These enchiladas are truly 100% homemade and amazing. The ingredients include a rich and flavorful Enchilada sauce- Water bath canned, rolled in fresh homemade Corn Tortillas, filled with juicy slow cooked Carnitas- Mexican shredded pork, and a blend freshly shredded cheese. What’s great is all of these ingredients are free of preservatives and food additives.
What sets these carnitas enchiladas apart is that all the ingredients are completely free of preservatives and artificial additives. This allows you to enjoy a wholesome meal with peace of mind. The great thing about these carnitas is that they are an excellent way to use leftover carnitas. Whether you enjoyed carnitas tacos earlier in the week, or the crispy slow roasted pork was frozen from a previous meal, having the flavorful meat on hand is a undoubtedly a huge time saver. The corn tortillas are also straightforward to freshly prepare or used directly from the freezer, making them a convenient option for any busy cook.
Not only carnitas enchiladas, but all enchiladas are one of my all-time favorite Mexican dishes. The rolled corn tortilla smothered in spicy enchilada sauce and cheese is so irresistible.
Are Enchiladas healthy?
One of the most important things to keep in mind when considering whether a food is healthy is related to portion size and quality of the ingredients. These carnitas enchiladas are homemade, natural ingredient food, making them a nutritious option when enjoyed in moderation.
According to nutritionconsabor.com, there are many health benefits to eating enchiladas. Here is a link to her site with abundant rational for choosing enchiladas. I’m a Latina Dietitian. Here’s Why I Recommend Enchiladas.
Preparation, Servings, and Storage
With the main ingredients on hand, Carnitas Enchiladas can be prepared in less than one hour. This 13×9 baking dish full of delicious Mexican cuisine can serve up to 8 people. What a perfect and flavorful meal for gatherings or family dinners. Ideally, this is best served hot but is still delicious after being stored in the refrigerator for up to 5 days. Plus, for meal prepping or planning ahead, these carnitas enchiladas can be frozen for up to 4 months. An entire pan of enchiladas can be frozen as a meal prep option, or individual servings can be frozen for easy take and heat lunch options.
Carnitas Enchiladas
Equipment
- 9x13 baking dish
Ingredients
- 12 Corn tortillas
- 1 lb Carnitas (Mexican shredded pork)
- 1½ cups Pepperjack cheese (shredded)
- 1½ cups Sharp cheddar cheese (shredded)
- 1 quart Red Enchilada Sauce
Instructions
- Preheat oven to 350℉.
- Spread a light layer of enchilada sauce all over the bottom of the baking dish, just enough to cover the bottom for the enchiladas to rest in.
- Combine cheddar cheese and pepperjack cheese in a bowl. Set aside.
- The fresh tortillas will be very soft and pliable to work with, unlike store bought tortillas. This step is going to be slightly messy, but worth it! Dip corn tortilla in the enchilada sauce and hold in your non dominate hand. With your clean hand, sprinkle about a tablespoon of cheese and a heaping tablespoon of carnitas down the middle of the tortilla. Roll tortilla tightly and place seam side down into the baking dish. Continue this step with the rest of the tortillas until the baking dish is full.
- Pour remainder of the enchilada sauce over the top of the rolled tortillas in the baking dish.
- Top with the remainder cheese mixture.
- Cover and bake for 30 minutes. Remove cover and continue baking for 10 minutes, or until the sauce is bubbling and the cheese is melted.
- Take out of the oven and rest for 10 minutes before cutting and serving.
Nutrition
