Pulled Pork Enchiladas (Pork Carnitas)
Transform leftover pulled pork into the ultimate comfort food! These easy enchiladas are filled with crispy pork carnitas, corn, and beans, then smothered in sauce and cheese. Ready to bake in just 15 minutes of prep.
Ingredients
- 2 cups packed cooked Pork Carnitas (Mexican Pulled Pork)
- 1 tbsp olive oil
- 1 cup tinned black beans drained
- 1 15 oz can corn kernels, drained
- 2 cups shredded Mexican cheese blend divided
- 8 medium flour tortillas
- 3 cups enchilada sauce
Instructions
- Preheat oven to 350°F (180°C).
- Heat oil in a skillet over medium high. Add pork and cook 1.5-2 mins until bottom is crispy. Transfer to a bowl.
- To the bowl, add beans, corn, ½ cup enchilada sauce, and ½ cup cheese. Mix.
- Spread ½ cup sauce in a 9x13 baking dish.
- Fill each tortilla with ½ cup filling, roll, and place seam side down in dish.
- Pour remaining sauce over enchiladas. Bake for 10 mins.
- Sprinkle remaining cheese on top. Bake 10-15 more mins until cheese is golden.
- Rest 5 minutes before serving.
Notes
- Other Meats: Use shredded chicken or beef. If unseasoned, add 1 tsp salt, 1 tsp cumin, ½ tsp each paprika, onion & garlic powder to filling.
- Make Ahead: Assemble, cover, and refrigerate overnight before baking.
- Freezer Friendly: Assemble and sauce (without final cheese), wrap well, and freeze. Thaw in fridge before adding cheese and baking.