Comforting, super flavorful, and easy to make, Carnitas Enchiladas check all the boxes for a perfect weeknight dinner.
When I’m in the mood for Mexican, I sometimes have a hard time deciding just what dish I want to eat. Tacos? Burritos? Tostadas? But if my mood tends toward comfort food, there is no better way to satisfy that Mexican craving than Carnitas Enchiladas.
I think it has to do with the way enchiladas are like a casserole—so many savory and delectable items rolled and baked under a blanket of tangy, creamy cheese. It’s just so satisfying. And since we have Mexican a lot around here, I always have the ingredients on hand. “You always have carnitas on hand?” you may be asking skeptically. Well, sort of. Often, when I make pulled pork, I do make extra to freeze (for situations just like this!), and carnitas are pulled pork that is crisped up in hot oil. But Mexican pulled pork is available already cooked in most grocery stores, which means we can all make this dish in a snap!
Carnitas Enchiladas are so full of flavor. You have the crispy pork, hearty beans, the sweetness from the corn that is perfectly balanced by the tangy enchilada sauce, and then the sharp cheese. And here’s what’s truly great about this recipe: you’ll combine the carnitas with the beans, corn, sauce, and cheese in a bowl so that when you fill your tortillas, you’ll get every single thing in every single bite. Oh, and I forgot to mention the bubbling cheese on top: that’s truly great, too.
With the meat, beans, and corn in Carnitas Enchiladas, you basically have all of the components of a three-course meal in one dish! But that doesn’t mean you shouldn’t have something on the side, like Baked Rice. And if you want to take this dish to the next level (and I think you do), make a batch of Mexican Crema to serve on top.
Tortilla Tips
Our recipe calls for 8 tortillas, but which kind should you use? While corn tortillas are traditional in enchiladas and add some flavor, flour tortillas work perfectly, too. You know what I always say: the best choice is the one you like best!
All that said, here are a few tortilla tips when you’re making enchiladas. It’s a good idea to lightly fry the tortillas on both sides so that they won’t become soggy. If you want to take that a step further, dip your fried tortillas in the enchilada sauce before filling them—this also adds another layer of tangy flavor. And if you are using corn tortillas and don’t want to fry them, just dip them in some hot enchilada sauce before filling them.
How to Make Ahead and Store?
You can prepare Carnitas Enchiladas through Step 5 and cover the dish with aluminum foil. They will keep for up to 2 days in the refrigerator before adding the layers of sauce and cheese and baking. You can also prep Carnitas Enchiladas, tightly cover them, and store them in the freezer for up to 3 months. Leftover Carnitas Enchiladas will last in an airtight container for up to 3 days in the fridge or up to 3 months in the freezer.
Serving Suggestions
Carnitas Enchiladas takes very little time to make, but if you have more than very little time, you can elevate this dish by making homemade Enchilada Sauce, cooking some fresh Corn on the Cob and then slicing off the kernels, and even adding a layer of Refried Beans on the tortillas before you fill and roll (I love the combination of textures between the creamy refried beans and the whole ones). If, for whatever reason, you’re not in the mood for carnitas, you can substitute the pork with Shredded Mexican Chicken, and it will be just as scrumptious.
If you want to do a full-on Mexican meal, start with Chilindrinas as your first course. Then, serve Carnitas Enchiladas with a fresh green salad tossed in Cilantro Lime Dressing and these Crispy Smashed Potatoes, topped with some homemade Salsa. And finish it all off with this unbelievable Mexican Chocolate Cake with Mascarpone Frosting.
Carnitas Enchiladas
Ingredients
- 2 cups packed Pork Carnitas Mexican Pulled Pork or other shredded meat
- 1 tbsp olive oil
- 1 cup black beans or red kidney beans drained
- 1 can 15 oz corn kernels, drained
- 2 cups shredded cheese such as cheddar or Monterey Jack
- 8 tortillas
- 3 cups enchilada sauce homemade or store-bought
Instructions
- Start by preheating your oven to 350°F to get it ready for baking.
- Warm the olive oil in a pan over high heat, then add the pork carnitas. Cook until the bottom is crispy, about 1 1/2 minutes, then transfer to a bowl.
- Combine the corn, beans, 1/2 cup of enchilada sauce, and 1/2 cup of cheese with the pork in the bowl.
- Coat the bottom of your baking dish with 1/2 cup of enchilada sauce to prevent sticking.
- Fill each tortilla with a 1/2 cup of the pork mixture, roll them up snugly, and place them seam-side down in the dish.
- Drizzle the remaining enchilada sauce over the rolled tortillas and bake for 10 minutes.
- Sprinkle the rest of the cheese on top and return to the oven for 10 to 15 minutes until the cheese is melted and bubbly.
- Let the enchiladas cool for 5 minutes before serving to allow them to set.
Leave a Comment