Craving comfort food with a flavorful punch? Look no further than these incredible Carnitas Enchiladas, filled with succulent slow-cooked pork that is elevated by bright citrus flavors from fresh orange juice. Enrobed in a vibrant red enchilada sauce and gooey melted cheese, each bite of these enchiladas is sure to satisfy your taste buds. Plus, the dish comes together with ease – simply let the pork simmer away hands-free all day in the slow cooker while you go about your day.
Whether you’re having company over for dinner or simply want to treat your family to a special weeknight meal, Carnitas Enchiladas checks all the boxes. They’re super flavorful, easy to prep, and so satisfying on a chilly night. Read on for the full step-by-step recipe, helpful cooking tips, modifications for dietary needs, serving suggestions, and everything you need to know to make these incredible enchiladas at home. ¡Buen provecho!
Carnitas Enchilladas Ingredients
The star ingredients that take this recipe over the top are definitely the slow cooked carnitas and the bright, tangy orange juice. Pork shoulder is the perfect cut of meat to use, as the fat content keeps the pork nice and moist while cooking low and slow all day. And letting those pork chunks bathe and absorb flavor in fresh orange juice gives them a pop of brightness and acidity that pairs oh so nicely with all of the warm spices like cumin and oregano.
Of course, once wrapped up in lightly charred corn tortillas that have been dipped in rich, tomato-ey enchilada sauce and smothered in melted Monterey Jack and cheddar cheese, you won’t know what magical flavor to enjoy first! Every element plays together harmoniously to create an incredibly tasty, comforting enchilada dish the whole family will go crazy for.
Carnitas Enchiladas Instructions
The beauty of this recipe lies in how hands-off and easy it is to prepare. Simply toss the pork chunks in the slow cooker first thing in the morning, along with all of the Mexican-inspired seasonings, broth, and fresh orange juice. Give it a quick stir and then forget about it for the next 8 hours while the meat perfectly braises. Once you’re ready to assemble the enchiladas, the pork should be fall-apart tender and ready to be shredded up with a couple of forks.
Wrapping up these flavorful carnitas into corn tortillas along with gooey melted cheese is quite satisfying and fun for the whole family to get involved in. Make it into an enchilada assembly line! Then pour over more rich enchilada sauce so these babies are completely doused and ready to bake to cheesy perfection. And don’t skip the fresh garnishes of crisp onions, cilantro and cooling dollops of sour cream – they really take these enchiladas over the top in terms of flavor and texture.
Carnitas Enchiladas Cooking Tips
This recipe comes together quite seamlessly, but there are always a few cooking tips to employ that can elevate your enchiladas even further. First, if you like extra smoky flavor and heat, try adding a small spoonful or two of minced chipotle peppers. The spicy kick and smokiness pairs so nicely with the pork. You can find chipotles canned in adobo sauce at most markets in the Mexican ingredients section
Additionally, if you prefer extra saucy enchiladas, simply ladle over more heated enchilada sauce just before serving. The sauce honestly makes the dish, so don’t be shy! And finally, be sure those corn tortillas are nice and hot before filling and rolling. Either quickly pan-frying them for a few seconds per side or popping them in the microwave makes them perfectly pliable and ready to envelop all those delicious carnitas and cheese fillings without cracking or breaking.
Try our homemade easy, traditional enchilada sauce recipe!
Carnitas Enchiladas Variations
One of the great aspects of enchiladas is how versatile they are for different diets and ingredient preferences. To please crowds of all needs, this carnitas recipe can be easily adjusted for vegetarian, vegan, or gluten-free guests while still delivering all that amazing Mexican flavor.
For a hearty meatless version, you can leave out the pork and substitute in sautéed poblano peppers, corn, black beans and onions. All of the same seasonings, sauce, and toppings will complement these vegetables perfectly. For a vegan alternative, use a vegan cheese shred in place of the Monterey Jack and cheddar. Follow Your Heart makes a great vegan Mexican blend with the right stretch and melty qualities. And finally, if you avoid gluten, consider making these delicious enchiladas wrapped up with 100% corn tortillas to skip the gluten found in most flour tortillas. Just pile on extra fillings and sauce.
Carnitas Enchiladas Serving Suggestions
While these Carnitas Enchiladas are plenty hearty and satisfying on their own, a few additional components can round out the meal wonderfully. I recommend serving these babies with lime rice, which brings a lovely brightness to balance out the rich enchiladas. Simply cook up some plain white rice, then stir in the zest and juice of one lime along with chopped cilantro. The tang pairs perfectly with all the spices.
You could also add a fresh, crisp green salad or veggie slaw to the side. The crunch of cabbage or lettuce, along with a bright citrus vinaigrette or creamy cilantro dressing, complements the texture of the saucy enchiladas wonderfully. And don’t forget those traditional garnishes like more cilantro, red onions, avocado, soured cream or Mexican crema if you want to go all out!
Last but not least, enjoy these enchiladas with an ice-cold Mexican beer, fruity margarita, or a glass of refreshing horchata, the sweet cinnamon rice milk beverage. However you choose to round out this flavorful meal, just be sure to end it with something sweet, like churros, for the perfect finish!
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Carnitas Enchiladas
- Total Time: 8 hours 50 minutes
- Yield: 6 servings 1x
Ingredients
For the Carnitas:
2 lbs pork shoulder, cut into chunks
1 onion, chopped
4 garlic cloves, minced
1 tsp ground cumin
1 tsp dried oregano
2 bay leaves
Salt and pepper, to taste
Juice of 2 oranges
2 cups chicken broth
For the Enchiladas:
12 corn tortillas
2 cups enchilada sauce (homemade or store-bought)
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/2 cup chopped fresh cilantro
1/2 cup diced red onion
Sour cream, for serving
Instructions
Prepare the Carnitas:
In a slow cooker, combine pork shoulder, onion, garlic, cumin, oregano, bay leaves, salt, pepper, orange juice, and chicken broth.
Cook on low for 8 hours or until the pork is tender and shreds easily.
Remove the pork from the slow cooker and shred with two forks. Set aside.
Assemble the Enchiladas:
Preheat your oven to 350°F (175°C).
Warm the tortillas in a skillet or microwave to make them pliable.
Dip each tortilla in enchilada sauce, fill with a portion of the shredded carnitas, and roll up tightly.
Place the filled tortillas seam-side down in a baking dish.
Pour the remaining enchilada sauce over the top and sprinkle with Monterey Jack and cheddar cheese.
Bake for 20 minutes, or until the cheese is melted and bubbly.
Serve:
Garnish the enchiladas with fresh cilantro and diced red onion.
Serve with a dollop of sour cream on top.
Notes
Cooking Tips:
For a smokier flavor, you can add a bit of chipotle in adobo sauce to the carnitas.
If you like your enchiladas extra saucy, feel free to add more enchilada sauce on top before baking.
Variations:
Vegetarian Option: Replace carnitas with a mixture of black beans, corn, and sautéed bell peppers.
Chicken Carnitas: Use boneless chicken thighs instead of pork for a lighter version.
- Prep Time: 30 minutes
- Cook Time: 8 hours 20 minutes
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