Carnitas Enchiladas

If you are looking for a delicious way to repurpose leftover pork roast, do I have a recipe for you! Shred up your leftover pork and cook it with traditional carnitas seasonings, then wrap in a corn tortilla and bake in this delicious sauce! Top with Monterey Jack cheese, and garnish any way you like. We like it with a little shredded lettuce, salsa, slices of avocado, and some lime.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 312 Calories

Ingredients

• 1 cup sour cream
• ½ teaspoon garlic powder
• salt and ground black pepper to taste
• 1 teaspoon ground cumin
• 1 medium onion, chopped
• 10 (6 inch) corn tortillas
• ¼ teaspoon cayenne pepper, or to taste
• 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

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.