Mexican Pulled Pork Enchiladas

 

This recipe was updated on 28 Oct 2013. Some instructions and ingredient quantities were changed, and metric measurements added.

This pork for the enchiladas is from the Mexican Pulled Pork (Carnitas) recipe. Since the pork preparation takes time, I always make more than is needed in order to make other dishes. Homemade salsa is used as part of the filling for the enchiladas, and the pickled vegetables (in this case carrots and onions) and chopped cabbage are the accompaniments to this dish. The enchiladas themselves don’t take very long to make, but if the Mexican pulled pork and/or the homemade salsa is not available, substitute another available ingredient.

Enjoy!

Ingredients

3 lb.	1.5 kg.	Mexican pulled pork (carnitas) (recipe is here)
		Homemade Salsa (recipe is here)
8-10	8-10	10-inch (25 cm.) flour or corn tortillas
28 oz.	793 g.	One can El Pato brand red or green chile enchilada sauce
8 oz.	226 g.	One package shredded Mexican style four cheese (cheddar, asadero, queso quesadilla, and Monterey jack)

 

Instructions

1. Adjust the oven rack to the middle position and preheat the oven to 350⁰F (180⁰C).
2. Oil an oven proof pan 10 x 14 inch (25 x 36 cm.) glass pan, open the can of enchilada sauce, and then put a thin layer of the sauce on the bottom of the pan.
3. Start the enchilada assembly by putting one tortilla onto a plate and placing some of the Mexican pulled pork into the tortilla. Spoon some of the enchilada sauce and then some of the homemade salsa over the pork. Roll the tortilla tightly and place the rolled tortilla, seam side down, into the oven proof pan.
4. Repeat the above assembly steps until the oven proof pan is completely filled with rolled tortillas. It usually takes 8 rolled tortillas to fill the oven proof pan, but the number needed will vary with the size pan, the amount of filling you place into the tortillas, and how tightly you roll the tortillas.
5. Pour the remaining enchilada sauce evenly over the top of the rolled tortillas in the oven proof pan. Spread the enchilada sauce so that it covers the surface of all the tortillas. Make sure that some of the sauce goes between the pan sides and the rolled tortillas, and between the rolled tortillas. Otherwise the finished enchilada will stick to the pan or to each other after baking.
6. Evenly spread the cheese over the top of the pan. The amount of cheese to use depends upon personal preference. You can choose to use more or less cheese.
7. Put the pan in the oven and bake for 30 minutes. Towards the end of the baking time, check to make sure that the enchiladas are browned and not burned.
8. Turn the oven off and remove the pan from the oven. Allow the pan to cool for 5 minutes before removing the enchiladas from the pan. Serve the enchiladas with pickled vegetables, and shredded cabbage.