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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Ingredients
10LargeTortillasflour or corn 8-inch
3CupsPorkDiced Cooked
1 ½CupsCheese Shredded Mexican Cheese Blend or any good melting cheese
1 ½CupsCorn 1 can15 ounces or frozen
19OuncesEnchilada Sauce
½CupCheese Shredded Mexican Cheese Blend
2CupsCabbage Shredded
½CupCilantro
1CupTomatoes Diced
½CupSour Cream
3TablespoonsMilk
text ingredients
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.