Carnitas Enchiladas Recipe
If you’ve been craving a soul-satisfying Mexican meal that feels like a warm hug from the inside, then this Carnitas Enchiladas Recipe is about to become your new favorite. Imagine juicy, tender shredded pork mingling with bold red enchilada sauce, melted Monterey Jack cheese binding every bite, and the lively crunch of fresh onion and cilantro on top. Every mouthful bursts with layers of flavor and comforting textures, making it a perfect dinner for family gatherings or a cozy night in. Once you dive into these enchiladas, you’ll find it impossible not to circle back for seconds.
Ingredients You’ll Need
Don’t be fooled by the simplicity here—each ingredient plays a starring role in creating the vibrant harmony of this dish. They combine to deliver a balance of savory, spicy, and fresh notes along with contrasting textures that make each bite memorable.
- Shredded carnitas (3 cups): The meaty, tender base that lends a rich pork flavor essential for authentic enchiladas.
- Corn tortillas (12, warmed): Soft and pliable, these deliver the traditional foundation to roll up all the goodness inside.
- Red enchilada sauce (2 cups): Brings a smoky, tangy, and slightly spicy kick that soaks into the tortillas beautifully.
- Shredded Monterey Jack cheese (2 cups): Melts to gooey perfection and adds a creamy richness.
- Chopped onion (1/2 cup): Adds a touch of crunch and sharpness that brightens every bite.
- Chopped fresh cilantro (1/4 cup): Provides herbaceous freshness to garnish and complement the rich flavors.
- Olive oil (1 tablespoon): Helps coat the baking dish and tortillas lightly, preventing sticking and adding a subtle fruitiness.
- Ground cumin (1/2 teaspoon): Infuses a gentle earthiness that enhances the pork’s aroma.
- Garlic powder (1/2 teaspoon): Offers warm undertones that deepen the carnitas’ savory notes.
- Salt (1/2 teaspoon): Balances and amplifies all the flavors in the dish.
- Black pepper (1/4 teaspoon): Adds a mild spiciness that rounds out the seasoning.
- Lime wedges for serving: A squeeze of tartness to brighten and cut through the richness just before digging in.
How to Make Carnitas Enchiladas Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to 375°F and lightly oil a 9×13-inch baking dish. This prevents the enchiladas from sticking and ensures an even bake. The warm oven will help everything meld together beautifully while creating those irresistible bubbly edges.
Step 2: Season the Carnitas
In a mixing bowl, combine the shredded carnitas with ground cumin, garlic powder, salt, and black pepper. This seasoning mix enhances the natural pork flavor while adding subtle depth with aromatic spices. Toss gently until the seasoning evenly coats every bit of meat.
Step 3: Layer the Base Sauce
Spread half a cup of red enchilada sauce over the bottom of the oiled baking dish. This layer acts as a flavorful bed that prevents sticking and infuses the enchiladas from below with tangy, smoky richness.
Step 4: Warm and Fill Tortillas
Warm your corn tortillas until soft and flexible—this step is crucial so they don’t crack when you roll them. Place about a quarter cup of the seasoned carnitas and a tablespoon of shredded cheese in each tortilla, then roll them tightly like little flavor parcels.
Step 5: Assemble the Enchiladas
Place the rolled tortillas seam-side down in the baking dish over the sauce. Pour the remaining enchilada sauce evenly over the top to coat all the rolls generously. Sprinkle with remaining cheese and the chopped onions for that perfect balance of melted cheese and fresh crunch.
Step 6: Bake to Perfection
Bake for 20 to 25 minutes, until the sauce bubbles around the edges, the cheese melts into gooey bliss, and the enchiladas are heated through. This baking stage brings all the flavors together and gives the dish that irresistible inviting look.
Step 7: Garnish and Serve
Once out of the oven, scatter fresh cilantro on top for a vibrant pop of green and fresh taste. Serve immediately with lime wedges ready to add a zesty finishing touch that elevates every bite.
How to Serve Carnitas Enchiladas Recipe
Garnishes
Fresh chopped cilantro and crunchy chopped onions create a fresh contrast to the rich, cheesy filling. A generous squeeze of fresh lime juice right before eating enhances all the flavors and adds a refreshing brightness that cuts through the richness perfectly.
Side Dishes
Pair these enchiladas with classic Mexican sides like Spanish rice, refried beans, or a light crisp salad. These complement the hearty main dish without overshadowing it. A simple guacamole or pico de gallo on the side also makes a delightful addition, giving you more layers of texture and zest.
Creative Ways to Present
Try topping your Carnitas Enchiladas with a dollop of sour cream or a sprinkling of crumbled queso fresco for a creamy, tangy twist. For a festive touch, serve them on colorful plates or alongside a bright mango salsa. And if you want to add a crunchy texture, sprinkle toasted pumpkin seeds or crushed tortilla chips on top just before serving.
Make Ahead and Storage
Storing Leftovers
Carnitas Enchiladas store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers just as delicious—if not more so—than the first serving.
Freezing
You can freeze the assembled, uncooked enchiladas by wrapping the baking dish tightly with plastic wrap and foil. They’ll keep well for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight before baking as directed to ensure even cooking.
Reheating
Reheat leftovers in the oven at 350°F for about 15 minutes or until warmed through and bubbly. Avoid microwaving if possible to keep the tortillas from becoming too soggy and preserve that baked, melty texture everyone loves.
FAQs
Can I use flour tortillas instead of corn?
Absolutely! Flour tortillas work well and lend a softer texture, but corn tortillas give the Carnitas Enchiladas Recipe a more traditional, authentic flavor that many people prefer.
How spicy is this recipe? Can I adjust it?
The recipe has a mild to medium spiciness coming from the red enchilada sauce. Feel free to add chopped jalapeños or hot sauce to the filling for extra heat, or use a milder sauce if you prefer less spice.
What can I add to make these enchiladas more filling?
Adding black beans, sautéed peppers, or even a handful of corn kernels to the carnitas filling can boost volume and introduce fantastic textures, making the meal heartier and more colorful.
Is this dish gluten-free?
Yes, as long as you use corn tortillas, which are naturally gluten-free. Double-check your enchilada sauce ingredients to ensure there are no hidden gluten-containing additives.
Can I prepare this recipe ahead of time?
Definitely! You can assemble the enchiladas and refrigerate them for several hours or overnight before baking. Just cover tightly to prevent drying out, then pop into the oven when ready.
Final Thoughts
This Carnitas Enchiladas Recipe is the kind of comforting, flavor-packed dish that makes weeknight dinners exciting and weekend feasts festive. It’s easy to prepare, uses straightforward ingredients, and yields satisfying results that bring smiles to the table. I can’t recommend it highly enough—go ahead and make a batch, then watch everyone fall in love bite by delicious bite.
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Carnitas Enchiladas Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Delicious and authentic Carnitas Enchiladas featuring tender shredded pork wrapped in warm corn tortillas, smothered with rich red enchilada sauce, melted Monterey Jack cheese, and topped with fresh onions and cilantro. This Mexican main course is perfect for an easy weeknight dinner or festive gathering.
Ingredients
Filling and Toppings
- 3 cups shredded carnitas
- 1/2 cup chopped onion
- 1/4 cup chopped fresh cilantro
- 2 cups shredded Monterey Jack cheese
- Lime wedges for serving
Enchiladas and Sauce
- 12 corn tortillas, warmed
- 2 cups red enchilada sauce
Spices and Oil
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish to prevent sticking and set aside.
- Season the Carnitas: In a mixing bowl, combine the shredded carnitas with ground cumin, garlic powder, salt, and black pepper to evenly flavor the meat.
- Prepare the Sauce Base: Spread 1/2 cup of red enchilada sauce evenly over the bottom of the prepared baking dish to prevent sticking and infuse flavor.
- Warm the Tortillas: Heat the corn tortillas until pliable and easy to roll, either on a griddle or in the microwave wrapped in a damp towel.
- Fill and Roll Tortillas: Place about 1/4 cup of seasoned carnitas and approximately 1 tablespoon of shredded Monterey Jack cheese on each tortilla. Roll them tightly and place seam-side down in the baking dish.
- Add Sauce and Toppings: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the top with the remaining shredded cheese and chopped onion for extra flavor.
- Bake: Bake uncovered in the preheated oven for 20 to 25 minutes, until the enchiladas are hot, sauce is bubbly, and cheese is melted and slightly golden.
- Garnish and Serve: Remove the enchiladas from the oven. Garnish with fresh chopped cilantro and serve with lime wedges on the side for a zesty finish.
Notes
- For a more traditional flavor, use corn tortillas; flour tortillas can be substituted if preferred.
- Boost the filling by adding black beans or sautéed peppers inside the enchiladas.
- To achieve crispier edges, leave some of the tortillas’ tops slightly exposed while baking.
- Ensure tortillas are warmed to prevent cracking when rolling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
