Carnitas Pork Enchiladas

Pork Carnitas Enchiladas Recipe finished dish

https://meganvskitchen.com/carnitas-enchiladas/

Carnitas Pork Enchiladas

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.

Prep Time 20

Cook Time 20

Total Time 40

Servings 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

Corn tortillas can be substituted for a more traditional enchilada, but you may need to use less filling in each tortilla to prevent overstuffing and tearing.

Leftover enchiladas can be stored covered in the refrigerator for up to 4 days.

Nutrition