These Pulled Pork Enchiladas are produced with Pork Carnitas and topped with a scrumptious homemade Enchilada Sauce!
This publish is component of a series of meals made making use of Straightforward Slow Cooker Pork Carnitas (Mexican Pulled Pork) that I posted final week. It freezes so nicely and defrosts quickly, creating it excellent to have on hand for quick meals – like Enchiladas. Even so this recipe can be manufactured utilizing any pre cooked meat – shredded chicken in specific would be amazing. It takes a mere 15 minutes to assemble (if that), then just pop it into the oven.
Pulled Pork Enchiladas (Pork Carnitas)
There are so numerous techniques to make enchiladas, but this is certainly 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 no saying that I enjoy cooking (and consuming), and I do enjoy taking my time in the kitchen, experimenting or making things that require persistence. 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 get me significantly less than 15 minutes of prep (90% of which are on the table in 15 minutes!).
This is one particular of those dinners. 15 minutes of assembling, then throw it in the oven to do its factor. No chopping needed. 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, best with enchilada sauce and cheese, then bake until finally bubbly and golden on top. I like to leave the edges of the Pulled Pork Enchiladas without sauce which lets them brown nicely and go a minor crisp which adds wonderful texture. But I use enough sauce that you could cover all the enchiladas, if you needed to.
In my books, Pork Carnitas are the greatest “freezer stock” for seriously tasty quickly foods. You can make enchiladas (certainly), quesadillas, tacos, soups, salads and burritos, to title a couple of. I also make Mexican Sloppy Joes, Mexican Spring Rolls and Taco Soup – I’ll be sharing my recipe for these in the coming weeks.
Whenever I make Pork Carnitas, I use the biggest pork I can match into my slow cooker so I can make as considerably as feasible, then I freeze them in tiny batches for comfort. I normally defrost it in the microwave (usually one minute per cup of pulled pork). Then I constantly pan fry, not to warm it through but to get the brown crunchy bits. It only takes a minute or two, and is a “must do” in my books – Pork Carnitas without having the brown crunchy bits is like sausage rolls with out tomato sauce, it just shouldn’t be completed. You can study much more about my ravings on the brown crunchy bits in the recipe I shared for Pork Carnitas.
Though I really like Enchiladas the most when produced with Pork Carnitas, I frequently make this with other meat, normally shredded chicken as I often look to have this on hand. I’ve also made this with diced beef also. But since the Pork Carnitas are previously flavoured with Mexican spices, if I use an additional meat I include a sprinkle of spices – directions for this are integrated in the recipe beneath.
This Pulled Pork Enchiladas is a great recipe to include to your midweek meal rotation – it’s so quickly and SO tasty! I hope you attempt it!– Nagi x
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