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
Units
Scale
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
