Carnitas Enchiladas (Pork Enchiladas)

Name: Carnitas Enchiladas (Pork Enchiladas)
Prep time: 10 min
Cook time: 40 min
Total time: 60 min
Yield: 10
Cuisine: Mexican
Ingredients: 3 tbsp Olive Oil (3 tablespoons olive oil); 3 tbsp All-Purpose Flour (3 tablespoons all-purpose flour); 2 tbsp Chili Powder (2 tablespoons chili powder); 1 ½ tsp Cumin Powder (1 1/2 teaspoons ground cumin); ¾ tsp Garlic Powder (3/4 teaspoon garlic powder); ¼ tsp Dried Oregano (1/4 heaping teaspoon dried oregano); ¼ tsp Table Salt (1/4 heaping teaspoon salt); 3 tbsp Tomato Paste (3 tablespoons tomato paste); 3 cup Chicken Broth (3 cups chicken or vegetable broth); 1 ½ tsp Apple Cider Vinegar (1 1/2 teaspoons apple cider vinegar or distilled white vinegar); 0 pieces Black Pepper (Black pepper); 10 pieces Flour Tortilla (10 8-inch tortillas (flour or corn)); 4 cup Pork Carnitas (4 cups pulled pork carnitas (warm)); 1 ½ cup Mexican Cheese Blend (1 1/2 cup shredded Mexican cheese blend or colby-jack cheese); 0 pieces Cilantro (Cilantro) — optional; 0 pieces Pico de Gallo (Pico de Gallo) — optional; 0 pieces Sour Cream (Sour Cream) — optional

Mexican pork carnitas enchiladas baked in a homemade enchilada sauce made with chili powder, cumin, and tomato paste, topped with cheese.

60 minMexican

Servings10

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Ingredients

For 10 servings

Olive Oil3 tbsp · 3 tablespoons olive oil
All-Purpose Flour3 tbsp · 3 tablespoons all-purpose flour
Chili Powder2 tbsp · 2 tablespoons chili powder
Cumin Powder1 ½ tsp · 1 1/2 teaspoons ground cumin
Garlic Powder¾ tsp · 3/4 teaspoon garlic powder
Dried Oregano¼ tsp · 1/4 heaping teaspoon dried oregano
Table Salt¼ tsp · 1/4 heaping teaspoon salt
Tomato Paste3 tbsp · 3 tablespoons tomato paste
Chicken Broth3 cup · 3 cups chicken or vegetable broth
Apple Cider Vinegar1 ½ tsp · 1 1/2 teaspoons apple cider vinegar or distilled white vinegar
Black Pepper0 pieces · Black pepper
Flour Tortilla10 pieces · 10 8-inch tortillas (flour or corn)
Pork Carnitas4 cup · 4 cups pulled pork carnitas (warm)
Mexican Cheese Blend1 ½ cup · 1 1/2 cup shredded Mexican cheese blend or colby-jack cheese
Cilantro0 pieces · Cilantro · optional
Pico de Gallo0 pieces · Pico de Gallo · optional
Sour Cream0 pieces · Sour Cream · optional

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Steps

1Pre-measure all of your sauce ingredients (flour, spices, and salt will be added together so they can all go in the same small bowl) and place them next to the stove.
2In a medium pot, heat oil over medium heat. Add flour, spices, and salt and whisk until a thick paste forms and begins to bubble, 30 seconds to 1 minute.
3Whisk in tomato paste and stir until mostly combined. Slowly pour in broth, whisking out any lumps as they form and whisk until completely smooth. Bring to a simmer and cook, whisking often, until sauce has thickened, 6 to 9 minutes.
4Remove from heat, stir in vinegar, and add salt and pepper to taste. Set aside to cool slightly.
5Preheat oven to 350°F.
6Lightly grease your baking dish and add 1/4 cup of the enchilada sauce to the bottom of your dish, spreading it so that it mostly coats the bottom in a thin layer.
7Place warm carnitas in a bowl and add 3/4 cup of sauce. Stir until well-combined. Fill each tortilla with about 1/3 cup of meat and roll tightly. Place in the baking dish, seam-side down.
8Pour remaining sauce over the enchiladas and sprinkle the cheese over the top.
9Bake for 25 to 30 minutes, until cheese is melted and the edges of the tortillas are just slightly crispy and browned.
10Cool for 10 minutes before serving. Top with sour cream and pico de gallo if desired. Enjoy!