Carnitas Pork Enchiladas
Don't let the name fool you. These Carnitas Enchiladas are pretty easy to make. The trick is cooking the pork in a slow cooker. It's easy, and the meat comes out moist and flavorful.
Servings 8 Enchilada
Calories 340kcal
Ingredients
To make carnitas
- 1 ½ lb lean boneless pork loin roast cut into 2-inch chunks
- ½ white onion chopped
- 4 cloves garlic minced
- 1 jalapeno deseeded*, chopped
- ½ cup orange juice you can juice 2-3 oranges or use orange juice
- 1 tablespoon dried oregano
- 2 teaspoon ground cumin
- 1 teaspoon chili powder, salt & pepper
To make Enchiladas
- 15 oz enchilada sauce – my favorite is Siete Red Enchilada Sauce
- 8 6- inch flour tortillas
- 1 ½ cups shredded Mexican cheese blend
Instructions
To make Carnitas
- Add all of the carnitas ingredients to a large slow cooker, and give everything a stir to combine. Cook on low for 5-7 hours or on high for 3-4 hours. The pork is done once it shreds easily with a fork.
- Shred pork with a fork.
To make Enchiladas
- Heat oven to 375°F. Spray a 13x9-inch baking dish with cooking spray.
- Spread ½ cup of the enchilada sauce on the bottom of the baking dish.
- Using a slotted spoon, place about ⅓ cup of carnitas down the center of a tortilla. Add 1 tablespoon of shredded cheese. Roll tortillas tightly, and place seam side down in the baking dish. Repeat with the other tortillas.
- Pour the remaining enchilada sauce over the tortillas and sprinkle with the remaining cheese.
- Bake for 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.
Notes
*Included the jalapeno seeds for a medium spice level
Nutrition
Serving: 1Enchilada | Calories: 340kcal | Carbohydrates: 28g | Protein: 24g | Fat: 15g