cheesy enchiladas and helps soak up the extra sauce.
- Refried Beans - Creamy refried beans make this meal extra filling and add a delicious savory side.
- Side Salad - A simple side salad with romaine lettuce, tomatoes, avocado, red onion, and a cilantro lime dressing.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Carnitas Pork Enchiladas
Ingredients
- 2 cups red enchilada sauce homemade or store-bought (my favorite brand is Siete)
- 3 cups packed carnitas homemade or store-bought
- 2 cups shredded Mexican cheese blend divided
- 10 6-inch flour tortillas
- ¼ cup chopped cilantro optional
- ½ cup pico de gallo optional
- ½ cup sour cream optional
Instructions
- Preheat the oven to 375°F. Lightly spray a 13x9-inch baking dish with cooking spray.
- Spread ½ cup of the enchilada sauce evenly across the bottom of the baking dish.
- Place a little less than a ⅓ cup of carnitas down the center of a tortilla. Top with 1 tablespoon of shredded cheese.
- Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
- Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle the remaining cheese over the top.
- Bake for 20-25 minutes, or until the cheese is melted and the enchiladas are hot and bubbly.
- Let it stand for 5 minutes before serving.
- Garnish with chopped cilantro and serve with pico de gallo and sour cream on the side.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Tessa H says
Easy recipe.sounds yummy
I added a little diced potatoes for more filling.
Kelly says
My husband & I loved this recipe, it is so easy & delicious! We made it tonight for “Taco Tuesday”!