Transform your leftover pork carnitas into a delicious and easy weeknight dinner with this Pork Carnitas Enchiladas recipe. Requiring just six ingredients and under 10 minutes of prep, this dish combines the rich, savory flavors of Mexican pulled pork with a zesty enchilada sauce, gooey cheese, and hearty beans. Perfect for busy families, these enchiladas are filling, versatile, and so tasty you’ll want to make them a weekly staple!
Key Takeaways
- Quick and easy recipe using leftover pork carnitas, ready in under 40 minutes.
- Requires only six ingredients for a flavorful, hearty meal.
- Customizable with substitutions like chicken, black beans, or vegetables.
- Perfect for weeknight dinners or meal prep, with great leftover potential.
- Pairs beautifully with homemade or store-bought enchilada sauce.
Why You’ll Love These Carnitas Enchiladas
This carnitas enchilada recipe is a game-changer for busy weeknights, turning leftovers into a restaurant-quality meal with minimal effort. The rich, tender pork carnitas pair perfectly with zesty enchilada sauce and melted cheese, while pinto beans add heartiness. With simple steps and endless customization options, this dish is both approachable and endlessly satisfying.
Quick and Simple
With just 10 minutes of prep and a handful of ingredients, you can have a delicious meal on the table in no time.
Versatile and Flavorful
The recipe is easily adaptable, allowing you to swap ingredients to suit your family’s tastes or use up what’s in your pantry.
Essential Ingredients
This recipe uses just six ingredients to deliver bold flavors:
- Pork carnitas (2 cups, warm or room temperature): The star of the dish, providing rich, savory flavor.
- Enchilada sauce (3 cups): Homemade or store-bought (2 cans, 15 oz each), for a zesty, spicy kick.
- Shredded cheese (3 cups, ~12 oz): Mexican blend, or a mix of cheddar, jack, and mozzarella for gooey texture.
- Flour tortillas (10, 6-inch): Soft and sturdy, perfect for rolling; corn tortillas work as an alternative.
- Pinto beans (1 can, 1.5 cups, drained and rinsed): Adds protein and creaminess.
- Diced green chiles (4 oz can): For a mild flavor boost and attractive presentation.
Pro Tip: Use homemade enchilada sauce for the best flavor. Warm carnitas slightly to make mixing and rolling easier.
Kitchen Tools Needed
- Large mixing bowl: For combining the filling.
- 9×13-inch casserole dish: For baking the enchiladas.
- Spoon or spatula: For spreading sauce and filling tortillas.
- Measuring cups: For portioning ingredients.
- Oven: For baking and broiling.
Pork Carnitas Enchiladas Recipe
Serves: 4-6
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
Ingredients
- 2 cups pork carnitas, warm or room temperature
- 1 can (15 oz) pinto beans, drained and rinsed (1.5 cups)
- 3 cups enchilada sauce (homemade or 2 cans, 15 oz each)
- 3 cups shredded cheese (Mexican blend or cheddar/jack/mozzarella, ~12 oz)
- 10 flour tortillas (6-inch)
- 1 can (4 oz) diced green chiles
Instructions
- Preheat oven: Set to 350°F (175°C).
- Mix filling: In a large bowl, combine carnitas, 1.5 cups shredded cheese, 1 cup enchilada sauce, and pinto beans. Mix well, ensuring carnitas is at room temperature or slightly warm for easy blending.
- Prepare pan: Spread 1/2 cup enchilada sauce evenly over the bottom of a 9×13-inch casserole dish.
- Assemble enchiladas: Place a tortilla on a plate, add 1/4-1/3 cup filling to the center, and roll tightly. Place seam-side down in the casserole dish. Repeat with remaining tortillas, tucking them closely together.
- Top enchiladas: Pour remaining enchilada sauce over the rolled tortillas, then sprinkle with the remaining 1.5 cups cheese. Add diced green chiles in two lines or dollops for garnish.
- Bake and broil: Bake for 25 minutes until bubbly. Broil for 3 minutes to brown the cheese. Let rest for 5 minutes before serving.
Pro Tip: Warm tortillas in the microwave for 10-20 seconds (wrapped in a damp paper towel for corn tortillas) to prevent tearing during rolling.
Customization Options
- Protein Substitutions: Replace carnitas with pulled pork, shredded chicken (breast or thighs), brisket, or pot roast. Add 1 tsp chili powder if using unseasoned meat.
- Bean Alternatives: Swap pinto beans for black beans, corn, or 1.5 cups sautéed onions, peppers, zucchini, or summer squash.
- Cheese Variations: Use pepper jack for extra heat or queso fresco for a milder flavor.
- Tortilla Options: Use corn tortillas for a traditional touch, but warm them to prevent cracking.
- Spice It Up: Add diced jalapeños or a pinch of cayenne to the filling for a spicier kick.
Serving Suggestions
- Main Dish: Serve with Mexican rice, refried beans, or a side salad.
- Toppings: Add sour cream, guacamole, chopped cilantro, or fresh lime wedges.
- Drinks: Pair with a cold Mexican beer, margarita, or agua fresca.
Storage and Reheating
- Refrigerate: Store leftovers in airtight containers (2 enchiladas per container for easy reheating) in the fridge for 3-4 days.
- Freeze: Freeze assembled (unbaked) or cooked enchiladas in a freezer-safe dish for up to 3 months. Thaw overnight in the fridge before baking or reheating.
- Reheat: Warm in the oven at 350°F for 15-20 minutes, covered, or microwave individual portions for 1-2 minutes.
Tips for Success
- Prevent Sticking: Spread sauce on the pan’s bottom to keep tortillas from sticking.
- Warm Tortillas: Heat tortillas briefly to make them pliable and reduce tearing.
- Rest Before Serving: Let enchiladas rest for 5 minutes after baking to set the cheese and make serving easier.
- Don’t Stress Presentation: Even if filling spills during rolling, the dish will still taste amazing.
- Make Ahead: Assemble enchiladas up to a day in advance, cover, and refrigerate. Bake when ready.
Conclusion
These Pork Carnitas Enchiladas are the perfect way to transform leftover carnitas into a quick, flavorful, and satisfying weeknight meal. With just six ingredients and minimal prep, this recipe delivers rich, cheesy enchiladas that rival your favorite Mexican restaurant. Customizable and family-friendly, it’s a dish you’ll want to make again and again. Pair with homemade enchilada sauce, experiment with substitutions, and enjoy a stress-free dinner that’s as delicious as it is easy!
FAQ
Can I use something other than carnitas?
Yes, substitute with pulled pork, shredded chicken, brisket, or pot roast. Add 1 tsp chili powder for unseasoned meats.
Are flour or corn tortillas better?
Flour tortillas (6-inch) are sturdier and easier to roll, but corn tortillas work for a traditional flavor—just warm them to prevent cracking.
How can I make this vegetarian?
Replace carnitas with sautéed vegetables (zucchini, peppers, onions) or extra beans, and use vegetable-based enchilada sauce.
How long do leftovers last?
Store in the fridge for 3-4 days or freeze for up to 3 months. Reheat in the oven or microwave.
Can I use homemade enchilada sauce?
Absolutely, homemade sauce (like the 5-minute recipe) enhances flavor and pairs perfectly with carnitas.
What’s the best way to prevent tortillas from tearing?
Warm tortillas in the microwave for 10-20 seconds, and use a damp paper towel for corn tortillas to keep them pliable.
