Pulled Pork Carnitas Enchiladas Recipe

Pulled pork enchiladas are a hearty Mexican enchilada casserole made with tender carnitas, cheese, rice and beans. This casserole is a great way to use leftover pulled pork and makes a comforting, freezer-friendly dinner.

After making an authentic carnitas roast you’ll likely have plenty of pulled pork — and this enchilada casserole is one of the best ways to use it. Combining shredded pork with rice, pinto beans, green chiles and cheese creates a satisfying filling. Roll the filling in tortillas, top with enchilada sauce and more cheese, then bake until bubbly and golden.

Pulled pork enchiladas

I make this casserole often because enchiladas freeze and reheat well, and because a batch of carnitas usually yields more meat than we eat in one sitting. These enchiladas are ideal for busy weeks, feeding guests, or delivering a comforting meal to friends or family in need.

Three cooking options for the pulled pork

There are several easy ways to prepare the pulled pork for this recipe depending on how much time you have:

• Stovetop and oven method: A traditional approach that yields deep flavor if you roast and finish the pork in the oven.
• Pressure cooker (Instant Pot): The quickest option; pressure cooking cuts the time significantly while producing tender meat.
• Slow cooker: The most hands-off method—set it in the morning and come back to ready-to-shred carnitas.

Carnitas enchiladas recipe video

Assembling the enchiladas is straightforward. The only step that sometimes trips people up is rolling the tortillas. Warm tortillas before filling to make rolling much easier. If you prefer, dip tortillas in sauce before filling for extra sauciness, or simply spoon sauce over the rolled enchiladas in the pan.

Best cut of pork for pulled pork: Use a boneless pork shoulder roast (pork butt or Boston butt) for the most tender results. A bone-in roast will work but usually needs more cooking time.

How to Make Carnitas Pulled Pork Enchiladas

1. Prepare components in advance: Make the pulled pork, enchilada sauce and rice ahead of time if convenient. These components hold for several days in the refrigerator and longer in the freezer.
2. Make the filling: Combine shredded pork, drained pinto beans, cooked rice, chopped green chiles, cotija and shredded cheddar, plus finely diced white onion.
3. Warm the tortillas: Warm them briefly on the stovetop, in the oven, or in the microwave to make rolling easier and prevent splitting.
4. Fill and roll: Place about 1/3 cup of filling down the center of each tortilla (overfilling causes tearing). Fold the sides toward the center, then roll the tortilla from one end to the other to enclose the filling.
5. Assemble and bake: Spread some enchilada sauce in the bottom of a greased 13 x 9-inch baking dish to prevent sticking. Arrange the rolled enchiladas seam-side down, spoon remaining sauce over the top, then sprinkle with shredded cheeses. Cover with foil for most of the bake time to keep the cheese from sticking to the foil and to allow the enchiladas to heat through evenly.
6. Finish uncovered: Remove the foil for the final minutes of baking so the cheese melts and browns slightly. Let the casserole rest for about 10 minutes before serving so it firms up slightly and is easier to slice.

Carnitas Pulled Pork Enchiladas Recipe

Ingredients – Filling

• 4 lb carnitas (or other cooked pulled pork)
• 15 oz pinto beans, drained
• 2 cups cooked white rice
• 7 oz can chopped green chiles
• 1 cup Cotija cheese, crumbled
• 1/2 cup sharp cheddar, shredded (for filling)
• 1/2 cup finely diced white onion (about 1 medium)

Ingredients – Assembly

• 12 flour tortillas (or corn/wheat tortillas)
• 28 oz red enchilada sauce
• 1 cup sharp cheddar, shredded (topping)
• 1 cup Monterey Jack cheese, shredded (topping)

Garnish

• Chopped cilantro leaves
• Queso fresco or Cotija, crumbled

Instructions

1. Preheat oven to 400°F (205°C).
2. Grease the bottom and sides of a 13 x 9-inch baking dish. Spread 1/2 cup of enchilada sauce evenly across the bottom of the dish.
3. In a large bowl, combine the pulled pork, drained pinto beans, cooked rice, chopped green chiles, cotija, 1/2 cup shredded cheddar, and diced onion. Mix until evenly combined.
4. Warm tortillas, then distribute the filling among 12–14 tortillas, placing about 1/3 cup in the center of each. Roll each tortilla and place seam-side down in the prepared dish over the sauce.
5. Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle the top with the remaining 2 cups of shredded cheese (cheddar + Monterey Jack).
6. Cover the pan with foil lightly sprayed with non-stick cooking spray (to prevent the cheese from sticking). Bake 20 minutes covered, then remove foil and bake an additional 10 minutes or until the cheese is melted and the enchiladas are heated through.
7. Allow the casserole to rest for about 10 minutes before serving. Garnish with chopped cilantro and crumbled queso fresco or cotija.

Notes

• Use homemade carnitas or any cooked shredded pork. Leftover roasted or smoked pork will also work.
• One cup uncooked white rice yields approximately two cups cooked.
• Use either homemade or store-bought red enchilada sauce. If preferred, swap in green enchilada sauce for a different flavor.

Assembly tips and storage

• To prevent sticking, always start with a layer of sauce in the pan.
• If you like extra sauce, spoon more over the top before baking or dip tortillas in sauce before filling.
• Cool completely before freezing. Store the cooled casserole tightly wrapped or in an airtight container for up to 3 months. Reheat covered until warmed through.

Nutrition (per serving, estimate)

Calories: 497 kcal | Carbohydrates: 43 g | Protein: 33 g | Fat: 20 g | Saturated Fat: 9 g | Sodium: 1096 mg

Nutrition values are estimates provided by a nutrition calculator and should not replace professional advice.

This recipe makes enough enchiladas to feed a family or provide ready-to-reheat portions for later. Because rice and beans are included in the filling, this one-pan meal is hearty and complete on its own. For a full Mexican-themed dinner, serve with a refreshing beverage and a simple dessert.