Prepare yourself for a fiesta of flavor! These Carnitas Pork Enchiladas combine juicy, slow-cooked pork with warm tortillas, zesty enchilada sauce, and a blanket of melted cheese for the ultimate comfort food experience. Whether you’re hosting a crowd or simply craving something special midweek, this recipe guarantees big, bold, irresistible satisfaction in every bite.
Why You’ll Love This Recipe
- Irresistibly Tender Pork: Slow-cooked carnitas are melt-in-your-mouth juicy, and when packed into enchiladas, every bite is pure comfort.
- Customizable & Family-Friendly: You can easily adjust spice levels or toppings, so it’s perfect for picky eaters and heat-lovers alike.
- Feeds a Crowd—Effortlessly: With the slow cooker doing most of the work, you can prep ahead and serve a show-stopping dish for gatherings big or small.
- Freezer-Friendly Goodness: Leftovers reheat beautifully and taste just as delicious the next day—if you have any left, that is!
Ingredients You’ll Need
Despite their restaurant-style flavor, these Carnitas Pork Enchiladas use simple ingredients you probably already have. Every single element in this lineup plays a role, from imparting bold flavor, lending creamy meltiness, or delivering a pop of color—so don’t skip a thing!
- Lean boneless pork loin roast: Choose lean cuts for the juiciest, most flavorful carnitas that shred effortlessly every time.
- White onion: Adds sweetness and depth when cooked low and slow with the pork.
- Garlic: For a savory backbone—freshly minced makes all the difference here.
- Jalapeño (deseeded): Brings a subtle heat without overpowering the dish; feel free to leave seeds in for added spice.
- Orange juice: This is the secret weapon for bright, citrusy notes that balance the richness of the pork perfectly.
- Dried oregano & ground cumin: These spices add a warm, earthy undertone that makes carnitas utterly addictive.
- Chili powder, salt, and black pepper: For a punch of spice and seasoning—don’t skimp here for the best depth of flavor.
- Enchilada sauce (like Siete Red): Rich, tangy, and the backbone of the enchilada flavor; use your favorite store-bought or homemade.
- Flour tortillas (6-inch): Soft, flexible, and perfect for rolling; corn tortillas are also an option if you prefer!
- Shredded Mexican cheese blend: For gooey, melty goodness in every bite—feel free to use cheddar, Monterey Jack, or a blend.
Variations
The beauty of Carnitas Pork Enchiladas is just how easy they are to personalize. Don’t be afraid to toss in your favorite extras or make swaps that suit your cravings and dietary preferences—these enchiladas are endlessly adaptable!
- Make it Spicy: Leave the seeds in your jalapeño or add diced chipotle peppers for bold, smoky heat.
- Swap Tortillas: Use corn tortillas for a gluten-free option or for extra flavor and rustic vibes.
- Add Beans: Layer in black beans or pinto beans with the pork for extra protein and a hearty, filling touch.
- Cheese Variations: Try adding pepper jack or a touch of cotija for an extra kick of flavor.
- Veggie Boost: Tuck in sautéed peppers, corn, or spinach for added nutrition and color.
How to Make Carnitas Pork Enchiladas
Step 1: Cook the Carnitas
Begin by layering your pork, onion, garlic, jalapeño, orange juice, and all the spices into your slow cooker. Give it a good stir so the seasonings evenly coat every bit of pork. Set it on low for a hands-off, melt-in-your-mouth texture, or on high if you’re pressed for time—the aroma will drive everyone wild!
Step 2: Shred the Pork
Once the pork is fork-tender and falling apart, transfer it to a large bowl and gently shred it with two forks. This is where all those juices get soaked up, turning every strand into pure flavor—don’t discard those pan juices!
Step 3: Prep the Enchiladas
Preheat your oven to 375°F and lightly grease a 13×9-inch baking dish. Spread a layer of enchilada sauce over the base of the dish—it gives you a saucy foundation for extra flavor and ensures nothing sticks.
Step 4: Roll & Assemble
Take each flour tortilla, fill the center with about 1/3 cup carnitas and a sprinkle of cheese, and roll it up tightly. Place each enchilada seam-side down in the dish, fitting them snugly together for those gorgeous, saucy edges.
Step 5: Sauce & Bake
Pour the remaining enchilada sauce over your neatly arranged rolls and smother them with the rest of your cheese. Bake for 20–25 minutes, until the cheese is gloriously melted and everything is bubbling around the edges. Let them stand for a few minutes before serving (if you can resist!).
Pro Tips for Making Carnitas Pork Enchiladas
- Make Ahead Magic: Cook the carnitas a day ahead and store them in their juices for ultra-flavorful, low-stress enchilada assembly whenever you’re ready.
- Sauce Placement: Always spread some enchilada sauce on the bottom of your baking dish—this prevents sticking and gives a flavor boost to every bite.
- Warm Tortillas First: Warm your tortillas briefly in the microwave or on a skillet to make them pliable and prevent cracking when you roll.
- Cheese Blanket: Save some cheese to sprinkle on top just before baking for that Insta-worthy, bubbly, golden finish.
How to Serve Carnitas Pork Enchiladas
Garnishes
Top your Carnitas Pork Enchiladas with chopped fresh cilantro, cool sour cream, sliced green onions, diced avocado, and maybe a few extra jalapeño rounds for good measure. These fresh, vibrant toppings add a colorful contrast and brighten up every cheesy, saucy bite.
Side Dishes
For the full enchilada experience, serve alongside cilantro-lime rice, Mexican street corn, or classic refried beans. Even a simple crisp green salad balances the richness—and don’t forget a pitcher of icy margaritas if the mood strikes!
Creative Ways to Present
If you’re aiming to impress, bake and serve Carnitas Pork Enchiladas in individual casseroles for a fancy twist, or slice them into appetizer-sized pieces for a party platter. Mini skillets or colorful clay baking dishes add big personality to your table!
Make Ahead and Storage
Storing Leftovers
Store any leftover enchiladas tightly covered in the refrigerator for up to 3 days. The flavors just get better as they mingle, so a next-day lunch is definitely something to look forward to!
Freezing
To freeze, let the enchiladas cool completely, then wrap well and seal in a freezer-safe container. They’ll keep for up to 2 months and reheat beautifully—just thaw overnight in the fridge before baking until hot.
Reheating
For best results, reheat Carnitas Pork Enchiladas covered in the oven at 350°F until bubbly, or microwave individual servings for a quick lunch. Add a splash of extra enchilada sauce if desired to refresh the texture.
FAQs
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Can I use pork shoulder instead of pork loin for carnitas?
Absolutely! Pork shoulder is a classic choice for carnitas thanks to its slightly higher fat content, which produces incredibly tender, flavorful shreds. Simply trim any excess fat as desired before cooking.
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Is it possible to make Carnitas Pork Enchiladas ahead of time?
Yes! You can prep the entire dish up to the point of baking, cover, and refrigerate overnight. Add a few extra minutes to the baking time if coming straight from the fridge, and dinner is ready when you are!
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Can I substitute chicken or another protein?
Certainly. Swap in shredded rotisserie chicken or even leftover beef for a fun twist—just adjust cooking times as necessary if starting from raw, and keep flavors bold with plenty of sauce and seasoning.
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How do I keep my enchiladas from getting soggy?
For enchiladas that stay perfectly rolled and never mushy, avoid over-saucing and use warmed tortillas so they don’t soak up too much liquid. A quick flash in a dry skillet or oven helps, too!
Final Thoughts
If you’re craving a meal that’s equal parts comforting and exciting, these Carnitas Pork Enchiladas deliver every time. They’re cozy enough for Sunday dinner, fun enough for a party, and easy enough for a weeknight—so don’t wait for an excuse. Get your slow cooker ready, and treat yourself to a pan of pure happiness!
Print
Carnitas Pork Enchiladas Recipe
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 8 Enchiladas
- Category: Slow Cooking
- Method: Baking
- Cuisine: Mexican
Description
Delicious and flavorful Carnitas Pork Enchiladas made with tender slow-cooked pork, wrapped in flour tortillas, smothered in enchilada sauce, and baked to perfection with melted cheese on top.
Ingredients
To make Carnitas
- 1 1/2 lb lean boneless pork loin roast, cut into 2-inch chunks
- 1/2 white onion, chopped
- 4 cloves garlic, minced
- 1 jalapeno, deseeded and chopped
- 1/2 cup orange juice (juice of 2-3 oranges or use orange juice)
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon each of chili powder, salt, and pepper
To make Enchiladas
- 15 oz enchilada sauce
- 8 6-inch flour tortillas
- 1 1/2 cups shredded Mexican cheese blend
Instructions
- To make Carnitas – Add all of the carnitas ingredients to a large slow cooker. Cook on low for 5-7 hours or on high for 3-4 hours until the pork shreds easily. Shred the pork with a fork.
- To make Enchiladas – Preheat oven to 375°F. Spread ½ cup of enchilada sauce in a baking dish. Fill each tortilla with carnitas and cheese, roll tightly, and place seam side down in the dish. Pour remaining sauce over the enchiladas, add remaining cheese, and bake for 20-25 minutes until bubbly. Let stand before serving.
Nutrition
- Serving Size: 1 Enchilada
- Calories: 340
- Sugar: 3g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg
