These enchiladas are full of carnitas and cheese, topped with homemade enchilada sauce and more cheese. I love all things carnitas. There is something so amazing about slow roasted, shredded pork that has slight crispiness to it that makes my tastebuds so happy. I might want to eat carnitas every week. But they say, variety is the spice of life.
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Carnitas Enchiladas
Equipment
- 9x13 baking dish
Ingredients
- 12 Corn tortillas *See corn tortilla recipe under bread category
- 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. 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 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.
