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.
