Carnitas Enchiladas 

Dish Info






Pulled pork

canned enchilada sauce

pepper jack cheese

corn tortillas

Step 1

Heat 2 tablespoons of bacon grease or oil in a 10-inch cast iron skillet over medium heat. Once heated, arrange shredded pork in an even layer in the pan and cook, uncovered, for 5-7 minutes.

Step 2

Using tongs, flip the pork. It should appear golden brown and crispy. Continue cooking for another 3-4 minutes, then remove from heat and set aside.

Step 3

Click below for instructions on how to make semi-homemade enchilada sauce (makes 1 ½ cups, which is what you’ll need). Heat your tortillas in a pan before dipping them into the enchilada sauce. Heat tortillas over medium-high heat, for 5-7 seconds per side each. You want them to be completely pliable.

Step 4

Coat the bottom of an 11x7 baking dish with the enchilada sauce, using around ½ cup or so of the sauce. Dip a warmed tortilla into the enchilada sauce, coating one side completely.

Step 5

Lay down on a cutting board, dipped tortilla side up. Divide carnitas evenly between 7-8 tortillas; add 1 ½ tablespoons pepperjack cheese to each tortilla.

Step 5

Roll enchiladas and place seam-side down in a 11x7 baking dish. Continue to do this until your pan is full.

Step 6

Pour all of the remaining sour cream enchilada sauce over your rolled tortillas. Sprinkle with remaining pepperjack cheese.

Step 7

Cover the pan with aluminum foil or a lid and bake for 20 minutes, until heated through. Remove the cover and broil for 6-7 minutes, until the cheese starts to get toasty and bubbly looking.