Pork Enchiladas

5 from 3 votes

These delicious enchiladas are filled with juicy pork carnitas and smothered in melted cheese. Topped off with homemade red enchilada sauce, this is a dinner that the whole family will go crazy over.

Prep Time15

Cook Time25

Total Time40

Course: Dinner

Cuisine: Mexican

Keyword: carnitas enchiladas, pork enchiladas

Servings:

Author: Alyssa Rivers

Ingredients

3 cups pork carnitas homemade or store-bought
2 cups red enchilada sauce homemade or store-bought
1 (4-ounce) can diced green chilies
1 cup shredded Monterey Jack cheese
1 cup shredded Colby Jack cheese
8-12 large flour tortillas
fresh chopped cilantro for garnish

Instructions

Prepare 3 cups pork carnitas ahead of time. A link is provided in the recipe card, or you may use store-bought.
Preheat your oven to 350 degrees Fahrenheit and lightly grease a large baking dish. Spread about ¼ cup of the 2 cups red enchilada sauce evenly on the bottom of the entire dish.
Combine the pork carnitas and 1 (4-ounce) can diced green chilies in a large bowl and mix well.
To assemble the enchiladas, spoon a generous amount of the pork mixture into the middle of one of the 8-12 large flour tortillas. Add about 2 tablespoons of the 1 cup shredded Monterey Jack cheese on top of the pork. Roll it up tightly, placing it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are evenly coated.
Sprinkle 1 cup shredded Colby Jack cheese evenly over the top of the enchiladas.
Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes until the enchiladas are warmed through and the cheese has melted.
Remove the foil and continue baking for an additional 5 minutes or until the cheese turns golden and bubbly.
Enjoy the enchiladas warm with fresh chopped cilantro for garnish or your desired toppings!

Nutrition

QR code

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