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Carnitas Enchiladas (Pulled Pork Enchiladas)

yield: 10 total time: 60 minutes
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Ingredients

  • 3 tablespoons olive oil
  • 3 tablespoons all purpose flour
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 3 tablespoons tomato paste
  • 3 cups chicken broth or vegetable broth
  • 1 1/2 teaspoons apple cider vinegar or distilled white vinegar
  • black pepper
  • 10 flour 8-inch tortillas, or corn
  • 4 cups pork carnitas pulled, warm
  • 1 1/2 cups shredded mexican cheese blend or colby-jack cheese, optional
  • 1/4 cup vegetable oil
  • 6 pounds pork shoulder roast boneless or bone-in, trimmed of fat cap and cut into fist-sized chunks
  • salt
  • pepper
  • 1 onion large, diced
  • 1 clove garlic crushed
  • 3 tablespoons lime juice
  • 1 tablespoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 8 cups chicken broth 3-4 14.5 ounce cans

Nutrition

  • Calories : 630 calories
  • Carbohydrate : 10 grams
  • Cholesterol : 205 milligrams
  • Fat : 38 grams
  • Fiber : 2 grams
  • Protein : 65 grams
  • SaturatedFat : 10 grams
  • Sodium : 700 milligrams
  • Sugar : 2 grams
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