Carnitas enchiladas verdes (pork enchiladas with green sauce) are so flavorful and easy to make! Crispy and tender carnitas in tortillas and topped with homemade enchilada sauce. This enchilada recipe is delicious and a great way to use up your leftover pork!
Why this recipe works
- This pork enchilada verde recipe is a great way to use up your leftover Dutch Oven Carnitas (Mexican pulled pork)!
- Super easy recipe to throw together, especially if you make carnitas ahead of time or use leftovers.
- Can be made Gluten free by using corn tortillas.
Ingredients
Carnitas is a Mexican style pork made from pork shoulder that is tender, juicy, crisp, and delicious! See all about how to make your own with this Dutch Oven Carnitas (Authentic Mexican Carnitas). Pork carnitas is a great recipe to make a big batch of and freeze for later. More great recipes to use leftover carnitas are Meal Prep Carnitas Burritos, and carnitas quesadillas.
Pepper
I used a green bell pepper in this recipe, but you could also use orange, yellow or red bell peppers. If you want a spicy version, you can try using a poblano pepper. You can also use diced green chiles.
Tortillas
Traditionally corn tortillas are used in enchiladas, but you can also use regular flour tortillas. If you’re looking for a way to use up any leftover tortillas, try this Corn Tortilla Chips recipe!
Enchiladas are not complete without the sauce! This recipe uses a green sauce, like a salsa verde. This homemade Green Enchilada Sauce recipe only takes 20 minutes to make, and is so much better than store bought! You can also swap for red enchilada sauce if you prefer!
Extras
For this carnitas enchiladas recipe, I used rice, corn, and peppers for the filling, but you can use whatever you like or have on hand! Fresh corn can be used in place of frozen corn. Black beans, refried beans, and onions would also be delicious! Swap out regular rice for Mexican rice for added flavor.
I like to top these enchiladas with cheese and guacamole. You can also add sour cream, diced red onions, fresh cilantro, and a squeeze of lime juice. Try a Mexican cheese blend or queso fresco.
See the recipe card below for a full list of ingredients and measurements.
Instructions aka How to make this recipe
First, preheat the oven, and prep your ingredients.
Heat up a large skillet and sauté the peppers for a few minutes until some browning develops. Next add in the carnitas to heat through. Add in the cooked rice and frozen corn and heat until everything is warm.
Add ¼ cup of enchilada sauce to the bottom of a baking dish sprayed with cooking spray.
Place a tortilla down on the enchilada sauce, and add one fourth of the carnitas pork mixture to each flour tortilla, about ½ cup of corn, rice and carnitas filling.
Roll the tortilla over, until the seam is facing down. Push the enchilada toward one side of the baking dish.
Repeat with the remaining 3 tortillas, making sure they are seam side down.
Top enchiladas with the final ¼ cup green chile sauce and smooth over with a spoon. Top with shredded cheese if desired.
Bake for 15-20 minutes, until the top is slightly crispy and enchiladas are completely cooked through. For a crispier enchilada, broil for an additional 1-3 minutes, until edges are crisped.
Remove from the oven and serve immediately. Serve with guacamole, sour cream, queso fresco, pico de gallo, cilantro, sliced green onions or a dash of hot sauce!
Serving Suggestions
I love cooking Mexican food at home, but to me it doesn't feel like a true Mexican restaurant unless there is chips and salsa! Pair these carnitas enchiladas with homemade corn tortilla chips and any of these yummy salsa and dip recipes.
- Spicy Serrano Salsa Verde
- Mango Habanero Salsa
- Easy 4 Ingredient Guacamole
- Cilantro garlic sauce
- Creamy Vegan Avocado Lime Sauce
A side dish of Mexican rice, Healthy Mexican Street Corn (Elotes) or Fresh Mexican Avocado Salad would make this pork verde enchiladas meal complete!
Don’t forget the cocktails!
- Spicy Skinny Margarita
- the Best Mexican Mule (aka Tequila Mule)
- Frozen Blackberry Margaritas with Mint
- the Best Ranch Water Cocktail
Expert Tips
Keep it clean - Make clean up easier by spraying the bottom of your baking dish with cooking spray before adding the ingredients.
Make it quick - Use leftover carnitas to make these the quickest and easiest enchiladas!
Make it easy - If using corn tortillas, heat them up in a skillet first to make them more pliable and easier to roll.
Storage directions: Store leftover enchiladas in an airtight container in the refrigerator for 3-4 days.
Freezing directions: You can make a batch of these to freeze! Prepare the pulled pork enchiladas like usual in a metal dish or disposable baking dish (since cold glass can crack in the oven), and cover tightly with aluminum foil or plastic wrap. To reheat, place the frozen enchiladas in a 350°F oven and bake until fully reheated.
Frequently Asked Questions
Are enchiladas made with flour or corn tortillas?
Traditionally enchiladas are made with corn tortillas, but you can also use flour tortillas. Enchiladas made with corn tortillas usually have the best texture since corn tortillas hold up a little better in sauce. If using corn tortillas, heat them up in a skillet first to make them more pliable and easier to roll. You can also dip tortillas in the green chile enchilada sauce to soften them before rolling.
Related Recipes
More delicious recipes:
- Carnitas Quesadillas
- Healthy Green Chile Beef Enchiladas
- Meal Prep Carnitas Burritos
- Dutch Oven Carnitas (Authentic Mexican Carnitas)
If you try this recipe, don’t forget to rate the recipe and leave me a comment below so I know what you think! Follow Elise Tries to Cook on Facebook, Instagram, and Pinterest, and Subscribe via email to receive the latest recipes!
📖 Recipe
Carnitas Enchiladas Verdes
Equipment
Ingredients
- 1½ cups carnitas
- 1 bell pepper green or red
- ¾ cup frozen corn
- 1 cup cooked brown rice
- ½ cup shredded cheese
- 4 tortillas corn or flour
- ½ cup enchilada sauce
- 1 teaspoon oil neutral or olive oil
Instructions
- Preheat oven to 425.
- First, cut the pepper off of the stem. Next, slice thin ½” strips of pepper. Lastly, chop each strip into cube-sizes. The result should be ½” thick squares. Leave to the side.
- Warm a skillet on the stove at medium heat with 1 teaspoon oil.
- Sauté the peppers for a few minutes until some browning develops.
- Add carnitas to the pan and stir to warm, about 1-2 minutes.
- Turn heat to low and add cooked rice and frozen corn to the pan. Gently stir to combine and cook until ingredients are warmed through, about 2-3 minutes.
- Spray a 9x11 or 9x13 baking dish with cooking spray. Cover the bottom with ¼ cup enchilada sauce.
- Place a tortilla down on the enchilada sauce, and add one fourth of the carnitas mixture to each flour tortilla, about ½ cup of corn, rice and carnitas filling.
- Roll the tortilla over, until the seam is facing down. Push the enchilada toward one side of the baking dish.
- Repeat with the remaining 3 tortillas, making sure they are seam side down.
- Top with final ¼ cup enchilada sauce and smooth over with a spoon. Top with shredded cheese if desired.
- Bake for 15-20 minutes, until top is slightly crispy and enchiladas are completely cooked through.
- For a crispier enchilada, broil for an additional 1-3 minutes, until edges are crisped.
- Remove from oven and serve immediately. Serve with guacamole, sour cream, queso fresco, or cilantro.
Notes
- Keep it clean - Make clean up easier by spraying the bottom of your baking dish with cooking spray before adding the ingredients.
- Make it quick - Use leftover carnitas to make these the quickest and easiest enchiladas!
- Make it easy - If using corn tortillas, heat them up in a skillet first to make them more pliable and easier to roll.
- Storage directions: Store leftover enchiladas in an airtight container in the refrigerator for 3-4 days.
- Freezing directions: You can make a batch of these to freeze! Prepare the pulled pork enchiladas like usual in a metal dish or disposable baking dish (since cold glass can crack in the oven), and cover tightly with aluminum foil or plastic wrap. To reheat, place the frozen enchiladas in a 350°F oven and bake until fully reheated.
Nutrition
Ever since she taught herself how to cook, Elise has been making simple recipes with fresh ingredients. She believes the best recipes highlight the ingredients by using the best of cooking techniques. She’s an avid juicer and has juiced each and every fruit and vegetable there is. She also creates savory recipes inspired by what’s available in California. Many of her authentic Mexican recipes are passed down from her from mother in law and is a huge influence on her cooking.
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