These salsa verde pork carnitas enchiladas are one of our most popular dinner recipes because this easy dinner recipe is the perfect quick, healthy and filling meal. These enchiladas are loaded with crockpot pork carnitas and cheese then baked in delicious sauce for the perfect comfort food any time of year.
This recipe for salsa verde pork carnitas enchiladas is one of our most popular recipe and for good reason - the enchiladas are really good!
Not only is this meal super easy to throw together on a weeknight, but it is packed with flavor from the sauces and pork carnitas. The best part is there is always leftovers making this dish perfect for meal prep during the week.
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Why You'll Love This Recipe
- Easy Dinner
- Kid-Friendly
- One-Pan Meal
Ingredients & Substitutions
- Pork Carnitas - This recipe calls for our crockpot pork carnitas which can be made in a slow cooker overnight or during the day to make cooking dinner even easier to do.
- Tortillas - Flour tortillas work perfectly for this recipe. You can also use gluten-free flour tortillas.
- Cheese - Pepper Jack cheese is our cheese of choice, but you can use any cheese you prefer or have on hand.
- Salsa Verde - Salsa Verde adds flavor to the enchiladas.
- Green Enchilada Sauce - Enchilada sauce makes the enchiladas extra saucy. We use green enchilada sauce to compliment the flavors of the salsa verde.
- Toppings - We love to top these enchiladas with cilantro, sliced jalapenos, avocado and sour cream.
Complete list of ingredients and amounts is located on the recipe card below.
Kitchen Tools & Equipment
- Crockpot - We recommend using a crockpot or slow cooker to cook the pork carnitas in.
- Baking Dish - This is the 9x13 baking dish we use to make these enchiladas in.
How to Make Salsa Verde Pork Carnitas Enchiladas
Step 1. Fill the tortillas with meat and cheese, roll up and place in the baking pan.
Step 2. Pour the enchilada sauce and salsa over the enchiladas and sprinkle with cheese.
Step 3. Bake the enchiladas in the oven.
Recipe Serving Suggestions
These homemade enchiladas are a delicious and filling recipe that makes 8 large enchiladas. We love to serve them topped with sour cream, avocado, cilantro, and jalapenos.
While these enchiladas are amazing on their own, we love serving them with a side of chips and Cowboy Caviar or Mango Salsa.
Expert Tips & Variations
- Meal prep the pork carnitas. Cook the pork carnitas meat in the crockpot at the beginning of the week to make it easy to make these enchiladas.
- Meal Prep Enchiladas. Meal prep this dish for easy work lunches. Make a double batch and store in airtight containers in the fridge for quick lunches.
How to Store Enchiladas
- Refrigerator - 3-4 days in an airtight container
- Freezer - 2-3 months in a freezer-safe, airtight container
- It is best to store enchiladas in a freezer-safe pan that is airtight. To enjoy, allow the enchiladas to thaw then bake at 350 degrees in the oven for 25-30 minutes. Remove from the oven to serve when the enchiladas are warm all the way through.
Recipe FAQ
Yes you can! We like to cook the pork into pork carnitas for extra flavor.
Gluten-Free Dinner Recipes
Salsa Verde Pork Carnitas Enchiladas
These salsa verde pork carnitas enchiladas are one of our most popular dinner recipes because this easy dinner recipe is the perfect quick, healthy and filling meal. These enchiladas are loaded with crockpot pork carnitas and cheese then baked in delicious sauce for the perfect comfort food any time of year.
Ingredients
- 2 cups shredded pork carnitas
- 8 tortillas
- 1-8oz bag of shredded pepperjack cheese
- 1- 15 oz can green enchilada sauce
- 1-16oz jar of salsa verde
Instructions
- Preheat oven to 350 degrees.
- Pour half of the 15oz jar of green enchilada sauce into the bottom of a 9x13 pan.
- Roll up the enchiladas by adding a spoonful or two of pork carnitas meat into the center of each tortilla. Add a spoonful of pepper jack cheese to the tortilla, then roll the tortilla into a roll. Place the rolled tortilla with meat and cheese inside in the bottom of the pan.
- Fill the remaining tortillas with meat and cheese and roll them up.
- Place the enchiladas in the pan in a line until the pan is filled with enchiladas.
- Once all of the tortillas are rolled up into enchiladas, pour the remaining green enchilada sauce and the jar of salsa verde over the enchiladas in the pan.
- Sprinkle the remaining pepper jack cheese over the tortillas and sauce.
- Place the pan of enchiladas in the oven and bake for 25 minutes at 350 degrees or until the cheese is melted and the tortillas are slightly crispy and browned on the edges.
- Remove the pan from the oven after 25 minutes or when the enchiladas are done.
- Top the enchiladas with your favorite toppings like cilantro, jalapeno slices, avocado and sour cream to serve.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 448Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 67mgSodium: 1136mgCarbohydrates: 35gFiber: 4gSugar: 4gProtein: 23g
[…] without much hassle. And when the meat is all done, it can easily be thrown into a recipe like our Salsa Verde Carnitas Enchiladas or our Pork Carnita Street […]