Carnitas Pork Enchiladas (Print Version)
# Ingredients:
→ To make carnitas
01 -
1 ½ lb lean boneless pork loin roast, cut into 2-inch chunks
02 -
½ white onion, chopped
03 -
4 cloves garlic, minced
04 -
1 jalapeno, deseeded and chopped
05 -
½ cup orange juice
06 -
1 tablespoon dried oregano
07 -
2 teaspoons ground cumin
08 -
1 teaspoon chili powder
09 -
Salt and pepper to taste
→ To make enchiladas
10 -
15 oz enchilada sauce
11 -
8 6-inch flour tortillas
12 -
1 ½ cups shredded Mexican cheese blend
# Instructions:
01 -
Add pork, onion, garlic, jalapeno, orange juice, oregano, cumin, chili powder, salt, and pepper to a large slow cooker. Stir to combine. Cook on low for 5-7 hours or on high for 3-4 hours until pork shreds easily.
02 -
Remove pork from the slow cooker and use a fork to shred into small pieces.
03 -
Preheat oven to 375°F. Spray a 13x9-inch baking dish with cooking spray.
04 -
Spread ½ cup enchilada sauce on the bottom of the prepared baking dish. Place ⅓ cup carnitas and 1 tablespoon shredded cheese down the center of a tortilla. Roll tightly and place seam side down in the baking dish. Repeat with remaining tortillas.
05 -
Pour remaining enchilada sauce over the rolled tortillas. Sprinkle with remaining shredded cheese.
06 -
Bake in the oven for 20-25 minutes or until bubbling and hot. Let stand for 5 minutes before serving.
# Notes:
01 -
Include jalapeno seeds for medium spice level.