Simple Pork Carnitas Enchiladas

When I make carnitas I always make a large batch. It always makes sense to do so and there are so many great dishes you can make from the carnitas (Mexican pulled pork).  This carnitas enchilada recipe is one of my favorite dishes to make with my leftover carnitas.  

Why I love this Carnitas Enchilada Recipe

I think making enchiladas can often feel daunting.  It always seems like it is going to require a lot of time and prep.  This recipe uses only six ingredients and less than 10 minutes of prep time.  So as you can see this recipe is both simple and fast.

This recipe is also delicious and filling.  The combination of the rich pork carnitas with red enchilada sauce is sooo good.  The addition of black beans or pinto beans makes these enchiladas a hearty meal.  

Honestly, I could eat this recipe every week and if you try some of my recommended substitutions you will see how you can easily switch things so you never get tired of this recipe.

Carnitas Enchiladas Ingredients

When making great enchiladas you do not need a lot of ingredients.  You only need a few very good ingredients to end up with a delicious meal.  This enchilada recipe using pork carnitas has only six ingredients but is loaded with flavor.

Carnitas is the main ingredient of the enchiladas.  I like to make my carnitas in advance so that I can throw together these enchiladas for an easy weeknight meal.  The rich flavor and amazing texture of the carnitas is what really make these enchiladas amazing.

Enchilada Sauce is the second most important ingredient.  You can use a canned enchilada sauce but I like to use this easy enchilada sauce recipe which makes the perfect amount for this recipe.  The zesty and slightly spicy tomato based enchilada sauce pairs perfectly with the pork carnitas.

Shredded Cheese goes inside and on top of these enchiladas to ensure they have that nice gooey and cheesy texture.  You can use a preshredded Mexican cheese blend or a combination of shredded cheddar, jack and mozzarella cheeses.

Flour Tortillas are what I use for all my enchiladas, but you can use corn if you prefer.  I find flour tortillas hold up best in the sauce and do not fall apart as much as corn tortillas.  I like to use 6 inch tortillas for enchiladas since they are easy to roll and make portioning more flexible for families.

Pinto Beans are mixed in with the carnitas and cheese filling for a little extra protein and flavor.  I like the addition of beans in my enchiladas as they can squish in and fill the gaps between pieces of meat and their flavor combines perfectly with pork and cheese.

Diced Green Chiles are used as a topping on the enchiladas before baking them in the oven.  I find the green chiles to add a little more flavor and also make the presentation a little nicer.  These can always be left off.

How to Make Carnitas Enchiladas

Enchiladas are really easy to make and this recipe is no exception.  And when you are making enchiladas do not worry too much about the rolling and presentation.  I promise the end result will still be so delicious even if some of the filling falls out of your enchiladas as you roll them, or when you serve it.

Here are the simple steps needed to make enchiladas:

1. Combine the carnitas, ½ the shredded cheese, ⅓ of the enchilada sauce and can of pinto beans (drained and rinsed) in a large bowl.  You will want to make sure the carnitas is room temperature or slightly warm so you can mix it easily with the other ingredients.
2. Spread about ½ a cup of enchilada sauce to the bottom of a large casserole pan.  Enough to cover the bottom with a thin layer.
3. Build your enchiladas but placing a tortilla on a plate and add ¼-⅓ cup of filling to the center of the tortilla and then roll up the tortilla.  Place the enchilada in the bottom of the pan with the seam on the bottom.  Continue using all the tortillas.  Be sure to tuck the tortillas closely together so that they help keep eachother together.
4. Top the completed enchiladas with the remaining enchilada sauce and then sprinkle with the shredded cheese.
5. Add the diced green chiles to the top of the enchiladas either in two lines or as dolops all over.
6. Bake the enchiladas in the oven for 25 minutes, broil for 3 minutes and then let rest for 5 minutes before serving.

Carnitas Enchilada Substitutions

This enchilada recipe can be used as a simple base recipe that you can then substitute out ingredients to make endless different types of enchiladas.

• Carnitas – if you do not have carnitas do not worry.  You can always use pulled pork as the closest substition.  If you do not like pork, shredded chicken works great.  You can use pulled chicken breast or chicken thighs.  This recipe s a great way to use leftover meat.  I have even made it with leftover brisket and pot roast.  If using unseasoned shredded meat I recommend adding 1 tsp of chili powder to the filling mixture.
• Pinto Beans – I like pinto beans for their creamy texture and mild flavor.  You can always substitute the can of pinot beans for a can of black beans, or a can of corn.  If you want to have vegetables instead of the beans you can use a 1.5 cups of sauteed onions and peppers, summer squash or zucchini.

There are endless meat and vegetable combinations you can make.  Try out a couple and make what is best for your family.  We eat a lot of chicken so I frequently substitute leftover rotisserie chicken for the pork carnitas.  When I use chicken I prefer to have black beans instead of pinto beans.

Tips and Tricks to making great enchiladas everytime

Here are a few tips to help make sure your enchiladas turn out great everytime.

• Add some enchilada sauce to the bottom of the baking dish.  This layer of sauce helps prevent the tortillas from sticking and ensures your sauce is evenly distributed.
• Warm your tortillas before rolling your enchiladas.  I always heat my tortillas in the microwave for 10-20 seconds to help soften them.  This is especially important with corn tortillas.  I will also wrap the corn tortillas in a slightly damp paper towel to help soften them even more.  Warming your tortillas this way will make them easier to roll and less likely to tear.
• Bake, broil, rest.  I find the best result is if you bake them, broil slightly to brown the top and then let them rest at least 5 minutes.  Letting them rest will allow the cheese to firm up a little and help make the enchiladas easier to serve.

Simple Carnitas Enchiladas Video Recipe

Here is the easy video recipe for these delicious carnitas enchiladas. The video outlines all the ingredients and steps needed to ensure you can make this recipe perfectly the first time.

With a few simple tips and tricks this carnitas enchilada video recipe takes all the stress out of making enchiladas as a weeknight dinner.

Simple Pork Carnitas Enchiladas

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This pork carnitas enchilada recipe uses only six ingredients and less than 10 minutes of prep time. This recipe is both simple and fast.

• Total Time: 38 minutes
• Yield: 5 1x

Ingredients

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• 2 cups carnitas – warm or room temperature
• 1 can pinto beans, drained and rinsed (1.5 cups)
• 3 cups enchilada sauce (homemade or 2 cans of store bought)
• 3 cups of shredded cheese (about 12 oz)
• 10 flour tortillas, six inch

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Instructions

1. Preheat oven to 350 degrees
2. Combine the carnitas, ½ the shredded cheese, ⅓ of the enchilada sauce and can of pinto beans (drained and rinsed) in a large bowl.  You will want to make sure the carnitas is room temperature or slightly warm so you can mix it easily with the other ingredients.
3. Spread about ½ a cup of enchilada sauce to the bottom of a large casserole pan.  Enough to cover the bottom with a thin layer.
4. Build your enchiladas but placing a tortilla on a plate and add ¼-⅓ cup of filling to the center of the tortilla and then roll up the tortilla.  Place the enchilada in the bottom of the pan with the seam on the bottom.  Continue using all the tortillas.  Be sure to tuck the tortillas closely together so that they help keep eachother together.
5. Top the completed enchiladas with the remaining enchilada sauce and then sprinkle with the shredded cheese.
6. Add the diced green chiles to the top of the enchiladas either in two lines or as dolops all over.
7. Bake the enchiladas in the oven for 25 minutes, broil for 3 minutes and then let rest for 5 minutes before serving.

• Author: anthony
• Prep Time: 10
• Cook Time: 28
• Category: Mexican
• Method: Oven
• Cuisine: Mexican

How to store leftover enchiladas?

Enchiladas are great as leftovers.  If you manage to keep yourself and everyone else from eating them all that night you can store leftover enchiladas in an airtight container in the fridge for 3-4 days.  I like to store them in small containers with 2 per container so I can heat them as needed for a quick individual dinner or lunch.