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Pulled Pork Enchiladas
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Transform leftover carnitas into delicious pulled pork enchiladas with homemade sauce and melted cheese for a family favorite meal.
Ingredients:
  • 4 large plum tomatoes (about 1.4lb/650g), quartered
  • 1 medium white onion, cut into chunks
  • 3 cloves garlic, peeled
  • 3 tablespoons olive oil
  • 2 to 4 dried chiles de árbol, stemmed and deseeded
  • 1/4 cup water
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 4 cups (640g) carnitas or pulled pork
  • 1/2 cup vegetable oil, divided, as needed
  • 12 corn tortillas
  • 2 cups (8 ounces) grated Monterey Jack, cheddar, or Chihuahua cheese
  • 1 cup sour cream, for serving
  • 1 small red onion, finely diced, for serving
  • 1 cup fresh cilantro, chopped, for serving
Instructions:
  • Preheat your oven to a toasty 400°F/200°C.
  • Roast the vegetables for the sauce: Combine quartered tomatoes, chopped onion, and garlic cloves in a 9 x 13-inch oven-proof dish. Drizzle with olive oil and nestle the chiles under the tomatoes to prevent burning. Bake for about 30 minutes until tomatoes and onions are tender and edges are lightly charred. Remove from oven, pour in hot water, and scrape up all the flavorful bits from the bottom of the dish using a wooden spoon.
  • Make the enchilada sauce: Combine the roasted vegetables, chiles, and juices in a blender. Mix in salt, pepper, and cumin, then blend until smooth. Adjust thickness by adding water, up to 1/4 cup, as desired. Set the sauce aside.
  • Preheat your oven to 350°F/180°C. Transfer the leftover carnitas or pulled pork to an oven-proof dish and seal tightly with foil. Bake for approximately 20 minutes until heated through.
  • Heat half of the vegetable oil in a medium frying pan over medium-high heat. Once hot, fry corn tortillas individually for about 30 seconds on each side until pliable and sturdy. Transfer to a serving plate and repeat with remaining tortillas, adding more oil to the pan as needed.
  • Prepare the enchiladas by spooning around 1/3 cup of carnitas onto a tortilla that has been lightly fried, then sprinkle with cheese. Roll the tortilla into a taquito shape and place it in a medium-sized baking dish (about 7 x 11 inches). Continue with the remaining filling and tortillas until the dish is full, ensuring the enchiladas are snugly placed next to each other in a single layer. Save half of the cheese to sprinkle on top.
  • Transform the dish into a masterpiece! Shower the enchiladas with the savory enchilada sauce, ensuring it covers every inch. Sprinkle the remaining cheese graciously over the top. Let it bake to perfection until the cheese becomes a golden river, about 10 minutes. Serve straight away when the enchiladas are at their peak of warmth. Add dollops of luscious sour cream and adorn with fresh onion and cilantro for that perfect finishing touch. If you adore this recipe, show us some love with your stars below!

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