Name: Carnitas Enchiladas: A Flavorful Twist on a Classic Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups cooked pork carnitas (shredded); 1 tablespoon olive oil; 1/2 onion (chopped); 2 cloves garlic (minced); 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/4 teaspoon oregano; 1/4 teaspoon salt; 1 can (10 ounces) red enchilada sauce; 1/2 cup sour cream; 1 1/2 cups shredded Monterey Jack cheese; 8 small flour or corn tortillas; 1/4 cup chopped fresh cilantro (optional)

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If you love a hearty Mexican meal that’s both satisfying and simple to prepare, you’re going to fall for Carnitas Enchiladas: A Flavorful Twist on a Classic. Each bite bursts with the juicy, savory richness of slow-cooked pork carnitas, nestled in warm tortillas and smothered in velvety enchilada sauce with a touch of creamy tang. This dish brings a playful little remix to your usual enchilada night, guaranteed to impress guests and cozy up any weeknight with its layers of flavor and comfort.

Carnitas Enchiladas: A Flavorful Twist on a Classic Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are not only easy to find, but every single one brings something special to the table—whether it’s aromatic warmth, a hint of creaminess, or golden, melty cheese that ties everything together. Think of this lineup as your ticket to bold flavor and perfect texture in every bite.

Cooked pork carnitas: The heart of this dish—tender, seasoned pork gives the enchiladas their savory, melt-in-your-mouth richness.
Olive oil: Helps soften the onions and garlic, infusing the skillet with a silkiness that kickstarts the sauce.
Onion: Adds sweet depth and aroma; don’t skip the sauté step for that perfect flavor boost.
Garlic: One of those can’t-miss flavor heroes, it sharpens the dish with a little punchiness.
Ground cumin: Earthy, warm, and classic—it creates the backbone for authentic Mexican taste.
Chili powder: Brings gentle heat and gorgeous color that makes each bite pop.
Oregano: A pinch adds just the right herbal note—trust me, it balances everything out.
Salt: The simplest and most crucial seasoning—don’t forget to taste and adjust!
Red enchilada sauce: A tangy, saucy shortcut that blankets your enchiladas in irresistible flavor.
Sour cream: Swirled into the sauce for an extra creamy and luscious bite.
Shredded Monterey Jack cheese: Melts into pure gooey goodness—feel free to sprinkle a little extra if you’re a cheese lover.
Flour or corn tortillas: Choose your favorite—flour for soft pliability, corn for a classic gluten-free option and a little more texture.
Fresh cilantro (optional): For that bright, herby finish that makes everything taste fresh-from-the-garden.

How to Make Carnitas Enchiladas: A Flavorful Twist on a Classic

Step 1: Sauté the Aromatics

Begin by preheating your oven to 375°F, setting the stage for all that ooey-gooey goodness to come. In a large skillet over medium heat, drizzle in the olive oil and add your chopped onions. Let them sauté until golden and soft, soaking up all that olive oil richness. When the onions turn translucent and start to smell irresistibly sweet, add the minced garlic, cumin, chili powder, oregano, and salt. Stir and cook together for about a minute, letting the spices bloom and perfume your kitchen.

Step 2: Simmer the Carnitas

Next, toss in your shredded carnitas and pour in half of the enchilada sauce. The mixture will sizzle and soak up all those aromatic flavors. Let this combo simmer gently for 3 to 4 minutes, just enough for the edges of the carnitas to absorb the sauce and all the spices to settle into the meat. Once everything smells incredible and looks even better, take the skillet off the heat.

Step 3: Prep the Baking Dish

Pour a thin layer of the remaining enchilada sauce in the bottom of a 9×13-inch baking dish. This not only prevents sticking but also ensures every enchilada gets that saucy love from all sides. Meanwhile, warm your tortillas just enough to make them soft and pliable—you want them ready to hold all that fabulous filling without tearing.

Step 4: Fill and Roll the Enchiladas

Spoon the carnitas mixture generously onto each tortilla, then sprinkle a bit of Monterey Jack cheese for that melty surprise in every roll. Roll up each tortilla snugly and place the seam side down in your prepared dish, fitting the enchiladas side by side. Nothing fancy, just good old-fashioned comfort snug in a dish.

Step 5: Mix and Pour the Sauce

Now for a twist that makes these Carnitas Enchiladas: A Flavorful Twist on a Classic truly special—stir the sour cream into the remaining enchilada sauce. Pour this creamy mixture all over the assembled enchiladas, creating a bubbly, decadent layer that will soak into every nook and cranny.

Step 6: Add Cheese and Bake

Sprinkle the rest of the Monterey Jack cheese over the top, making sure to cover every tortilla because no one likes a naked enchilada! Cover with foil and bake for 20 minutes. Then, uncover and bake another 10 minutes, or until the cheese on top is beautifully golden and bubbly—totally inviting and impossible to resist.

Step 7: Garnish and Serve

When your Carnitas Enchiladas: A Flavorful Twist on a Classic come out of the oven, shower them with fresh cilantro for that hit of herbal brightness. Serve immediately, while everything is piping hot and irresistibly melty.

How to Serve Carnitas Enchiladas: A Flavorful Twist on a Classic

Garnishes

Let’s take your finished enchiladas over the top with finishing touches. Try scattering chopped fresh cilantro for vibrance, or add creamy avocado slices for a layer of buttery richness. If you love a pop of color and a little kick, sliced jalapeños, a squeeze of lime juice, or even pickled onions make excellent garnishes. These extras not only look gorgeous but take the taste factor to the next level.

Side Dishes

Pairing your Carnitas Enchiladas: A Flavorful Twist on a Classic with the right sides rounds out the meal. I love serving them with classic Mexican rice or a zesty corn salad. Refried beans or black beans add hearty comfort, while a crunchy slaw or simple green salad lends a refreshing bite. Any of these sides soak up the extra sauce and make for an unforgettable dinner spread.

Creative Ways to Present

For gatherings, serve Carnitas Enchiladas: A Flavorful Twist on a Classic family-style, letting everyone dig in from the baking dish. Or, plate individual enchiladas with colorful garnishes for a more elegant touch. For a fun twist, cut enchiladas into bite-sized “rolls” for appetizers or party platters. However you arrange them, these enchiladas promise a memorable centerpiece.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), simply cover the baking dish tightly with foil or transfer the enchiladas to an airtight container. They’ll stay fresh and delicious in the refrigerator for up to 3 days, making a fantastic next-day lunch or quick weeknight meal.

Freezing

For longer storage, Carnitas Enchiladas: A Flavorful Twist on a Classic freeze beautifully. Assemble the enchiladas up to the baking step, cover well with foil or plastic wrap, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before baking as directed. This makes them a meal-prep dream!

Reheating

To reheat, cover the dish with foil and warm in a 350°F oven until heated through—about 20 minutes if chilled, a bit longer if frozen. For single servings, a quick zap in the microwave also works. Don’t forget to add extra cheese or a fresh sprinkle of cilantro for that just-baked flavor.

FAQs

Can I use store-bought carnitas for this recipe?

Absolutely! Store-bought carnitas are perfect for quick assembly, but homemade adds an extra layer of flavor if you have the time. Either choice makes these Carnitas Enchiladas: A Flavorful Twist on a Classic weeknight-friendly.

Are corn or flour tortillas better for enchiladas?

That depends on your taste and dietary needs. Corn tortillas bring authentic flavor and a gluten-free option, while flour tortillas offer a softer, chewier bite. Both work beautifully in this recipe!

Can the enchiladas be made ahead of time?

Yes, you can assemble the enchiladas up to a day in advance. Just cover tightly and refrigerate until you’re ready to bake. Add a couple extra minutes to the bake time if starting from cold.

How spicy are these enchiladas?

These Carnitas Enchiladas: A Flavorful Twist on a Classic are mild with just a gentle warmth from the chili powder. Adjust the heat by adding chopped jalapeños or using a spicier enchilada sauce if you like things fiery!

What cheese can I substitute for Monterey Jack?

Pepper Jack or cheddar cheese are great alternatives for a different flavor profile. Mix and match for extra gooey, cheesy magic in every bite.

Final Thoughts

If you’re searching for a crowd-pleaser with the comforting soul of Mexican cuisine, you can’t go wrong with Carnitas Enchiladas: A Flavorful Twist on a Classic. Whether it’s a simple family dinner or an impressive weekend feast, this recipe delivers flavor, coziness, and plenty of smiles. I hope you give it a try and make it your own favorite twist!

Carnitas Enchiladas: A Flavorful Twist on a Classic Recipe

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4.7 from 29 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Carnitas Enchiladas offer a delicious twist on a classic Mexican dish. Tender shredded pork carnitas are wrapped in tortillas, smothered in a savory enchilada sauce, and baked to perfection with a cheesy topping.

Ingredients

Scale

For the Carnitas:

2 cups cooked pork carnitas (shredded)

For the Enchiladas:

1 tablespoon olive oil
1/2 onion (chopped)
2 cloves garlic (minced)
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon oregano
1/4 teaspoon salt
1 can (10 ounces) red enchilada sauce
1/2 cup sour cream
1 1/2 cups shredded Monterey Jack cheese
8 small flour or corn tortillas
1/4 cup chopped fresh cilantro (optional)

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Instructions

Preheat Oven: Preheat oven to 375°F.
Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add onion and cook until soft. Stir in garlic, cumin, chili powder, oregano, and salt. Cook until fragrant.
Prepare Filling: Add shredded carnitas and half of the enchilada sauce. Simmer, then remove from heat.
Assemble Enchiladas: Spread a thin layer of enchilada sauce in a baking dish. Fill tortillas with carnitas mixture, cheese, and roll up. Arrange in the dish.
Bake: Mix sour cream with remaining sauce, pour over enchiladas, top with cheese. Bake covered, then uncovered until golden.
Serve: Garnish with cilantro and serve.