Carnitas Enchiladas
This post may contain affiliate links. Please read our disclosure policy.
These carnitas enchiladas are so satisfying: tender melt-in-your-mouth pulled pork is rolled up with golden corn and black beans in a soft flour tortilla, topped off with enchilada sauce and gooey melted cheese. It's a perfect low-effort-high-reward dinner the whole family will love!
For other enchilada recipes, check out these green chicken enchiladas and vegetarian skillet enchiladas recipes.
Succulent pulled pork dotted with crispy bits meets with corn and black beans to make a hearty and delicious filling in this carnitas enchiladas recipe. Smother it with flavorful enchilada sauce and crown it with tasty, melted cheese and you've got yourself a winning easy weeknight meal or crowd-pleasing potluck dish!
Ingredients needed
This is what you need to make pulled pork carnitas enchiladas:
- Pork carnitas: Succulent and slow-cooked for a hearty, flavor-packed filling. Use our pork carnitas recipe or try our crockpot carnitas version.
- Canned black beans: Contribute texture, substance and flavor.
- Corn: Thaw frozen corn to give a burst of sweetness.
- Monterey Jack Cheese: Creamy and mild for gooey, melty texture.
- Enchilada sauce: For a flavor-packed coating.
- Flour tortillas: The vessel for the fillings
How to make carnitas enchiladas
Once you've got your pulled pork, this recipe is as simple as opening up cans and assembling the enchiladas, then popping it in the oven to work its magic! This is how you do it:
- Prepare pork carnitas: Make pork carnitas for the filling or use up leftovers.
- Make the tortilla filling: While the oven preheats, toss the pork, black beans, corn, and cheese into a big bowl. Add some enchilada sauce and mix everything together.
- Assemble the enchiladas: Pour some enchilada sauce into a casserole dish, then add some of the fillings into a tortilla, rolling it up tightly and placing it seam down in the baking dish. Repeat until the dish is full.
- Top it off: Spread the rest of the enchilada sauce over the top before sprinkling the cheese.
- Bake until bubbly: Bake until the cheese is melted and the enchiladas are bubbly.
What to serve with carnitas enchiladas
These carnitas enchiladas shine on their own, especially with a dollop of sour cream, a sprinkle of fresh cilantro, and lime wedges on top. Complement the meal with other Tex-Mex dishes, like these sweet potato nachos, corn salsa with black beans, Mexican cucumber salad, or this peach salsa. Spicy Mexican riceĀ orĀ taco rice are filling accompaniments.
This dish is also perfect for gatherings and potlucks. Kick off the fiesta with some appetizers: whip up this easy guacamoleĀ orĀ corn dip and serve alongside tortilla chips. These margarita popsicles are a delicious way to end the meal.
Recipe FAQs
Can I make these gluten-free?
To make these gluten-free, use corn tortillas. They have a different texture and a distinct corn flavor and tend to fall apart more than flour tortillas. But if you cannot eat wheat, they make a good substitute.
Can I store leftovers?
This recipe is best enjoyed fresh from the oven when the cheese is all gooey and perfectly melted. If you have leftovers, keep them in an airtight container in the refrigerator for up to two days and reheat them in an oven-safe dish in a hot oven for 20-25 minutes. If freezing, thaw in the fridge overnight before eating. You can also freeze them unbaked.
Can I use other types of cheese?
Monterey jack is our top pick, but you can use other cheeses in a pinch. Pepper jack cheese adds a bit of heat and cheddar cheese provides a bold flavor with a gooey texture when melted. Get a block of cheese and grate it at home as pre-grated packages can have preservatives and taste less fresh.
More Tex-Mex recipes
Carnitas Enchiladas Recipe
Ingredients
- 3 cups pork carnitas
- 1 cup canned black beans (drained and rinsed)
- 1 cup frozen corn (thawed)
- 2 cups grated monterrey jack cheese
- 2 cup enchilada sauce
- 8 6-inch flour tortillas
Instructions
- Start by either making the pork carnitas or using leftovers.3 cups pork carnitas
- Preheat your oven to 350 degrees Fahrenheit. Add the carnitas, black beans, corn, and Ā½ cup of cheese to a large bowl. Pour Ā½ cup of enchilada sauce over top and mix well.1 cup canned black beans, 1 cup frozen corn
- Spread Ā½ cup of the enchilada sauce in the bottom of a 9Ć11-inch baking dish. Divide the enchilada filling between 8 tortillas ā use Ā½ cup per tortilla. Roll the tortillas up tightly and place them seam-side down in the baking dish.8 6-inch flour tortillas
- Pour the remaining enchilada sauce over the top and spread it to the edges. Sprinkle the cheese over the top.2 cups grated monterrey jack cheese, 2 cup enchilada sauce
- Bake the enchiladas for 25-30 minutes, until the cheese has melted and the enchiladas are bubbly.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our Mexican and Southwest recipes!
Enjoyed this for dinner tonight and it was a savory success! Easy, hearty and packed with flavor; definitely, a new favorite recipe!
holy moly, these turned out so well. I’m recently gluten free so 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!
This was great! Super easy to throw together, tons of flavor – we loved it!
Wow! What a punch of flavor! These were a huge success for dinner!
I could not find anywhereat what temperature do you bake these. 350? 375?
In step 2 you preheat your oven to 350 Fahrenheit. š
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 50sā 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.