If you’re craving a comforting dish that bursts with rich, layered flavors, then this Carnitas Enchiladas Recipe is about to become your new favorite go-to. Combining tender, savory shredded pork carnitas with a tangy red enchilada sauce and melty cheese, these enchiladas bring the authentic taste of Mexican cuisine right to your kitchen. Perfect for sharing with friends or making ahead for an easy weeknight dinner, this recipe strikes the perfect balance of warmth, zest, and cheesy goodness that’ll have everyone asking for seconds.
Ingredients You’ll Need
Every ingredient in this Carnitas Enchiladas Recipe plays a crucial role in building layers of flavor and texture—from the juicy pork to the slightly spicy sauce and gooey cheese. Here’s a straightforward list of what you’ll want to have on hand.
- 3 cups cooked carnitas (shredded): The star protein offering tender, flavorful pork that’s perfect for stuffing the enchiladas.
- 8 small flour or corn tortillas: Choose flour for softness or corn for authenticity, warmed slightly for easy rolling.
- 2 cups red enchilada sauce: Store-bought or homemade, this sauce brings the vibrant, tangy element that ties the dish together.
- 1 1/2 cups shredded Monterey Jack or Mexican blend cheese: Melts beautifully for a creamy, cheesy finish.
- 1/2 cup diced onion: Adds a subtle sweetness and enhances depth when sautéed.
- 1 tablespoon olive oil: Used to sauté the onions and warm the carnitas while adding a touch of richness.
- 1/2 teaspoon ground cumin: Infuses the pork with warm, earthy undertones.
- 1/2 teaspoon chili powder: Adds a gentle smoky heat that complements the pork.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
- Optional: chopped fresh cilantro, sour cream, and lime wedges: Perfect for garnishing and adding freshness and creaminess upon serving.
How to Make Carnitas Enchiladas Recipe
Step 1: Prepare the Filling
Start by heating the olive oil in a skillet over medium heat. Toss in the diced onion and sauté for 2 to 3 minutes until it softens and releases a lovely aroma. Next, add the shredded carnitas along with ground cumin, chili powder, salt, and pepper. Stir well to coat the pork evenly with the spices and cook for an additional 2 to 3 minutes until everything is heated through and fragrant.
Step 2: Preheat and Prep the Baking Dish
While the filling simmers, preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup a breeze. Spread about 1/3 cup of the red enchilada sauce across the bottom of the dish. This layer will keep your enchiladas saucy and prevent them from drying out while baking.
Step 3: Assemble the Enchiladas
Warm up your tortillas just enough to make them soft and pliable—this helps when rolling without cracking. Place a generous spoonful of the carnitas mixture onto each tortilla, then sprinkle some shredded cheese over the meat. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with all tortillas, arranging them snugly side by side.
Step 4: Top and Bake
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure every inch is coated for maximum flavor. Sprinkle the rest of the cheese on top for a golden, bubbly finish. Cover the dish loosely with foil to keep moisture in, and bake for 20 minutes. Then remove the foil and bake for another 10 minutes until the cheese is perfectly melted and lightly browned.
Step 5: Rest Before Serving
Once out of the oven, let the enchiladas rest for about 5 minutes to settle and cool slightly. This brief pause makes slicing easier and lets all the delicious flavors meld beautifully.
How to Serve Carnitas Enchiladas Recipe
Garnishes
Adding a few simple garnishes takes the Carnitas Enchiladas Recipe to the next level. Fresh chopped cilantro lends a bright contrast to the rich pork and cheese. A dollop of tangy sour cream cuts through the spiciness while lime wedges add a fresh zing that wakes up every bite.
Side Dishes
Pair these enchiladas with classic Mexican sides such as Spanish rice, refried beans, or a crisp cabbage slaw for texture contrast. A simple avocado salad or pickled jalapeños also complement the dish superbly, bringing freshness and a mild kick.
Creative Ways to Present
For a fun twist, serve these enchiladas in individual ramekins for a personalized presentation. You can also cut them into bite-sized squares and serve as a festive appetizer at your next party. Don’t forget to drizzle extra sauce and cheese on top for maximum indulgence.
Make Ahead and Storage
Storing Leftovers
After enjoying your carnitas enchiladas, store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making for a quick and satisfying next-day meal.
Freezing
If you want to save them for longer, freeze the assembled but unbaked enchiladas before adding the sauce and cheese on top. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before baking.
Reheating
For reheating, cover the enchiladas with foil and warm in a 350°F oven for 15 to 20 minutes until heated through. Alternatively, microwave individual servings on medium heat, covered with a damp paper towel to keep them moist.
FAQs
Can I use store-bought carnitas for this recipe?
Absolutely! Store-bought carnitas are a convenient and delicious shortcut that work perfectly in this recipe, saving time without sacrificing flavor.
What’s the best type of tortilla to use?
Corn tortillas provide an authentic taste and a slight chewiness, but flour tortillas are softer and easier to roll, so choose based on your preference or dietary needs.
Can I make this recipe spicy?
Yes! To add heat, use a hot enchilada sauce or toss in some diced jalapeños with the carnitas filling. Adjust to your spice tolerance for the perfect kick.
How many servings does this Carnitas Enchiladas Recipe make?
This recipe yields about 4 servings, with 2 enchiladas per person, which is perfect for a family meal or small gathering.
Is this recipe gluten-free?
If you use corn tortillas and ensure your enchilada sauce is gluten-free, then yes, this dish is suitable for a gluten-free diet.
Final Thoughts
There’s something undeniably comforting about a dish like this Carnitas Enchiladas Recipe that just warms you from the inside out. Stuffed with juicy pork, smothered in vibrant sauce, and topped with cheesy goodness, it’s a perfect centerpiece for any meal where you want to impress without stress. I can’t wait for you to try it and make those magical, cozy moments at your table.
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Carnitas Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings (2 enchiladas each)
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Carnitas Enchiladas are a delicious Mexican main course featuring tender shredded pork, warm tortillas, and a rich red enchilada sauce topped with melted cheese. Perfect for a comforting dinner, this baked dish offers layers of savory flavors enhanced by spices and optional fresh garnishes like cilantro, sour cream, and lime wedges.
Ingredients
Main Ingredients
- 3 cups cooked carnitas (shredded)
- 8 small flour or corn tortillas
- 2 cups red enchilada sauce (store-bought or homemade)
- 1 1/2 cups shredded Monterey Jack or Mexican blend cheese
- 1/2 cup diced onion
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Optional Garnishes
- Chopped fresh cilantro
- Sour cream
- Lime wedges
Instructions
- Preheat and prepare dish. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Sauté onions and warm carnitas. In a skillet over medium heat, warm the olive oil. Add the diced onion and sauté for 2 to 3 minutes until softened. Stir in the shredded carnitas along with ground cumin, chili powder, salt, and pepper. Cook for an additional 2 to 3 minutes until the mixture is heated through and fragrant.
- Prepare the baking dish. Spread about 1/3 cup of enchilada sauce evenly over the bottom of the greased baking dish to prevent the enchiladas from sticking and to add flavor.
- Warm tortillas and fill. Warm the tortillas slightly to make them pliable and easier to roll. Spoon a generous amount of the carnitas mixture onto each tortilla, then sprinkle with shredded cheese.
- Roll enchiladas. Roll each tortilla tightly around the filling and place seam-side down in the prepared baking dish, arranging them snugly side by side.
- Add remaining sauce and cheese. Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining shredded cheese on top to create a cheesy crust.
- Bake covered. Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 20 minutes, allowing the cheese to melt and the flavors to meld.
- Finish baking uncovered. Remove the foil and continue baking for an additional 10 minutes until the cheese is bubbly and golden brown on top.
- Rest and garnish. Let the enchiladas rest for 5 minutes after removing from the oven. Garnish with optional chopped fresh cilantro, dollops of sour cream, and lime wedges for serving if desired.
Notes
- Use leftover pork carnitas for a quick and flavorful meal.
- You can assemble ahead of time and refrigerate before baking; just add 10 extra minutes to the baking time if baking from cold.
- For a spicier kick, use hot enchilada sauce or add diced jalapeños to the filling.
- To keep it gluten-free, use corn tortillas and verify that the enchilada sauce is gluten-free.
