Carnitas enchiladas are a delicious and versatile dish that can be made with a variety of ingredients. They are perfect for a quick and easy weeknight meal or for a special occasion. With their tender pork carnitas, flavorful sauce, and melted cheese, carnitas enchiladas are sure to be a hit with everyone who tries them.
Check out the recipes below so you can choose the best recipe for yourself!
CARNITAS ENCHILADAS
Shredded pork enchiladas made with tender Instant Pot carnitas
Provided by Julia
Categories Main Course
Time 2h20m
Number Of Ingredients 5
Steps:
- Make a batch of Instant Pot Carnitas (or Crock Pot Carnitas).
- Prepare a batch of enchilada sauce, or use 1 (28-ounce) can of store-bought enchilada sauce.
- Preheat the oven to 375 degrees F.
- Pour 1/3 cup of enchilada sauce in the bottom of a large 13" x 9" casserole dish and spread it around to coat the bottom of the dish.
- Transfer 1.5 cups of sauce into a large mouth bowl. Dip one side of a tortilla into the sauce to coat the full surface.
- Add desired amount of carnitas meat to the center of the tortilla. Fold the tortilla over the meat to create an enchilada.
- Repeat for remaining meat and tortillas. Note: a 4.5 pound pork roast should yield about 8 to 10 enchiladas.
- Pour any remaining enchilada sauce from the bowl you used to dip the tortillas over the enchiladas, then pour all of the rest of the enchilada sauce over the enchiladas evenly.
- Sprinkle the grated cheddar and Monterey Jack over the enchiladas.
- Bake on the center each of the oven 20-30 minutes, until cheese is melted and sauce is bubbly.
- Remove enchiladas from the oven and allow them to cool 10 minutes before serving. Garnish with green onion and cilantro.
Nutrition Facts : Calories 547 calories, Carbohydrate 31 grams carbohydrates, Fat 26 grams fat, Fiber 3 grams fiber, Protein 45 grams protein, ServingSize 1 enchilada, Sugar 2 grams sugar, UnsaturatedFat 0 grams unsaturated fat
CARNITAS ENCHILADAS (PORK ENCHILADAS)
Carnitas Enchiladas (AKA Pulled Pork Enchiladas) are a delicious alternative way to eat enchiladas. Rich, crispy carnitas are wrapped in tortillas and covered with a tangy homemade enchilada sauce and plenty of cheese. This recipe makes ten enchiladas which can be baked all at once or frozen in batches for smaller households.
Provided by Tracy
Categories Dinner
Time 1h
Number Of Ingredients 18
Steps:
- Pre-measure all of your sauce ingredients (flour, spices, and salt will be added together so they can all go in the same small bowl) and place them next to the stove.
- In a medium pot, heat oil over medium heat. Add flour, spices, and salt and whisk until a thick paste forms and begins to bubble, 30 seconds to 1 minute.
- Whisk in tomato paste and stir until mostly combined. Slowly pour in broth, whisking out any lumps as they form and whisk until completely smooth. Bring to a simmer and cook, whisking often, until sauce has thickened, 6 to 9 minutes.
- Remove from heat, stir in vinegar, and add salt and pepper to taste. Set aside to cool slightly.
- Preheat oven to 350°F.
- Lightly grease your baking dish and add 1/4 cup of the enchilada sauce to the bottom of your dish, spreading it so that it mostly coats the bottom in a thin layer.
- Place warm carnitas in a bowl and add 3/4 cup of sauce. Stir until well-combined. Fill each tortilla with about 1/3 cup of meat and roll tightly. Place in the baking dish, seam-side down.
- Pour remaining sauce over the enchiladas and sprinkle the cheese over the top.
- Bake for 25 to 30 minutes, until cheese is melted and the edges of the tortillas are just slightly crispy and browned.
- Cool for 10 minutes before serving. Top with sour cream and pico de gallo if desired. Enjoy!
Nutrition Facts : Calories 381 kcal, ServingSize 1 serving
ENCHILADAS CARNITAS
Make and share this Enchiladas Carnitas recipe from Food.com.
Provided by Andtototoo
Categories Pork
Time 2h10m
Yield 12 enchiladas, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut the pork meat into 1 1/2" cubes
- Put the meat into a large saucepan and cook with 1/4 cup water, uncovered, until most of the liquid has evaporated and the drippings are very brown.
- Stir frequently during this step.
- Add the onion, carrot, chili powder, oregano, garlic, salt and 4 cups water.
- Bring mixture to a boil, cover, reduce heat and simmer for 60 minutes.
- Uncover, increase heat to high, and cook, stirring often, until the liquid has evaporated.
- Cool and shred the meat mixture.
- Lightly fry the tortillas in oil on each side until soft.
- Put the meat and cheese inside each tortilla, roll, and put the seam side down in a greased 9 x 13" pan.
- Top with the enchilada sauce and any remaining cheese.
- Bake in a 400F oven for 20-30 minutes, or until everything is very hot.
- Remove from oven.
- [At this point I like to sprinkle the tops of the enchiladas with a little cut up lettuce, diced tomato, sliced black olives, and a dab of sour cream.]
- Serve at once.
Nutrition Facts : Calories 1216.1, Fat 84.5, SaturatedFat 43.5, Cholesterol 272.6, Sodium 1080.6, Carbohydrate 38.2, Fiber 5.6, Sugar 3.4, Protein 75.6
CARNITAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 6h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 275 degrees F.
- Put the poblano and onion slices in the bottom of a heavy pot. Mix the cayenne, cumin and a pinch of salt and pepper together in a bowl, then use the mixture to season the pork shoulder. Put the pork on top of the vegetables. Add the chicken broth, jalapeno slices, lime zest and juice and orange zest and juice. Cover and cook until tender, 4 to 5 hours.
- Turn the heat up to 450 degrees F, remove the lid and cook until the surface crisps slightly, 15 to 20 minutes. Remove the pork to a board and let it rest until cool enough to handle, then remove the fat and shred the meat with 2 forks.
- Strain the vegetables from the sauce and set aside. Put the meat in serving dish, add the vegetables and pour over some of the sauce.
- Serve the shredded pork with warm corn tortillas, radishes, pickled jalapenos, pico de gallo, hot sauce, lime wedges and cilantro leaves.
PORK CARNITAS
Many find carnitas a little dry or flavorless. These have a great, distinctive flavor and are requested by friends and family over and over. Serve with warm, fresh tortillas and salsa.
Provided by Nette
Categories World Cuisine Recipes Latin American Mexican
Time 3h45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.
- Preheat the oven to 400 degrees F (200 degrees C).
- Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
- Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 2.3 g, Cholesterol 62.5 mg, Fat 19.1 g, Fiber 0.4 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 2072.3 mg, Sugar 1.1 g
ENCHILADAS ROJAS
The finish on these enchiladas is more authentic than their melted-cheese-topped brethren -- crumbled queso fresco, diced white onion, and pickled jalapeno slices finish off this earthy, fragrantly spiced dish.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 1h15m
Yield Makes 12
Number Of Ingredients 14
Steps:
- Toast chiles in a dry medium skillet over medium-high until fragrant and blistered, 1 to 2 minutes a side. Wipe skillet clean. Remove and discard chile stems and seeds; transfer chiles to a bowl. Cover with 3 cups hot water and let soak 15 minutes. Remove chiles, reserving liquid.
- Blend chiles, cinnamon, clove, oregano, thyme, peppercorns, sesame seeds, peanuts, onion, and 1 1/2 cups reserved liquid until smooth. Heat 2 tablespoons oil in skillet over medium-high. Add sauce and cook, stirring constantly, until thickened, 5 minutes. Add 1 cup reserved liquid; bring to a boil. Season with salt; keep warm.
- Heat 1 tablespoon oil in another skillet over medium. Gently fry tortillas one at a time, using 1 tablespoon oil for every 3 tortillas, until pliable, about 30 seconds a side. Remove each with tongs, letting oil drip back into skillet, and dip into sauce, turning to fully coat. Transfer to a plate.
- Place a heaping 1/4 cup carnitas in center of a tortilla. Roll tightly and place, seam-side down, in a 9-by-13-inch baking dish. Repeat with remaining tortillas, arranging them in dish in 2 rows. Pour remaining sauce over enchiladas. Top with queso fresco, onion, jalapeno, and cilantro; serve.
CARNITAS FOR ENCHILADAS ROJAS
Pork shoulder is braised until tender, then browned until crisp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h30m
Number Of Ingredients 3
Steps:
- Combine pork, garlic and salt in a 10-inch cast-iron skillet. Add 2 cups water; bring to a boil. Reduce heat and simmer, turning occasionally, until water has evaporated, about 1 hour; pork will begin to brown in its own fat. (If using leaner part of shoulder, add 1 to 2 tablespoons safflower oil.) Increase heat to medium and cook pork on all sides, turning and scraping up crisp bits with a spatula, until browned and tender, about 15 minutes. Coarsely shred with two forks.
Tips:
- Choose the right pork shoulder. Look for a pork shoulder that is well-marbled with fat. This will help the meat stay moist and flavorful as it cooks.
- Cook the pork shoulder low and slow. The best carnitas are cooked for a long time at a low temperature. This allows the meat to become tender and fall apart easily.
- Shred the pork shoulder before using it in the enchiladas. This will make it easier to distribute the meat evenly throughout the dish.
- Use a variety of toppings. Carnitas enchiladas can be topped with a variety of ingredients, such as cheese, sour cream, guacamole, and salsa. Get creative and experiment with different combinations to find your favorite topping.
Conclusion:
Carnitas enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. They are a great way to use up leftover pork shoulder, and they can be customized to your liking with a variety of toppings. So next time you are looking for a quick and easy meal, give carnitas enchiladas a try.
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