Pork Carnitas Enchilades
Ingredients
- 2 cups (packed Pork Carnitas from previous recipe
- 1 tbs olive oil
- 1 cup canned black beans or red kidney beans, drained
- 1 can 15oz / 400g corn kernels drained
- 2 cups shredded cheese any good melting cheese
- 8 tortillas
- 3 cups 750ml / 25oz enchilada sauce
Instructions
- Preheat oven to 300F / 180C
- Heat 1 tbs olive oil in a pan over high heat. Add the pork carnitas and cook until the bottom is nicely browned - about 1 1/2 minutes. Do not turn, just make the bottom crispy (to keep the pulled pork as moist as possible), then remove the pulled port into a bowl. It does no matter if the top isn't heated through, it will heat in the oven.
- Add the corn, black beans, 1/2 cup enchilada sauce, and 1/2 cup cheese into the bowl and mix to combine
- Spread 1/2 cup of enchilada sauce on the bottom to the backing dish
- Place 1/2 packed cup of filling (from step 3) into a tortilla and roll up and place in the baking dish. Repeat with remaining tortillas
- Pour over the enchilada sauce, and bake for 10 minutes
- Remove from oven and scatter the cheese on, then back for another 10 to 15 minutes until the cheese is bubbling and golden
- Let stand for 5 minutes before serving
Notes
This is a throw-together meal that is brilliant for busy weeknights!
If you are substituting the Pork Carnitas with another meat that is not seasoned, add 1 tsp salt (check for seasoning by tasting it), black pepper, 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp onion powder, and 1/2 tsp garlic powder to the enchilada filling mix
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