Pork carnita enchiladas are a delicious way to use your slow roasted pork. This recipe is packed with amazing Mexican flavor.
After you’ve spent the time to cook homemade carnitas low and slow so they are juicy and tender, you’ll need lots of ideas of how to use that amazing meat. This pork carnita enchiladas recipe is easy and bursting with flavor.
What cut of pork do you use?
Pork carnitas are made with pork butt or pork shoulder (same cut of meat found under two different names). This cut has a high fat content. I recommend this because you will be cooking for a long time and the fat will help it stay tender and juicy.
There are several methods for cooking the pork. You can put it in the slow cooker for six hours on high or ten hours on low. If you use your Instant Pot, it will only take 90 minutes. You can also let it roast in the oven for three hours.
Cooking the pork long and slow means that it has plenty of time to absorb the seasoning you put on it. Plus it will be tender and fall-apart delicious.
This pork enchiladas recipe is a great way to use up any leftover pork.
How do you make pork carnitas enchiladas?
In advance of making these enchiladas, you will need to have the pork cooked and rice made.
- Put all the ingredients in a mixing bowl and combine well.
- Prepare a baking dish by spraying it with cooking spray and pouring a small amount of enchilada sauce in it.
- Fill 12-14 tortillas with the pulled pork mixture and place them in the baking pan.
- Top with enchilada sauce (see below)
- Sprinkle cheese on top
- Cover with foil. Spray the foil to prevent the cheese from sticking
- Bake at 400°F for 20 minutes
I have several enchilada sauces for you to try. My Easy Red Enchilada Sauce is a quick go to or try my Authentic Red Enchilada Sauce that is made from scratch using dried chiles, onions, tomatoes, garlic and herbs. For green sauce lovers like myself, try my Tomatillo Salsa Verde!
How do you roll pork carnita enchiladas?
Once you know how to roll your Mexican enchiladas, this dish becomes quick and easy. Rolling is the hardest part, but there is a method to making sure your carnitas enchiladas stay together.
- Warn tortillas roll better than cold ones. You can fry each side of the shell for about 30 seconds, but if you want to do the whole batch at one time, you can pop them in the microwave or oven.
- Pour the filling down the center of the tortilla. Don’t overfill them. About ⅓ cup is what will fit in each pulled pork enchilada without breaking it.
- Wrap the sides of the tortilla toward the center. Roll one end of the tortilla all the way over the filling and tuck it in.
- Roll that section all the way to the other end of the tortilla
What can you add to pulled pork enchiladas?
In addition to the pulled pork, I add rice, pinto beans, chiles and a combination of cheddar and Cotija cheese. Other ideas for Mexican enchilada ingredients are:
- Sauteed onions
- Bell peppers
- Diced tomatoes
Other variations on this enchilada recipe are:
This recipe first appeared on Kevin Is Cooking July 2013 and has been updated with new photos and video.
Watch how to make this below!
- 4 lb carnitas (See Note 1)
- 15 oz pinto beans drained
- 1 cup rice cooked
- 7 oz can green chiles chopped
- 1 cup Cotija cheese part skim milk cheese, crumbled
- 1/2 cup sharp cheddar cheese shredded
- 1 onion diced fine
- 12 flour tortillas (or corn or wheat tortillas)
- 28 oz Red or Green Enchilada Sauce (See Note 2)
- 1 cup Sharp Cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- Preheat oven to 400˚F
- In a large mixing bowl mix together the carnitas, beans, rice, green chiles, cheeses and onion.
- Divide the filling on the center of each tortilla and roll up (watch video), this filling should make about 12-14 (distributed evenly). Place the rolled tortillas in a 13" x 9" baking pan that has been sprayed with PAM or oiled, with 1/2 cup of the Enchilada Sauce.
- Top rolled enchiladas with remaining enchilada sauce and distribute the 2 cups of cheese evenly over the top (see video).
- Cover with aluminum foil that you spray with PAM to avoid the cheese from sticking. Bake for 20 minutes. Remove foil and place back in the oven for 10 minutes until cheeses are melted and enchiladas are heated through. Remove and let cool slightly before serving.
- Use my Authentic Carnitas recipe.
- Tomatillo Green Chili Sauce or or if you prefer a red sauce, try my Easy Red Enchilada Sauce or purchase from your market 28 oz can Las Palmas Green Chili Enchilada Sauce.