Leftover shredded pork is transformed into carnitas enchiladas using this easy recipe and a flavorful blend of spices.
Preparation Time
30 mins
Cooking Time
60 mins
Total Time
1 hr 30 mins
Calories
312 Calories
Recipe Instructions
Step 1
Bake uncovered in the preheated oven for 20 minutes.
Step 2
Heat 2 tablespoons oil in a nonstick skillet over medium heat. Add shredded pork, chopped onion, orange juice concentrate, cumin, chili powder, garlic powder, cayenne pepper, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until onion is tender, about 20 minutes.
Step 3
Remove lid, increase heat to medium, and continue to cook until the liquid is mostly evaporated, about 10 minutes. Transfer everything to a plate and allow to cool slightly. Wipe the skillet clean with paper towels.
Step 4
Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish with cooking spray.
Step 5
Combine salsa verde and sour cream in a mixing bowl, stirring well. Spread about 1 cup of salsa verde mixture over the bottom of the prepared baking dish, reserving the rest.
Step 6
Add remaining cooking oil to the cleaned skillet and heat over medium-high heat.
Step 7
Gently warm each tortilla in the oil, about 2 minutes per side, making the tortillas flexible. Add more oil, if needed.
Step 8
Place a tortilla on a work surface and add 3 tablespoons of pork mixture and 1 tablespoon shredded cheese. Roll the tortilla gently around the filling, and place seam side down in the prepared dish. Repeat with the remaining tortillas.
Step 9
When all tortillas are rolled up and in the dish, pour the reserved salsa-sour cream mixture over the filled tortillas.
Step 10
Remove from the oven; sprinkle on remaining cheese and allow to melt while the enchiladas cool, about 5 minutes.
Ingredients
1 cup sour cream
salt and ground black pepper to taste
1 teaspoon ground cumin
1 medium onion, chopped
10 (6 inch) corn tortillas
1 teaspoon chili powder, or to taste
2 cups shredded Monterey Jack cheese, divided
2 cups salsa verde
4 tablespoons avocado oil, divided, or as needed
4 cups shredded cooked pork
3 tablespoons frozen 100% orange juice concentrate
