These delicious enchiladas are filled with juicy pork carnitas and smothered in melted cheese. Topped off with homemade red enchilada sauce, this is a dinner that the whole family will go crazy over.
You can’t go wrong with enchiladas for dinner. They’re just so hearty, cheesy, and flavorful! A few more great recipes to try: white chicken enchiladas, enchiladas with avocado cream sauce, or to jazz up the most important meal of the day – breakfast enchiladas!
Get ready to experience the ultimate comfort food: pork enchiladas that will have everyone begging for seconds. Imagine juicy pork carnitas wrapped in soft flour tortillas and smothered in a savory red enchilada sauce, packed with smoky flavors. The diced green chilies add a gentle kick of heat, perfectly complementing the savory pork.
But wait, there’s more! The gooey, melted blend of Monterey Jack and Colby Jack cheese takes these enchiladas to another level of deliciousness. You can never go wrong with heaps of melty cheese. Each bite is an amazing combo of tender pork, tangy sauce, and creamy cheese. And don’t forget the final touch—a sprinkle of fresh cilantro! This dish is perfect for any occasion, whether it’s a family dinner or potluck with friends. I know your family will love them as much as mine does.
Ingredients for Pork Enchiladas
This is everything you need to put this tasty dish together! The combination of flavors will have you coming back for seconds (and maybe even thirds!) Measurements can be found in the recipe card below.
- Pork Carnitas: Juicy, flavorful, and slow-cooked to perfection! Prepare ahead of time using my recipe here.
- Red Enchilada Sauce: You can use canned enchilada sauce, but I recommend using homemade sauce for the best flavor! You can also use green enchilada sauce if you prefer.
- Diced Green Chilies: These add mild heat and delicious flavor to the enchiladas.
- Shredded Monterey Jack and Colby Jack Cheese: This is my favorite blend of cheeses for Mexican inspired dishes! It’s so melty and flavorful! You could also use shredded Mexican cheese or cheddar cheese for easy prep.
- Flour Tortillas: The flour tortillas serve as the vessel for the pork carnitas, holding all the delicious ingredients together. Feel free to swap these out for corn tortillas if that’s what you prefer!
- Fresh Cilantro: Fresh herbs are a must! Add chopped cilantro to the pork enchiladas for an extra pop of bright flavor.
How to Make the Best Pork Enchiladas
Carnitas enchiladas are actually super easy to prepare! Fill your tortillas, cover with cheese and sauce, then pop your baking dish in the oven! After 20 minutes of bake time, you’ll have meaty, cheesy goodness ready to enjoy!
- Prepare Carnitas: Prepare pork carnitas ahead of time. A link is provided in the recipe card.
- Preheat Oven, Prepare Casserole Dish: Preheat your oven to 375 degrees Fahrenheit and lightly grease a baking dish.
- Combine Pork and Chilies: In a large bowl, combine the pork carnitas and diced green chilies, mixing them well.
- Fill Tortillas, Add to Baking Dish: Take a flour tortilla and spoon a generous amount of the pork and chili mixture onto it. Roll it up tightly, placing it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
- Cover With Sauce: Pour the red enchilada sauce over the rolled tortillas. Coat evenly. Set aside a small amount of sauce for later use.
- Top With Cheese: Sprinkle the shredded Monterey Jack and Colby Jack cheese over the top of the enchiladas, reserving a small amount for garnish.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes until the enchiladas are heated through and the cheese has melted.
- Melt: Remove the foil and continue baking for an additional 5 minutes or until the cheese turns golden and bubbly.
- Add Toppings: Once done, take the enchiladas out of the oven and allow them to cool slightly. Then drizzle the reserved red enchilada sauce over the top and garnish with fresh cilantro.
- Serve: Serve warm out of the oven.
Cooking Tips and Delicious Variations
Make these pork enchiladas your own! Here are a few ideas on how to customize and perfect them:
- Warm Your Tortillas: Before you assemble the enchiladas, warm up your flour tortillas. This makes them more pliable and less likely to tear when rolling. You can heat them in a dry skillet or microwave them for a few seconds until they become soft and easier to work with.
- Use Different Sauce: I use red enchilada sauce in this recipe- it’s rich, savory, and made with warm spices! If you want, you can use green enchilada sauce instead. It’s bright and tangy with a mild kick of spice.
- Swap Out Chilies: If you want more heat, swap out the green chilies for diced jalapenos, chipotle peppers, or serrano peppers.
- More Toppings: Add a dollop of sour cream, sliced avocados, or salsa!
- Serve With: These enchiladas are great on their own, but you can also serve them with a side of refried beans, black beans, or Mexican rice.
Pork enchiladas are super easy to store and heat up later for a quick and easy meal. I doubt you’ll have any leftovers, but just in case, here’s how to keep them fresh:
- In the Refrigerator: Store leftovers in an airtight container for up to 4 days. When you’re ready to enjoy your enchiladas, heat in the oven or microwave until warmed through.
- In the Freezer: Wrap enchiladas in aluminum foil and then place in a freezer bag. They will stay good in the freezer for 2 months. Before serving, thaw overnight in the fridge, then reheat in the oven for 15-20 minutes at 350 degrees Fahrenheit.
Prepare pork carnitas ahead of time. A link is provided in the recipe card.
Preheat your oven to 375 degrees Fahrenheit and lightly grease a baking dish.
In a large bowl, combine the pork carnitas and diced green chilies, mixing them well.
Take a flour tortilla and spoon a generous amount of the pork and chili mixture onto it. Roll it up tightly, placing it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
Pour the red enchilada sauce over the rolled tortillas, ensuring they are evenly coated. Set aside a small amount of sauce for later use.
Sprinkle the shredded Monterey Jack and Colby Jack cheese over the top of the enchiladas, reserving a small amount for garnish.
Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes until the enchiladas are heated through and the cheese has melted.
Remove the foil and continue baking for an additional 5 minutes or until the cheese turns golden and bubbly.
Once done, take the enchiladas out of the oven and allow them to cool slightly. Drizzle the reserved red enchilada sauce over the top and garnish with fresh cilantro.
Serve warm out of the oven.
Calories960kcal (48%)Carbohydrates64g (21%)Protein55g (110%)Fat54g (83%)Saturated Fat29g (145%)Polyunsaturated Fat2gMonounsaturated Fat11gCholesterol183mg (61%)Sodium2198mg (92%)Potassium249mg (7%)Fiber2g (8%)Sugar29g (32%)Vitamin A1322IU (26%)Vitamin C6mg (7%)Calcium1012mg (101%)Iron5mg (28%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.