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These 30-minute cheesy pork enchiladas are about to become a new family favorite! Savory, citrus-infused, crispy pulled pork carnitas, wrapped in soft tortillas, and baked in a creamy green enchilada sauce—what’s not to love?!
You Will Love This
- These pulled pork enchiladas are a crowd-pleaser! Delicious slow-cooked carnitas covered in a creamy enchilada sauce and tons of melty cheese? This is a dinner recipe everyone will love! Don't forget to serve them with my one-pan quinoa black bean skillet!
- Pork enchiladas are a great meal prep option. Assemble up to 5 days in advance (just wait to add the sauce) and refrigerate until you're ready to bake! You could also assemble the whole pan ahead of time and just bake 1-2 enchiladas at a time so you've got a fresh-baked enchilada lunch or dinner ready at a moment's notice!
Ingredients & Substitutions
- Flour Tortillas - I like flour tortillas (because they’re easier to roll and we usually have them on hand), but you can use corn if you prefer. I recommend fajita or taco size for this recipe.
- Pork Carnitas - Carnitas are essentially Mexican pulled pork with bright citrus notes and crispy burnt ends. Be sure to check out my SUPER easy Slow Cooker Pork Carnitas recipe. You can also use my quick shredded chicken recipe in place of the pork if you'd like.
- Black Beans - Black beans have a mild flavor that works really well with the flavorful carnitas, but you can also use pinto beans.
- Shredded Cheese - I like Colby jack cheese for these pork carnitas enchiladas but you can use your favorite cheddar or a traditional queso blanco.
- Spices - Cumin and chili powder are my two spices of choice for these green enchiladas. Use whatever your family enjoys!
- Dried Herbs - I love to use dried oregano to add a little extra depth of flavor to these enchiladas.
- Creamy Green Enchilada Sauce - This homemade creamy, green enchilada sauce is bright and fresh and also takes just minutes to throw together with only 5 ingredients! If you're looking for a red enchilada sauce, I've got you covered as well!
Mix until well combined.
Fill a tortilla with about ⅓ a cup of the pork mixture. Roll filling inside tortilla and place it seam side down in a 9x13 inch pan. Continue with remaining tortillas until all are filled.
Pour enchilada sauce over the tortillas and spread so it covers them completely. Top with remaining shredded cheese.
Cover tightly with foil and bake for 20 minutes or until the cheese is melted and the sauce is bubbly.
Top with queso fresco and fresh chopped cilantro and enjoy!
- Shred your own cheese. If you have an extra minute, it’s worth it to get a block of cheese and shred it at home. Pre-shredded cheeses are coated in an anti-clumping agent to keep them looking fresh, but they don’t melt quite as smooth and creamy either.
Yes! Flour or corn tortillas work great for enchiladas! I prefer flour tortillas when I'm short on time because they're easier to roll than traditional corn tortillas and you don't have to heat them up beforehand.
Enchiladas get soggy when the tortillas absorb too much moisture, and that can cause them to fall apart. First, try pouring your enchilada sauce over the top of the rolled enchiladas, instead of layering it in the base of the baking dish first. Also, if you're using corn tortillas, be sure to fry them in a bit of oil before rolling. This will create a moisture barrier and prevent the enchiladas from getting soggy.
Yes! These cheesy pulled pork enchiladas are a great meal prep option. Just assemble them in the baking dish - but don't add the enchilada sauce - then cover, and refrigerate for up to five days. Just before baking, pour the sauce over the enchiladas, add more shredded cheese, and bake as directed!
Don't Miss These Recipes
- Cheesy Chicken Enchiladas
- One Skillet Vegetarian Enchiladas
- Homemade Red Enchilada Sauce
- Creamy Green Enchilada Sauce
- Vegetarian Enchilada Casserole