Scale

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

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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.

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.