Pork Enchiladas

These pulled pork enchiladas are filled with carnitas pork, beans and cheese then smothered in enchilada sauce and more cheese then baked to perfection!

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Ingredients

2 cups packed pork carnitas (or Mexican pulled pork) , or other shredded meat (see notes)
1 cup canned black beans , drained and rinsed
2 cups store-bought or homemade red enchilada sauce
8 flour tortillas
1 ½ cups shredded cheese

Optional toppings: chopped cilantro, sliced olives, sliced green onions, sour cream, guacamole, hot sauce

Instructions

Preheat the oven to 350°F.
In a medium bowl, combine the pulled pork, 1 cup canned black beans, and 1/4 cup enchilada sauce.
Spread half of the remaining enchilada sauce over the bottom of a 9x13-inch pan. Place about 1/2 cup meat mixture into the center of a tortilla. Sprinkle with cheese and roll tightly together. Place seam side down inside the pan. Repeat with remaining tortillas and filling. Top all 8 enchiladas with remaining enchilada sauce.
Bake 10 minutes. Spread remaining cheese evenly over the top. Bake an additional 15-20 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let cool 5 minutes. Top with your favorite toppings to serve. Enjoy!

Notes

Seasoning: If using pre-seasoned pork carnitas for this recipe, no need to add any additional flavor. If, however, you are using unseasoned shredded pork, feel free to add ground cumin, oregano, garlic powder, onion powder, salt, and pepper.

Variations: This recipe is really flexible and works really well with different types of meat, beans, or veggies. Try it with shredded chicken or beef, if you prefer. We also like to swap the black beans for refried beans.

Storage: The enchiladas can be stored in an airtight container up to 3 days in the refrigerator and 3 months in the freezer.

Make-ahead: The enchiladas can be made in advance. Follow the steps up until baking. Wrap tightly with tin foil and keep in the freezer up to 3 months. Be sure to add additional time when baking straight from the freezer.

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