Pork Enchiladas
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.
Servings: 8
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
Serving: 1enchilada | Calories: 376kcal | Carbohydrates: 32g | Protein: 21g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 66mg | Sodium: 935mg | Potassium: 97mg | Fiber: 1g | Sugar: 15g | Vitamin A: 422IU | Vitamin C: 3mg | Calcium: 311mg | Iron: 2mg
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