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
Scale
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.
