Carnitas Enchiladas (Made with Leftover Carnitas)
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These carnitas enchiladas roll tender, crispy-edged pork, black beans, sweet corn, and Monterey Jack into soft tortillas, then bake them under a tangy red enchilada sauce until the cheese melts and bubbles. Use my dried pepper carnitas for deep, earthy chile flavor or my easy crockpot carnitas for a brighter, citrusy version.
These carnitas enchiladas are how I turn leftover carnitas into a second dinner. Tender pork with crispy edges gets rolled up with black beans, corn, and Monterey Jack, then baked under red enchilada sauce until the cheese melts and bubbles.
The sauce matters here as much as the pork. I’ve tried a lot of store-bought enchilada sauces, and Siete’s red enchilada sauce comes out on top for flavor every time, so it’s the only one I use. It tastes like chiles and tomato, not just salt, and one 15-ounce jar is just about what this recipe needs.
Use whichever carnitas you have. My pork carnitas with dried Mexican peppers are the ones I make 99% of the time, and their chile-coated, charred edges carry right through the filling. On a weeknight, my easy crockpot carnitas get you there with less work, and they get broiled for crispy edges too.
What to serve with carnitas enchiladas
These enchiladas are a full meal on their own, so I keep the toppings simple. A spoonful of sour cream, some of my favorite guacamole, and a handful of fresh cilantro add something cool and fresh against the hot, cheesy enchiladas.
When I want a vegetable on the side, I make my Mexican cucumber salad. It’s crisp, bright, and cold, which is exactly what you want next to a rich pan of pork and melted cheese.
How to store and freeze carnitas enchiladas
Fridge: These are at their peak fresh from the oven, while the cheese is still soft and bubbling. Leftovers keep in a covered container in the fridge for up to 2 days. Since the carnitas are already leftovers, I keep this window short.
Reheat: Place the enchiladas in an oven-safe dish, cover with foil so the tortillas don’t dry out, and reheat at 350°F for 20-25 minutes, until hot all the way through.
Freeze unbaked: Line your casserole dish with parchment paper, leaving the edges hanging over the sides. Assemble the enchiladas in the dish and freeze until solid. Once they’re frozen, use the parchment to lift them out, then slide the whole block into a large freezer bag. This way your casserole dish isn’t stuck in the freezer. The enchiladas keep for up to 3 months.
To bake, take the frozen enchiladas out of the bag and set them back into the casserole dish, parchment and all. Thaw them overnight in the fridge, then bake as directed.
Freeze baked: Let leftovers cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat as above.
Carnitas Enchiladas (Made with Leftover Carnitas)
Ingredients
- 3 cups pork carnitas (see notes)
- 1 cup canned black beans (drained and rinsed)
- 1 cup frozen corn (thawed)
- 2 cups grated Monterrey Jack cheese
- 1 15-ounce jar of enchilada sauce
- 8 6-inch flour or corn tortillas
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Add the carnitas, black beans, corn, and ½ cup of cheese to a large bowl. Pour ½ cup of enchilada sauce over top and mix well.1 cup canned black beans, 1 cup frozen corn, 3 cups pork carnitas
- Spread ½ cup of the enchilada sauce in the bottom of a 9×13-inch baking dish. Divide the enchilada filling between 8 tortillas – use about ½ cup per tortilla. Roll the tortillas up tightly and place them seam-side down in the baking dish.8 6-inch flour or corn tortillas
- Pour the remaining 1 ½ cups of enchilada sauce over the top and spread it to the edges. Sprinkle the remaining 1 ½ cups of cheese over the top.2 cups grated Monterrey Jack cheese, 1 15-ounce jar of enchilada sauce
- Bake the enchiladas for 25-30 minutes, until the cheese has melted and the enchiladas are hot and bubbly.
Notes
- Mexican Pork Carnitas uses dried Mexican chiles and is the recipe I use 99% of the time.
- Easy Pork Carnitas is the recipe I make on weekdays when I need something easier.
Nutrition
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holy moly, these turned out so well. I appreciated your idea to use corn tortillas instead. Thanks!
The tender, flavorful pork combined with the rich, tangy sauce made for an incredible meal. The melted cheese on top was the perfect finishing touch. I’ll definitely be making these again!
I could not find anywhereat what temperature do you bake these. 350? 375?
In step 1 you preheat your oven to 350 Fahrenheit. 🙂
Using a. Flour tortilla to make an enchilada is like using a hot dog to make a taquito. Tacos and enchiladas are made with corn tortillas. Burritos (if you must) are made with flour tortillas. These facts were learned from genuine abuelitas at church dinners in 50s’ Southern California.
This looks amazing and so easy!! If I wanted to freeze this before baking, would I still thaw it in the fridge first, or would I bake straight frozen? Thanks!
I would thaw it first in the fridge for the best results.