Best 4 Carnitas Enchiladas Recipes

CARNITAS ENCHILADAS

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.

CARNITAS ENCHILADAS (PORK ENCHILADAS)

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!

CARNITAS FOR ENCHILADAS ROJAS

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.

ENCHILADAS CARNITAS

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.