Creamy Carnitas Enchiladas Recipe
Servings: 1
Ingredients
- 1 lb Recipe Pork Carnitas
- 4 ounce Cream cheese
- 3 Tbsp. Sliced green onions, I like to add in minced fresh Cilantro Vegetable oil for pan frying
- 12 x Corn tortillas
- 8 ounce Monterey jack cheese, grated Minced tomatoes and sliced green onions, for garnish
Directions
- This goes with the Carnitas recipe I sent earlier today. I also sent the Chile Verde sauce last week goes with this too. If you missed either recipe let me know and I will re-post for ya.
- Preheat the oven to 350 degrees. Grease a 9 by 13 inch baking dish. To prepare the filling, mix the carnitas with the cream cheese and green onions till combined
- Heat about 1/2 inch of the oil in a small skillet till the oil ripples With tongs, dunk a tortilla in the oil just long sufficient for it to go limp, a matter of seconds. Do not let the tortilla get crisp.
- Repeat with the remaining tortillas and drain them.
- With tongs, dip a tortilla into the Verde sauce to lightly coat it.
- Lay the tortilla on a plate, sprinkle about 3 Tbsp. of filling on top and roll it up snug. Transfer the enchilada to the baking dish. Repeat with the remaining tortillas and filling. Reserve the remaining Verde sauce and keep it hot. Top the enchiladas with the cheese. Bake for 20 mins. till the enchilada are heated through and bubbly. Spoon the reserved sauce over the enchiladas (Not baking the Verde sauce into the enchiladas allows it to stay greener and fresher tasting)
- Garnish the enchiladas with tomatoes and green onions and minced fresh Cilantro. Serve Warm
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 585g | |
| Calories 1736 | |
| Calories from Fat 1014 | 58% |
| Total Fat 114.03g | 143% |
| Saturated Fat 66.16g | 265% |
| Trans Fat 0.0g | |
| Cholesterol 327mg | 109% |
| Sodium 1685mg | 70% |
| Potassium 812mg | 23% |
| Total Carbs 109.21g | 29% |
| Dietary Fiber 14.8g | 49% |
| Sugars 7.18g | 5% |
| Protein 75.56g | 121% |
