Carnitas Enchiladas
These easy enchiladas are quickly made with leftover carnitas! Just assemble, bake and serve for a quick and easy weeknight meal!
Servings: 4 servings
Calories: 521kcal
Ingredients
- 1½ cups shedded carnitas
- 8 corn tortillas
- 20 ounces red enchilada sauce (2 cans)
- 1 cup black beans drained and rinsed
- 1 cup shredded colby jack cheese divided in half
Garnish (optional)
- pico de gallo
- sour cream
Instructions
- Preheat oven to 375˚F.
- Mix together the carnitas, black beans, and half of the cheese and mix together in a large bowl. Set aside.
- Heat the enchilada sauce over low in a large skillet. Once it starts to simmer around the edges, place 2-3 tortillas in the sauce and turn to coat. Let them cook in the sauce for about 30 sec or until they become soft and pliable.
- Use tongs to take the tortillas out one at a time. Stuff them with the carnitas mixture, roll tightly, and place in a 2 quart casserole dish. Repeat with remaining tortillas until all of the tortillas are stuffed, rolled, and in the casserole dish.
- Pour the remaining sauce over the enchiladas and top with the remaining cheese.Cover with foil and bake for 20 minutes.
- Once done, remove the foil and garnish with fresh pico de gallo, sour cream, or whatever toppings you love!
Nutrition
Calories: 521kcal | Carbohydrates: 62g | Protein: 28g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 1981mg | Potassium: 291mg | Fiber: 9g | Sugar: 23g | Vitamin A: 1410IU | Vitamin C: 4mg | Calcium: 324mg | Iron: 3mg