These carnitas enchiladas are so satisfying: tender, melt-in-your-mouth pulled pork is rolled up with golden corn and black beans in a soft flour tortilla, topped off with enchilada sauce and gooey melted cheese. It’s a perfect low-effort-high-reward dinner the whole family will love!
These pulled pork carnitas enchiladas are one of my favorite ways to turn leftover carnitas into something extra special. Tender, slow-cooked pork with those irresistible crispy bits gets mixed with sweet corn and hearty black beans, then wrapped up in soft flour tortillas. Once everything is smothered in enchilada sauce and topped with plenty of melted Monterey Jack, it bakes into a cozy, crowd-pleasing dish that works just as well for a busy weeknight as it does for feeding a table full of people.
The filling is where this recipe really shines. The rich, savory carnitas bring big flavor, while the black beans add substance, and the corn pops with sweetness. A generous pour of enchilada sauce keeps everything saucy and cohesive, and the Monterey Jack melts into that gooey, comforting layer you want from a good pan of enchiladas.
Rolled up and baked until bubbly, these enchiladas are warm, satisfying, and hard to resist. They’re the kind of meal I make when I want something reliable, flavorful, and guaranteed to disappear fast — whether that’s at home or at a potluck.
What to serve with carnitas enchiladas
These carnitas enchiladas shine on their own, especially with a dollop of sour cream, spoonful of homemade guacamole , and a sprinkle of fresh cilantro.
When I want to add a veggie side, my Mexican cucumber and corn salad is my go-to.
Carnitas Enchiladas Recipe
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Ingredients
- ▢ 3 cups pork carnitas
- ▢ 1 cup canned black beans (drained and rinsed)
- ▢ 1 cup frozen corn (thawed)
- ▢ 2 cups grated monterrey jack cheese
- ▢ 2 cup enchilada sauce
- ▢ 8 6-inch flour tortillas
Instructions
- Start by either making the pork carnitas or using leftovers. 3 cups pork carnitas
- Preheat your oven to 350 degrees Fahrenheit. Add the carnitas, black beans, corn, and ½ cup of cheese to a large bowl. Pour ½ cup of enchilada sauce over top and mix well. 1 cup canned black beans, 1 cup frozen corn
- Spread ½ cup of the enchilada sauce in the bottom of a 9×11-inch baking dish. Divide the enchilada filling between 8 tortillas – use ½ cup per tortilla. Roll the tortillas up tightly and place them seam-side down in the baking dish. 8 6-inch flour tortillas
- Pour the remaining enchilada sauce over the top and spread it to the edges. Sprinkle the cheese over the top. 2 cups grated monterrey jack cheese, 2 cup enchilada sauce
- Bake the enchiladas for 25-30 minutes, until the cheese has melted and the enchiladas are bubbly.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Carnitas Enchiladas Recipe
Ingredients
- 3 cups pork carnitas
- 1 cup canned black beans , drained and rinsed
- 1 cup frozen corn , thawed
- 2 cups grated monterrey jack cheese
- 2 cup enchilada sauce
- 8 6-inch flour tortillas
Instructions
- Start by either making the pork carnitas or using leftovers. 3 cups pork carnitas
- Preheat your oven to 350 degrees Fahrenheit. Add the carnitas, black beans, corn, and ½ cup of cheese to a large bowl. Pour ½ cup of enchilada sauce over top and mix well. 1 cup canned black beans, 1 cup frozen corn
- Spread ½ cup of the enchilada sauce in the bottom of a 9x11-inch baking dish. Divide the enchilada filling between 8 tortillas - use ½ cup per tortilla. Roll the tortillas up tightly and place them seam-side down in the baking dish. 8 6-inch flour tortillas
- Pour the remaining enchilada sauce over the top and spread it to the edges. Sprinkle the cheese over the top. 2 cups grated monterrey jack cheese, 2 cup enchilada sauce
- Bake the enchiladas for 25-30 minutes, until the cheese has melted and the enchiladas are bubbly.
