Carnitas Enchiladas (2) Recipe
Make Carnitas Enchiladas (2) Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Carnitas
Enchiladas
Method
Prepare Carnitas
- 1
Season the Pork
Rub the pork shoulder with salt, black pepper, cumin, garlic powder, onion powder, and oregano evenly over the surface.
- 2
Cook the Pork
Place the seasoned pork shoulder into a slow cooker. Add lime juice and water, then cover and cook on low for 8 hours or until the pork is tender and easily shreds.
- 3
Shred the Pork
Once cooked, remove the pork from the slow cooker and let it cool slightly. Shred the pork with two forks and set aside.
Assemble Enchiladas
- 4
Preheat Oven
Preheat your oven to 375°F (190°C).
- 5
Prepare Tortillas
In a skillet, lightly warm the corn tortillas until pliable, about 15-20 seconds per side.
- 6
Fill Tortillas
Place a portion of the shredded carnitas and a sprinkle of shredded cheese in the center of each tortilla. Roll tightly and place seam-side down in a greased baking dish.
- 7
Add Enchilada Sauce
Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well covered.
- 8
Top with Cheese
Sprinkle the remaining shredded cheese over the top of the enchiladas.
- 9
Bake
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Serve
- 10
Garnish
Once baked, remove from the oven and let cool slightly. Top with sour cream and chopped cilantro before serving.
- 11
Enjoy
Serve the carnitas enchiladas hot, paired with your favorite sides like rice or beans.