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–+ servings
A casserole dish of cheesy carnitas enchiladas is topped with melted cheese, cilantro, and lime wedges. A serving spatula is in the dish, and part of a carnitas enchilada has been cut and served.

Carnitas Enchiladas (Made with Leftover Carnitas)

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Crispy-edged carnitas, black beans, and sweet corn rolled up with Monterey Jack and baked under red enchilada sauce until bubbly. Make them with my dried pepper carnitas or my easy pork 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
    A glass bowl filled with a mixture of shredded vegetables, corn, black beans, and seasonings on a white surface—perfect as a fresh topping or hearty filling for carnitas enchiladas.
  • Spread ½ cup of the enchilada sauce in the bottom of a 9x13-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
    Three filled tortillas in a baking dish with sauce, next to a tortilla being filled with a mixture of vegetables and beans on a white surface—perfect for preparing delicious carnitas enchiladas at home.
  • 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
    A white baking dish filled with rolled carnitas enchiladas, topped with red sauce and a generous layer of shredded cheese, on a marble surface.
  • Bake the enchiladas for 25-30 minutes, until the cheese has melted and the enchiladas are hot and bubbly.
    A rectangular baking dish filled with carnitas enchiladas, covered in melted cheese and sauce, viewed from above on a white surface.

Notes

This recipe assumes that you have leftover carnitas. If you don't, start by making one of my two carnitas recipes:
Serving: 1: 2 carnitas, Calories: 802kcal, Carbohydrates: 79g, Protein: 45g, Fat: 35g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 127mg, Sodium: 1507mg, Potassium: 374mg, Fiber: 6g, Sugar: 28g, Vitamin A: 706IU, Vitamin C: 7mg, Calcium: 615mg, Iron: 5mg