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!
Ingredients
3cupspork carnitas
1cupcanned black beans, drained and rinsed
1cupfrozen corn, thawed
2cupsgrated monterrey jack cheese
2cupenchilada sauce
86-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 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
Spread ½ cup of the enchilada sauce in the bottom of a 9x11-inch baking dish. Divide the enchilada filling between 8 tortillas - use ½ 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.