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Crispy Carnitas Enchiladas Recipe with Zesty Green Chile Sauce

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A quick and easy recipe for crispy carnitas enchiladas with a zesty homemade green chile sauce, perfect for busy nights and casual gatherings.

Ingredients

Scale
  • 2 lbs pork shoulder, shredded
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper to taste
  • 2 tbsp fresh cilantro, chopped (optional)
  • 4–5 large roasted green chiles, peeled and seeded
  • 5 medium tomatillos, husked and chopped
  • 1 small white onion, roughly chopped
  • 2 garlic cloves
  • 2 tbsp fresh lime juice
  • 2 tbsp olive oil
  • 1/2 cup chicken broth or water
  • Salt to taste
  • Pinch of honey (optional)
  • 10–12 small or medium flour tortillas
  • 2 cups Monterey Jack or Oaxaca cheese, shredded
  • 1/4 cup vegetable oil or avocado oil (for skillet crisping)

Instructions

  1. Prepare the Carnitas Filling: In a large skillet over medium heat, sauté the chopped onion with a splash of oil until translucent (about 5 minutes). Add minced garlic, cumin, and oregano, stirring until fragrant (1-2 minutes). Toss in the shredded pork, season with salt and pepper, and cook for another 5 minutes, letting the flavors meld. Stir in fresh cilantro if using, then remove from heat and set aside.
  2. Make the Zesty Green Chile Sauce: Roast the green chiles and tomatillos under a broiler or on a hot skillet until charred and softened (about 5-7 minutes per side). Transfer to a blender along with chopped onion, garlic, olive oil, chicken broth, lime juice, salt, and honey. Blend until smooth and bright green. Taste and adjust seasoning as needed.
  3. Crisp the Tortillas: Heat about 1/4 cup (60 ml) of oil in a large skillet over medium-high heat. Briefly fry each tortilla for 10-15 seconds per side until pliable but starting to crisp. Drain on paper towels.
  4. Assemble the Enchiladas: Preheat oven to 375°F (190°C). Dip each tortilla briefly in the green chile sauce to coat, then spoon 2-3 tablespoons of carnitas filling and a sprinkle of cheese down the center. Roll tightly and place seam side down in the baking dish. Repeat until all tortillas are filled.
  5. Top and Bake: Pour the remaining green chile sauce evenly over the rolled tortillas, then sprinkle the remaining cheese on top. Bake uncovered for 20-25 minutes until bubbly and golden on the edges.
  6. Garnish and Serve: Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro, sliced radishes, or a dollop of sour cream if desired.

Notes

For best results, use freshly roasted green chiles and tomatillos. If sauce is too thick when dipping tortillas, thin with a splash of broth. Don’t skip the tortilla crisping step to avoid soggy enchiladas. For dairy-free, substitute cheese with plant-based alternative. Can prepare enchiladas a day ahead and bake before serving. Leftovers reheat best in oven covered with foil to maintain crispiness. Freeze assembled but unbaked enchiladas for up to 2 months.

Nutrition

Keywords: carnitas, enchiladas, green chile sauce, crispy enchiladas, Mexican street food, easy dinner, comfort food

Find it online: https://yumnode.com/crispy-carnitas-enchiladas-recipe-with-zesty-green-chile-sauce-easy-and-best/