Try this Creamy Carnitas Enchiladas recipe, or contribute your own.
- Carbohydrate 1102.35043777088 g
- Cholesterol 1995.80642624 mg
- Fat 686.90410940416 g
- Fiber 145.152004394531 g
- Protein 238.92011006912 g
- Saturated Fat 360.465279772928 g
- Serving Size 1 1 Serving (4799g)
- Sodium 6860.926025664 mg
- Sugar 957.198433376349 g
- Trans Fat 95.3302511885441 g
- Calories 11228 calories
Step-by-step
- Preheat the oven to 350 degrees. Grease a 9 by 13 inch baking dish. To prepare the filling, mix the carnitas with the cream cheese and green onions until combined
- Heat about 1/2 inch of the oil in a small skillet until the oil ripples With tongs, dunk a tortilla in the oil just long enough for it to go limp, a matter of seconds. Dont let the tortilla get crisp. Repeat with the remaining tortillas and drain them.
- With tongs, dip a tortilla into the Verde sauce to lightly coat it. Lay the tortilla on a plate, sprinkle about 3 tablespoons of filling on top and roll it up snug. Transfer the enchilada to the baking dish. Repeat with the remaining tortillas and filling. Reserve the remaining Verde sauce and keep it warm. Top the enchiladas with the cheese. Bake for 20 mins. until the enchilada are heated through and bubbly. Spoon the reserved sauce over the enchiladas (Not baking the Verde sauce into the enchiladas allows it to stay greener and fresher tasting)
- Garnish the enchiladas with tomatoes and green onions and chopped fresh Cilantro. Serve Hot
While traditional enchiladas rely entirely on red chile gravies or sharp cheddar caps, this version pairs rich pork shoulder with cream cheese and a vibrant tomatillo sauce. Balancing multiple components requires careful staging so ingredients remain at the correct temperature before assembly.
Judging Doneness Without a Thermometer
Baking casseroles packed with pre-cooked proteins relies entirely on visual and textural indicators rather than internal probe readings. Monitor the 9x13-inch baking dish closely once it reaches the twenty-minute mark at 350 degrees Fahrenheit. The Monterey Jack cheese must be fully melted and showing pale golden brown spots across the surface. More importantly, observe the edges of the dish where the green sauce bubbles actively. If the center remains lukewarm, extend the bake time by three-minute increments until bubbling distributes evenly.
- Warm the remaining green sauce separately on the stovetop to preserve its bright herbal notes.
- Blot fried corn tortillas thoroughly on wire racks to prevent excess oil from pooling in the baking dish.
- Cover assembled enchiladas tightly with aluminum foil during the first ten minutes if the tortilla edges begin drying out prematurely.
