Pork carnitas recipe
These Pulled Pork Enchiladas are manufactured with Pork Carnitas and topped with a scrumptious homemade Enchilada Sauce!
This publish is element of a series of meals produced employing Simple Slow Cooker Pork Carnitas (Mexican Pulled Pork) that I posted last week. It freezes so well and defrosts rapidly, producing it excellent to have on hand for rapidly meals – like Enchiladas. Even so this recipe can be created employing any pre cooked meat – shredded chicken in particular would be amazing. It requires a mere 15 minutes to assemble (if that), then just pop it into the oven.
Pulled Pork Enchiladas (Pork Carnitas)
There are so a lot of ways to make enchiladas, but this is absolutely my favourite, manufactured with Pork Carnitas (Mexican Pulled Pork). Shreds of moist pulled pork are mixed up with golden kernels of corn and black beans encased in a tortilla and topped with enchilada sauce and gooey melting cheese…..just describing it helps make me go weak at the knees.
It goes with out saying that I adore cooking (and eating), and I do enjoy taking my time in the kitchen, experimenting or producing things that need patience. But on a day to day basis, I don’t just whip up a Duck Ragu with Homemade Pappardelle. 90% of my mid week dinners consider me less than 15 minutes of prep (90% of which are on the table in 15 minutes!).
This is one particular of people dinners. 15 minutes of assembling, then throw it in the oven to do its thing. No chopping necessary. Just opening a couple of cans and crisping up the pulled pork to get the crunchy brown bits, the crowning glory of Pork Carnitas.
Roll up the tortillas, prime with enchilada sauce and cheese, then bake right up until bubbly and golden on leading. I like to depart the edges of the Pulled Pork Enchiladas without having sauce which lets them brown nicely and go a minor crisp which adds wonderful texture. But I use sufficient sauce that you could cover all the enchiladas, if you wanted to.
In my books, Pork Carnitas are the greatest “freezer stock” for significantly tasty quick food. You can make enchiladas (obviously), quesadillas, tacos, soups, salads and burritos, to title a few. I also make Mexican Sloppy Joes, Mexican Spring Rolls and Taco Soup – I’ll be sharing my recipe for these in the coming weeks.
Anytime I make Pork Carnitas, I use the biggest pork I can match into my slow cooker so I can make as a lot as achievable, then I freeze them in modest batches for convenience. I typically defrost it in the microwave (generally 1 minute per cup of pulled pork). Then I always pan fry, not to warm it via but to get the brown crunchy bits. It only takes a minute or two, and is a “must do” in my books – Pork Carnitas with no the brown crunchy bits is like sausage rolls with no tomato sauce, it just shouldn’t be accomplished. You can read through much more about my ravings on the brown crunchy bits in the recipe I shared for Pork Carnitas.
Although I really like Enchiladas the most when created with Pork Carnitas, I often make this with other meat, normally shredded chicken as I usually seem to have this on hand. I’ve also produced this with diced beef too. But because the Pork Carnitas are presently flavoured with Mexican spices, if I use an additional meat I include a sprinkle of spices – directions for this are included in the recipe under.
This Pulled Pork Enchiladas is a great recipe to add to your midweek meal rotation – it’s so quick and SO tasty! I hope you attempt it!– Nagi x
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