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Pulled Pork Enchiladas Casserole “Pork Carnitas”

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This Pulled Pork Enchiladas Casserole “Pork Carnitas” recipe is a great tasting and fast meal to pull together for the whole family. If you are looking for leftover pork roast recipes to make that are one of our family favorites, then you should give this easy recipe a try. Just fill the tortilla shells, roll them, and place them in a baking pan. Cover with sauce and more cheese and bake. A delicious combination of rich flavors.

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We like to add fresh toppings to this casserole for serving. For us, this just takes this over the top. Rarely do I have any leftovers. These are the easiest enchiladas to whip up.

What are Carnitas Enchilada?

These Pulled Pork Enchiladas are made with Pork Carnitas and topped with a delicious Enchilada Sauce from your pantry. The pork is mixed with cheese and corn, wrapped in tortillas, and lined up in a casserole dish. Then you pour on the sauce, add cheese, and bake.

Pulled Pork Enchiladas Casserole “Pork Carnitas”
Pulled Pork Enchiladas Casserole “Pork Carnitas”

Thirty minutes later, you end up with enchiladas that are cheesy, rich, and perfect for piling high with cabbage, cilantro, tomatoes, and sour cream. They are just a delight to serve to family and friends.

Leftover Pork Roast Recipes

This is one of those recipes that can be made with leftover pork roast. Enjoy it the first time as Pork Chile Verde made in the slow cooker. This dish is not complicated, and the slow cooker is a perfect way to develop the flavor of the sauce while rendering the pork tender. Amazing for the first meal and even better for leftover meals.

I use the largest pork I can fit into my slow cooker so I can make as much as possible, then I freeze them in small batches for convenience. I usually defrost it in the microwave or overnight in the refrigerator before adding to recipes.

Packing the Tortilla Shells in the Pan
Packing the Tortilla Shells in the Pan

Tortilla Shell Options

This recipe is so forgiving. Use the type of tortilla shell you enjoy. I like using flour shells for this recipe; however, corn tortillas are traditional for enchiladas, and they would certainly be tasty in this recipe.

More recently, the local grocery store is carrying low-carb options for flour tortillas, and I have used those with success in this recipe.

Just get shells that are 6, 7, or 8-inches in diameter as they will fit in the baking pan the best. Of course, we like to use a nice size so we can load it with scrumptious fillings.

 

Enchiladas with the Sauce
Enchiladas with the Sauce

Pork Carnitas with Enchilada Sauce

If you have never tried this combination, I urge you to give this simple recipe a try. Pork carnitas on their own are so delicious. Add this spicy and smooth sauce over the pork-filled shells. Top with shredded cheese and bake. It is just a perfect combination of fresh flavors and a  little spice.

Pork Enchiladas Fresh Out of the Oven
Pork Enchiladas Fresh Out of the Oven

.

Is enchilada sauce red or green?

Enchilada sauce comes in both a red and green sauce. It just depends on what type of chilies are used to make the sauce. Red enchilada sauce is made with red chilies. Alternatively, the green enchilada sauce is made using green chilies.

The sauce I used today is a red enchilada sauce.

Can you Freeze Carnitas Enchiladas?

Yes, you can. This recipe makes 10 tortilla shells, which will fill a full-size casserole dish and serve five people two enchiladas each. However, if you have leftovers or want to make this in smaller batches. Just freeze this unbaked.

Add all the fillings, sauce, and cheese wrap well in plastic wrap, then foil. Make sure to label and freeze for up to 4 months.

I like to use a container that can go from the freezer to the refrigerator to the oven safely. Therefore, I try and plan ahead and use a foil pan as I know it will not shatter like a glass pan can.

When you are ready to bake, remove from the freezer, thaw, and bake.

Pork Carnitas Enchiladas Plated
Pork Carnitas Enchiladas Plated

Carnitas Enchilada Recipe Notes

Add extra sauce. If you like really saucy enchiladas add more enchilada sauce.

Add black beans for even more protein.

Swap out the Pork for another pre-cooked meat such as rotisserie chicken, or ground beef.

Leave the sauce off the edges of the tortilla shells if you like the crispy bits as they will turn a golden brown in the oven. Serve alongside quick and simple sides like Mexican Rice, Three Bean Salad, or Garlic Green Beans.

Topping Ideas for Pulled Pork Enchiladas Casserole “Pork Carnitas”

While you can eat these straight out of the oven without any toppings, I love the addition of fresh crunchy trimmings.

  • Shredded Cabbage or Shredded Lettuce
  • Diced Tomatoes
  • Diced Onions

Sour Cream This Pico de Gallo is full of fresh tomatoes, onions, jalapenos, cilantro, and lime juice. Simple ingredients combined to make this delicious Salsa Fresca for this recipe.

Sour Cream Ready for Plating
Sour Cream Ready for Plating

Sour Cream Topping Like a Restaurant

Restaurants have this way of making everything look delicious. One of those tricks is to use sauce to fancy up a plate.  Here is one idea for the sour cream.

Make this fancy by mixing sour cream with a bit of milk to thin it out a bit. Add this to a small squeeze bottle and squeeze over the enchiladas with your desired toppings.

Pulled Pork Enchiladas Casserole “Pork Carnitas”
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Pulled Pork Enchiladas Casserole “Pork Carnitas”

This Pulled Pork Enchiladas Casserole “Pork Carnitas” recipe is a great tasting and fast meal to pull together for the whole family. If you are looking for leftover pork roast recipes to make that are one of our family favorites, then you should give this easy recipe a try. Just fill the tortilla shells, roll them, and place them in a baking pan. Cover with sauce and more cheese and bake. A delicious combination of rich flavors.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course, Main Dish
Cuisine: American, Mexican
Keyword: casserole recipe, easy meals, Mexican Recipes
Servings: 10 Servings
Calories: 443kcal

Ingredients

  • 10 Large Tortillas flour or corn 8-inch
  • 3 Cups Pork Diced Cooked
  • 1 ½ Cups Cheese Shredded Mexican Cheese Blend or any good melting cheese
  • 1 ½ Cups Corn 1 can15 ounces or frozen
  • 19 Ounces Enchilada Sauce
  • ½ Cup Cheese Shredded Mexican Cheese Blend
  • 2 Cups Cabbage Shredded
  • ½ Cup Cilantro
  • 1 Cup Tomatoes Diced
  • ½ Cup Sour Cream
  • 3 Tablespoons Milk

Instructions

  • Preheat oven to 350F/180C.
  • Spread approximately ½ cup enchilada sauce on the bottom of a 9 X 13 baking pan.
  • In a large mixing bowl, add the diced or shredded pork, cheese, and corn. Mix to combine.
  • Divide the pork filling between 10 large tortilla shells. Adding about 1/3 to ½ cup to the middle of the shell and roll it up tightly. Place in the baking dish with the seam-side down.
  • Pour over the remaining Enchilada Sauce and sprinkle on the ½ cup of shredded cheese.
  • Bake uncovered in the oven for 25 minutes, until the cheese is melty, and the sauce is bubble. The edges of the tortilla shells will be slightly browned for a nice crispy texture.
  • Make this fancy by mixing sour cream with a bit of milk to thin it out a bit. Add this to a small squeeze bottle and squeeze over the enchiladas with your desired toppings.
  • Remove 1 or 2 enchiladas and place on a plate. Top with your desired toppings such as shredded cabbage, diced tomatoes, cilantro, and sour cream or Pico de Gallo if desired. Enjoy!

Notes

Tortilla Shell Options

This recipe is so forgiving. Use the type of tortilla shell you enjoy. I like using flour shells for this recipe; however, corn tortillas are traditional for enchiladas, and they would certainly be tasty in this recipe.
More recently, the local grocery store is carrying low-carb options for flour tortillas, and I have used those with success in this recipe. Just get shells that are 6, 7, or 8-inches in diameter as they will fit in the baking pan the best. Of course, we like to use a nice size so we can load it with scrumptious fillings.

Can you Freeze Carnitas Enchiladas?

Yes, you can. This recipe makes 10 tortilla shells, which will fill a full-size casserole dish and serve five people two enchiladas each.
However, if you have leftovers or want to make this in smaller batches. Just freeze this unbaked. Add all the fillings, sauce, and cheese wrap well in plastic wrap, then foil. Make sure to label and freeze for up to 4 months.
I like to use a container that can go from the freezer to the refrigerator to the oven safely. Therefore, I try and plan ahead and use a foil pan as I know it will not shatter like a glass pan can.
When you are ready to bake, remove from the freezer, thaw, and bake.

Nutrition

Calories: 443kcal | Carbohydrates: 27g | Protein: 22g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 81mg | Sodium: 868mg | Potassium: 408mg | Fiber: 3g | Sugar: 7g | Vitamin A: 922IU | Vitamin C: 10mg | Calcium: 231mg | Iron: 2mg

Environmental Information

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