Easy Enchiladas with Pulled Pork (Carnitas)

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6 minutes
July 25, 2024
anthonyJump to Recipe
Easy Pulled Pork Carnitas Enchiladas
Tasty Pulled Pork Carnitas Enchiladas

Carnitas Enchiladas are a favorite of mine.  I just love pork dishes and these enchiladas are no exception.  I originally made this recipe using pork carnitas (Mexican pulled pork) but the other day I had some leftover pulled pork from a family picnic at my in-laws and decided to try it in this recipe.  The result was fantastic.  I am happy to say this recipe works perfectly with pulled pork or pork carnitas. 

Why I love this Five Ingredient Enchilada Recipe

Whoever said you need to have a long, time consuming or complicated recipe to make great enchiladas is wrong.  You can make great enchiladas with only five ingredients and barely any prep.   I love this recipe because it is quick, easy and tasty.  The enchiladas are loaded with tender pork, gooey cheese and tangy enchilada sauce.  With the flexibility of using pulled pork, carnitas, and shredded chicken I find myself making this recipe almost once a week. 

ingredients in pulled pork carnitas enchiladas
ingredients in pulled pork carnitas enchiladas

How to make easy pulled pork enchiladas in five steps

It seems like 5 is a theme to this recipe.  Five ingredients, five steps and it makes five servings.  The steps in this recipe are simple and straightforward but also be sure to pay attention to some of my pro tips to ensure your enchiladas turn out great.  If you want to make carnitas for this recipe I recommend this carnitas recipe from My Kitchen Escapades.

  1. Make the filling.  Mix together the pulled pork, pinto beans, half of the shredded cheese and one cup of enchilada sauce.  Pro Tips: be sure to wash and drain the beans and ensure the pork is warm or at room temperature.  You can heat the pork in your microwave or in a pan on the stove with the 1 cup of enchilada sauce.
  2. Prep the pan. Add about ½ cup of enchilada sauce to the bottom of the casserole dish you will be baking the enchiladas in.  Why? By adding sauce to the bottom of the dish or pan you will help prevent the tortillas from sticking to the bottom.
  3. Fill the enchiladas.  To make your enchiladas place a tortilla on a plate and then add about ⅓ a cup of filling across the center of the tortilla and then roll.  Put the filled enchilada seam side down in the casserole pan.  Make the rest of the enchiladas the same way and be sure to tuck them all close together so they are snug in the pan.  Pro Tips: heat your tortillas for 10-20 seconds in the microwave to make them warm.  This will make them easier to roll and less likely to tear.  If using corn tortillas wrap them in a damp paper towel before microwaving.
  4. Top the enchiladas.  Pour the remaining enchilada sauce over the top of the enchiladas and then sprinkle 2 cups of shredded cheese on the sauce. Optional: add a can of diced green chiles on top of the cheese for some extra color and flavor.
  5. Bake the enchiladas. Have your oven preheated to 350 degrees adn bake for 25 minutes and then broil for 3 minutes to brown the top.  Pro tip: let the enchiladas rest for 5-10 minutes before serving to allow the cheese and enchiladas to set.
Ready to bake pulled pork enchiladas
Ready to bake pulled pork enchiladas

Pork Enchilada Recipe Modifications

Try some of these easy modifications if you want some more variety or do not have all the ingredients on hand.

  • Pork – this recipe is best when made with pork carnitas or pulled pork.  However, you can really use any pulled, chopped or shredded meat.  Leftover shredded chicken breast works great as does beef.  Braised meats work great in enchiladas because they are nice and tender and mix so well with the sauce and cheese so every bite is delicious.  
  • Beans – you can use any beans you like or remove them altogether.  Black beans, canned corn, and even cannellini beans all work really well.  I like combining cannellini beans and corn with leftover grilled chicken thighs that I chop up.  This combination makes for a sweet and mild flavored filling that is great for kids.
  • Enchilada sauce – I like to use this homemade enchilada sauce recipe but you can always use canned enchilada sauce instead.  If you want to create more variation you can use green enchilada sauce instead of read or one can of each.
  • Tortillas – you can use either corn or flour tortillas.  I prefer flour but the corn tortillas can change the flavor and make the dish gluten free.

Pulled Pork (carnitas) Enchilada Recipe Video

Check out this short video on how to make these delicious pork carnitas (pulled pork) enchiladas for a quick and tasty weeknight dinner. The video recipe includes all instructions and steps and shows how easy this recipe is.

After watching the video recipe you are now ready to make these yummy pork enchiladas for your next weeknight dinner.

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Pulled pork carnitas enchiladas from the oven

Easy Enchiladas with Pulled Pork (or Pork Carnitas)

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I love this recipe because it is quick, easy and tasty.  The enchiladas are loaded with tender pork, gooey cheese and tangy enchilada sauce.  With the flexibility of using pulled pork, carnitas, and shredded chicken I find myself making this recipe almost once a week. 

  • Total Time: 38 minutes
  • Yield: 5 servings 1x

Ingredients

Scale
  • 2 cups pulled pork (or carnitas, or other shredded meat) 
  • 1 can pinto beans, drained and rinsed (1.5 cups)
  • 3 cups enchilada sauce (or 2 cans of store bought sauce)
  • 3 cups of shredded cheese (about 12 oz)
  • 10 flour tortillas, six inch

Instructions

  • Preheat oven to 350 degrees.
  • Mix together the pulled pork, pinto beans, half of the shredded cheese and one cup of enchilada sauce
  • Add about ½ cup of enchilada sauce to the bottom of the casserole dish you will be baking the enchiladas in
  • To make your enchiladas place a tortilla on a plate and then add about ⅓ a cup of filling across the center of the tortilla and then roll.  Put the filled enchilada seam side down in the casserole pan.  Make the rest of the enchiladas the same way and be sure to tuck them all close together so they are snug in the pan.
  • Pour the remaining enchilada sauce over the top of the enchiladas and then sprinkle 2 cups of shredded cheese on the sauce. Optional: add a can of diced green chiles on top of the cheese for some extra color and flavor.
  • Bake for 25 minutes and then broil for 3 minutes to brown the top.

Notes

Tips:

If using unseasoned shredded meat, add 1 tsp of chili powder to the filling mixture.

rinse and drain the beans before using.

Ensure the pork is warm or at room temperature.  You can heat the pork in your microwave or in a pan on the stove with the 1 cup of enchilada sauce.

Heat your tortillas for 10-20 seconds in the microwave to make them warm.  This will make them easier to roll and less likely to tear.  If using corn tortillas wrap them in a damp paper towel before microwaving.

Let the enchiladas rest for 5-10 minutes before serving to allow the cheese and enchiladas to set.

  • Author: anthony
  • Prep Time: 10
  • Cook Time: 28
  • Category: Dinner
  • Method: Oven
  • Cuisine: Mexican

Can you freeze leftover enchiladas?

Yes, you can freeze the leftover enchiladas.  Simply place them in an airtight container and store them in the fridge or freezer.  They should keep for 4 days in the fridge or 4 months in the freezer.  If you want to make the enchiladas in advance and freeze them I recommend making them and freezing them before baking them.  Then simply remove them from the freezer, allow them to defrost overnight in the fridge and then bake fully.

Recommended drink pairing to have with enchiladas

Enchiladas and margaritas are the perfect pairing.  If you agree, check out this margarita recipe or pair them with a Pacifico or Modelo beer.

What to make next?

If you liked these enchiladas, I recommend trying my pulled pork and sautéed onion quesadillas, another great dish to make with leftover pulled pork or carnitas. They are also a great option for an appetizer or game day snack.

Anthony Vipond

Hi! I’m Anthony Vipond, the head chef at Weary Chef. I have been a restaurant professional for over 20 years, and in 2017, I opened my first restaurant, Whiskey Bird, in Atlanta, GA. I look forward to sharing my recipes with you.

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