Carnitas Enchiladas

• portions: 3 servings
• temps actif: 15 minutes
• temps total: 42 minutes

Ingrédients

½ pound pulled pork (shredded)

7-8 corn tortillas (5 ¾ in diameter)

1 ½ cups shredded pepper jack, divided (reserve ½ cup for topping)

1 ½ cups enchilada sauce

Instructions

Preheat oven to 350 degrees.

Prepare chicken.

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. 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.

Make sauce.

Click here for instructions on how to make semi-homemade enchilada sauce (makes 1 1/2 cups, which is what you’ll need).

Warm tortillas.

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.

Sauce baking dish.

Coat the bottom of an 11x7 baking dish with the enchilada sauce, around 1/2 cup or so of the sauce.

Dip tortilla in sauce.

Dip a warmed tortilla into the enchilada sauce, coating one side completely. Lay down on a cutting board, dipped tortilla side up. I keep the dry side on the exterior since it will get coated later on.

Divide carnitas amongst tortillas.

Divide carnitas evenly between 7-8 tortillas; add 1 1/2 tablespoons pepper jack cheese to each tortilla.

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

Add sauce to enchiladas.

Pour all of the remaining enchilada sauce over your rolled tortillas. Sprinkle with remaining pepper jack cheese.

Bake.

Cover the pan with aluminum foil or a lid and bake for 20 minutes, until heated through.

Broil.

Remove the cover and broil for 6-7 minutes, until the cheese starts to get toasty and bubbly looking.

Enjoy.

Let sit for a couple of minutes to cool slightly and then dig in!

Nutrition

• Calories: 531 kcal
• Lipides Totaux: 24 g
• Lipides Saturés: 13 g
• Lipides Insaturés: 6 g
• Cholestérol: 83 mg
• Sodium: 1857 mg
• Glucides Totaux: 51 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 20 g
• Protéines: 29 g