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Carnitas Enchiladas
Carnitas Enchiladas
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
95 minutes
Transform shredded pork into delicious carnitas enchiladas with a simple and flavorful spice blend.
Ingredients:
  • 4 tablespoons avocado oil, divided, or as needed
  • 4 cups shredded cooked pork
  • 3 tablespoons frozen 100% orange juice concentrate
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder, or to taste
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon cayenne pepper, or to taste
  • 2 cups salsa verde
  • 1 cup sour cream
  • 10 (6 inch) corn tortillas
  • 2 cups shredded Monterey Jack cheese, divided
Instructions:
  • In a nonstick skillet over medium heat, warm 2 tablespoons of oil. Add shredded pork, onion, orange juice concentrate, cumin, chili powder, garlic powder, cayenne pepper, salt, and pepper. Let it come to a boil, then cover and simmer on low heat for about 20 minutes until the onion is tender.
  • Uncover, raise heat to medium, and cook until most of the liquid has evaporated, approximately 10 minutes. Plate everything and let it cool briefly. Use paper towels to wipe the skillet clean.
  • Preheat the oven to 425 degrees F (220 degrees C and grease a 9x13-inch baking dish with cooking spray while you wait.
  • Mix salsa verde and sour cream together until well combined. Spread 1 cup of the salsa verde mixture evenly over the bottom of the baking dish, saving the remaining mixture for later.
  • Pour the remaining cooking oil into the cleaned skillet and heat on medium-high heat.
  • Warm each tortilla in the oil until it becomes flexible, about 2 minutes per side, adding more oil if necessary.
  • Lay out a tortilla on a flat surface, spoon 3 tablespoons of pork mixture and sprinkle 1 tablespoon of shredded cheese. Roll up the tortilla around the filling and arrange seam side down in the dish. Repeat with the rest of the tortillas.
  • Pour the flavorful salsa-sour cream mixture over the filled tortillas in the dish.
  • Place in the hot oven and bake for 20 minutes without covering.
  • Take out of the oven and sprinkle the remaining cheese on top. Let it melt as the enchiladas cool for about 5 minutes.

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