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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.
You can’t go wrong with enchiladas for dinner. They’re just so hearty, cheesy, and flavorful! A few more great recipes to try: white chicken enchiladas, enchiladas with avocado cream sauce, or to jazz up the most important meal of the day – breakfast enchiladas!
Carnitas Enchiladas
Get ready to experience the ultimate comfort food: pork enchiladas that will have everyone begging for seconds. Imagine juicy pork carnitas wrapped in soft flour tortillas and smothered in a savory red enchilada sauce, packed with smoky flavors. The diced green chilies add a gentle kick of heat, perfectly complementing the savory pork.
But wait, there’s more! The gooey, melted blend of Monterey Jack and Colby Jack cheese takes these enchiladas to another level of deliciousness. You can never go wrong with heaps of melty cheese. Each bite is an amazing combo of tender pork, tangy sauce, and creamy cheese. And don’t forget the final touch—a sprinkle of fresh cilantro! This dish is perfect for any occasion, whether it’s a family dinner or potluck with friends. I know your family will love them as much as mine does.
What is Carnitas?
Carnitas is a delicious dish that features tender Mexican pulled pork. The meat is simmered in things like chili powder, cumin, and citrus juices until it becomes tender and juicy. You can make it either in the slow cooker or Instant Pot!
Ingredients for Pork Enchiladas
This is everything you need to put this tasty dish together! The combination of flavors will have you coming back for seconds (and maybe even thirds!) Measurements can be found in the recipe card below.
- Pork Carnitas: Juicy, flavorful, and slow-cooked to perfection! Prepare ahead of time using my recipe here.
- Red Enchilada Sauce: You can use canned enchilada sauce, but I recommend using homemade sauce for the best flavor! You can also use green enchilada sauce if you prefer.
- Diced Green Chilies: These add mild heat and delicious flavor to the enchiladas.
- Shredded Monterey Jack and Colby Jack Cheese: This is my favorite blend of cheeses for Mexican inspired dishes! It’s so melty and flavorful! You could also use shredded Mexican cheese or cheddar cheese for easy prep.
- Flour Tortillas: The flour tortillas serve as the vessel for the pork carnitas, holding all the delicious ingredients together. Feel free to swap these out for corn tortillas if that’s what you prefer!
- Fresh Cilantro: Fresh herbs are a must! Add chopped cilantro to the pork enchiladas for an extra pop of bright flavor.
How to Make the Best Pork Enchiladas
Carnitas enchiladas are actually super easy to prepare! Fill your tortillas, cover with cheese and sauce, then pop your baking dish in the oven! After 20 minutes of bake time, you’ll have meaty, cheesy goodness ready to enjoy!
- Prepare Carnitas: Prepare pork carnitas ahead of time. A link is provided in the recipe card.
- Preheat Oven, Prepare Casserole Dish: Preheat your oven to 350 degrees Fahrenheit and lightly grease a baking dish.
- Combine Pork and Chilies: In a large bowl, combine the pork carnitas and diced green chilies, mixing them well.
- Fill Tortillas, Add Cheese, and Place in Baking Dish: Take a flour tortilla and spoon a generous amount of the pork and chili mixture onto it. Sprinkle 2 tablespoons of 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.
- Cover With Sauce: Pour the red enchilada sauce over the rolled tortillas. Coat evenly. Set aside a small amount of sauce for later use.
- Top With Cheese: Sprinkle the shredded Colby Jack cheese over the top of the enchiladas, reserving a small amount for garnish.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes until the enchiladas are heated through and the cheese has melted.
- Melt: Remove the foil and continue baking for an additional 5 minutes or until the cheese turns golden and bubbly.
- Serve: Serve warm and garnish with cilantro or desired toppings.
Cooking Tips and Delicious Variations
Make these pork enchiladas your own! Here are a few ideas on how to customize and perfect them:
- Warm Your Tortillas: Before you assemble the enchiladas, warm up your flour tortillas. This makes them more pliable and less likely to tear when rolling. You can heat them in a dry skillet or microwave them for a few seconds until they become soft and easier to work with.
- Use Different Sauce: I use red enchilada sauce in this recipe- it’s rich, savory, and made with warm spices! If you want, you can use green enchilada sauce instead. It’s bright and tangy with a mild kick of spice.
- Swap Out Chilies: If you want more heat, swap out the green chilies for diced jalapenos, chipotle peppers, or serrano peppers.
- More Toppings: Add a dollop of sour cream, sliced avocados, or salsa!
- Serve With: These enchiladas are great on their own, but you can also serve them with a side of refried beans, black beans, or Mexican rice.
Storing Leftovers
Pork enchiladas are super easy to store and heat up later for a quick and easy meal. I doubt you’ll have any leftovers, but just in case, here’s how to keep them fresh:
- In the Refrigerator: Store leftovers in an airtight container for up to 4 days. When you’re ready to enjoy your enchiladas, heat in the oven or microwave until warmed through.
- In the Freezer: Wrap enchiladas in aluminum foil and then place in a freezer bag. They will stay good in the freezer for 2 months. Before serving, thaw overnight in the fridge, then reheat in the oven for 15-20 minutes at 350 degrees Fahrenheit.
More Enchiladas Recipes to Try:
If you love enchiladas as much as I do, here are a few more recipes to add to your dinner lineup. They’re all easy to prepare and packed with savory, cheesy goodness! I promise they’ll be a hit with everyone in your family. They always fly off the table at my house! Even my picky eaters can never get enough.
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Pork Enchiladas
Ingredients
- 3 cups pork carnitas
- red enchilada sauce
- 4 oz diced green chilies
- 1 cup Monterey jack cheese, shredded
- 1 cup Colby jack cheese, shredded
- 8-12 flour tortillas
- fresh cilantro
Instructions
- Prepare pork carnitas ahead of time. A link is provided in the recipe card.
- Preheat your oven to 350 degrees Fahrenheit and lightly grease a baking dish. Pour about 1/4 cup of enchilada sauce into the prepared pan and spread it evenly to coat the bottom of the pan.
- In a large bowl, combine the pork carnitas and diced green chilies, and mix well.
- To assemble the enchiladas, spoon a generous amount of the pork mixture in the middle of the tortilla. Sprinkle about 2 tablespoons of 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 red enchilada sauce over the rolled tortillas, ensuring they are evenly coated.
- Sprinkle the Colby Jack cheese 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 cilantro or desired toppings!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Where are the instructions for preparing the carnitas? Could you provide a link here? I’m not very good at navigating links on the internet. Thanks, Jane
Hi Jane, here is the link for pork carnitas. Let me know how it turns out!
Best enchiladas I’ve ever made!
Can I prepare and freeze before cooking? I want to take on a trip and cook when we arrive
Yes! To freeze these pork enchiladas, wrap the cooked enchiladas in aluminum foil and then place in a freezer bag. They will stay good in the freezer for 2 months. Before serving, thaw overnight in the fridge, then reheat in the oven for 15-20 minutes at 350 degrees Fahrenheit.
very nice, I’ve always only used shredded beef, so carnitas is a nice change, thank you!
I’ll be making this tonight for the first time. It looks delicious and easy, two of my favorite things.
I made them and they were a winner. I bought carnitas at Costco and a 4 Mexican blend of cheese. I’m going to be making these for a long time. Thanks for the great recipe.
Hi ,
Thank you for your recipes, they are all fantastic
I want to make enchiladas, but I don’t know how it will turn out. I’m afraid the tortillas get soggy because of the sauce. Don’t they get soggy?
These didn’t get soggy, but as a precaution, you can try frying each tortilla in some oil over the stove. Leave the tortilla in the oil for about 8-10 seconds on each side. This keeps the tortilla from absorbing too much sauce.