Carnitas Enchiladas Verdes
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!
Servings: 4 servings
Calories: 411kcal
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
Calories: 411kcal | Carbohydrates: 54g | Protein: 20g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 1101mg | Potassium: 240mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1361IU | Vitamin C: 43mg | Calcium: 167mg | Iron: 3mg