There is nothing quite like the comforting, rich flavors of the Carnitas Enchiladas Recipe. This dish brings together tender, succulent shredded pork tucked inside warm tortillas, drenched in a vibrant red enchilada sauce, and topped with melty Mexican cheese. It’s the kind of meal that feels cozy yet festive, perfect for sharing with family or surprising friends with an authentic, homemade Mexican feast. Once you try this, it’s sure to become a fast favorite in your dinner rotation, balancing bold flavors with easy preparation.
Ingredients You’ll Need
The beauty of this Carnitas Enchiladas Recipe lies in its simple, essential ingredients. Each one plays a crucial role—from the juicy carnitas that provide hearty protein and texture, to the enchilada sauce that delivers that signature tangy, spicy kick, and the cheese that melts into gooey perfection. Together, these ingredients promise a delicious result every time.
- 3 cups cooked carnitas (shredded pork): Choose tender, well-seasoned pork for the most flavorful filling.
- 8 flour or corn tortillas: Corn is traditional and gluten-free; flour adds softness—pick your favorite!
- 2 cups red enchilada sauce (store-bought or homemade): This sauce adds depth and a vibrant color that makes every bite exciting.
- 1 ½ cups shredded Mexican blend cheese: A mix of cheddar, Monterey Jack, and others melts beautifully and balances the spices.
- ½ cup diced white onion: Provides a slight crunch and bursts of mild sweetness when sautéed.
- 1 tablespoon olive oil: For sautéing the onion and enhancing the overall flavor.
- ÂĽ teaspoon ground cumin: Adds a warm, earthy aroma that complements the pork.
- ÂĽ teaspoon garlic powder: Gives a subtle, savory depth.
- ÂĽ teaspoon chili powder: Offers a gentle heat and smoky notes.
- Salt and pepper to taste: Essential for seasoning and bringing out all the flavors.
- Optional toppings (sour cream, chopped cilantro, sliced jalapeños, lime wedges): Customize your enchiladas with fresh, tangy, or spicy finishes.
How to Make Carnitas Enchiladas Recipe
Step 1: Prepare the Filling
Start by heating olive oil in a skillet over medium heat. Add the diced white onion and sauté for about 3 minutes until it becomes translucent and tender. This step softens the onions and releases their natural sweetness, which perfectly balances the richness of the carnitas.
Step 2: Season and Warm the Carnitas
Next, add your shredded carnitas to the skillet along with ground cumin, garlic powder, chili powder, salt, and pepper. Stir everything together and cook for 2 to 3 minutes until the pork is heated through and infused with those fantastic spices, creating a savory, aromatic filling for your enchiladas.
Step 3: Assemble the Enchiladas
Lightly grease a 9×13-inch baking dish and spread about ÂĽ cup of red enchilada sauce evenly on the bottom—this prevents sticking and adds extra flavor from below. Lay out your tortillas, and onto each one spoon roughly â…“ cup of the carnitas mixture, sprinkling some shredded cheese on top before rolling them tightly. Place each rolled tortilla seam-side down in the prepared dish, packing them snugly but not overly tight.
Step 4: Add Sauce and Cheese Topping
Pour the remaining enchilada sauce evenly over the rolled tortillas, then shower the remaining Mexican cheese blend on top. The sauce ensures every bite stays moist while the cheese creates that irresistible golden blanket of melted goodness.
Step 5: Bake to Finish
Cover the dish with foil and bake at 375°F (190°C) for 20 minutes. Then remove the foil and return the dish to the oven for an additional 10 minutes so the cheese bubbles and turns lovely golden brown. If you love crispy edges, just broil uncovered for 2 to 3 minutes at the very end—just be sure to watch it closely so nothing burns.
Step 6: Rest and Garnish
Let your enchiladas rest for 5 minutes after baking. This short wait lets everything settle, making each piece easier to serve and enjoy without losing any sauce or cheese. Then, add any of your favorite toppings to make the dish truly your own.
How to Serve Carnitas Enchiladas Recipe
Garnishes
Garnishes add fresh notes and contrast to the fire-roasted flavors of your enchiladas. Dollops of sour cream lend cooling creaminess, while chopped cilantro brings vibrant herbaceousness. Sliced jalapeños add a little punch for heat lovers, and a squeeze of lime juice brightens the entire dish with a tangy finish that keeps every forkful exciting.
Side Dishes
Pair your Carnitas Enchiladas Recipe with classic sides like Mexican rice, refried beans, or a crisp green salad. Corn on the cob with a sprinkling of chili powder and lime juice also complements the meal beautifully. These sides round out the dinner perfectly without competing with the bold enchilada flavors.
Creative Ways to Present
For a fun twist, serve individual enchilada portions in small ramekins or as handheld enchilada wraps for casual entertaining. You can also layer the filling and sauce in a casserole for a lasagna-style presentation, perfect for feeding a crowd. Presentation is a great way to make this delectable recipe feel special and inviting.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover enchiladas in an airtight container and refrigerate for up to 3 days. This makes for a quick and satisfying reheat on busy days, with flavors that often deepen after resting overnight.
Freezing
You can freeze assembled but unbaked enchiladas wrapped tightly in plastic wrap and foil for up to 2 months. When ready to enjoy, thaw overnight in the fridge and then bake as usual. This is a wonderful option for meal prep or to have a comforting dinner ready whenever you need it.
Reheating
To reheat, cover the enchiladas with foil and warm in a 350°F (175°C) oven for 15-20 minutes until heated throughout and the cheese is melty again. Avoid the microwave if you want to keep your tortillas from getting soggy; the oven method preserves the textures beautifully.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas are traditional for enchiladas and also make this recipe gluten-free if needed. Just warm them before filling so they’re flexible and less likely to tear.
Is it better to make homemade enchilada sauce or use store-bought?
Both work wonderfully. Store-bought sauce saves time and still offers great flavor, but a homemade sauce gives you complete control over spice level and freshness. Choose what suits your time and taste preferences.
Can I substitute the carnitas with chicken or beef?
Yes! While carnitas add incredible flavor and richness, shredded chicken or beef seasoned similarly can also make delicious enchiladas with this method.
How spicy is this Carnitas Enchiladas Recipe?
This recipe offers a mild to moderate spice level that can be adjusted. Adding jalapeños or increasing chili powder will up the heat, while leaving them out keeps it approachable for all palates.
What can I do if I don’t have leftover carnitas?
No worries! You can easily make carnitas fresh in a slow cooker or Instant Pot before assembling your enchiladas, ensuring the meat is tender and flavorful.
Final Thoughts
I can’t encourage you enough to give this Carnitas Enchiladas Recipe a try—it’s a joy to make and enjoy with loved ones. From its vibrant sauce to the tender, spiced pork wrapped snugly in tortillas, every bite feels like a celebration of Mexican flavors. Whether it’s a special weekend dinner or a weekday treat, these enchiladas bring warmth, comfort, and a deliciously satisfying meal to your table.
Print
Carnitas Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Carnitas Enchiladas are a hearty and flavorful Mexican dish featuring tender shredded pork wrapped in tortillas, smothered in rich red enchilada sauce, and baked to perfection with melted cheese. Perfect for a comforting dinner, they combine classic spices and toppings for an authentic experience.
Ingredients
Filling
- 3 cups cooked carnitas (shredded pork)
- ½ cup diced white onion
- 1 tablespoon olive oil
- ÂĽ teaspoon ground cumin
- ÂĽ teaspoon garlic powder
- ÂĽ teaspoon chili powder
- Salt and pepper to taste
Assembly
- 8 flour or corn tortillas
- 2 cups red enchilada sauce (store-bought or homemade)
- 1 ½ cups shredded Mexican blend cheese
Optional Toppings
- Sour cream
- Chopped cilantro
- Sliced jalapeños
- Lime wedges
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the enchiladas.
- Sauté Onion: Heat olive oil in a skillet over medium heat. Add diced white onion and sauté for about 3 minutes until soft and translucent.
- Cook Carnitas Mixture: Add shredded carnitas to the skillet along with ground cumin, garlic powder, chili powder, salt, and pepper. Stir and cook for 2–3 minutes until everything is well combined and heated through.
- Prepare Baking Dish: Lightly grease a 9×13-inch baking dish. Spread ÂĽ cup of enchilada sauce evenly on the bottom of the dish to prevent sticking and add flavor.
- Assemble Enchiladas: Take each tortilla and fill it with about â…“ cup of the carnitas mixture and a sprinkle of shredded cheese. Roll each tortilla tightly and arrange them seam-side down in the prepared baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese generously on top.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes to heat through and meld flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes until the cheese is melted, bubbly, and slightly browned.
- Rest and Garnish: Let the enchiladas rest for 5 minutes before serving. Garnish with optional toppings like sour cream, chopped cilantro, sliced jalapeños, and lime wedges as desired.
Notes
- For crispier edges, broil the enchiladas uncovered for the last 2–3 minutes of baking.
- You can use leftover carnitas or prepare fresh carnitas in a slow cooker or Instant Pot for convenience.
- Feel free to swap red enchilada sauce for green enchilada sauce if you prefer a different flavor profile.
- Using corn tortillas makes this dish gluten-free; otherwise, flour tortillas can be used.
