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)
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.
Notes
- Use leftover or quick-cooked carnitas.
- Customize with avocado, jalapeños, or lime.
- Make ahead and bake later for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 4g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 95mg
