Ultra flavorful carnitas enchiladas with tender shredded pork and homemade enchilada sauce. A fun and delicious take on enchiladas that can be made gluten-free or grain-free.

If you are a.) obsessed with enchiladas or shredded pork, b.) love all-things Mexican food, or c.) can get on board with any sort of cheesy casserole-like situation, WELL ..

You’re going to go bonkers over these carnitas enchiladas.

First and foremost, they are crazy easy to make. You simply whip out a batch of Instant Pot Carnitas or Crock Pot Carnitas, then have yourself an enchilada making party.

I use homemade enchilada sauce and gluten-free tortillas for these enchiladas, but you can use store-bought sauce and/or regular flour tortillas.

The way I see it, these enchiladas are perfect for celebrating Cinco de Mayo, serving guests or the whole family, and/or meal prep.

Let’s dive into this meaty melty cheese delight!

What Type of Pork to Use:

I use boneless pork roasts to make carnitas, but you can also use bone-in.

4 pounds of pork roast will yield between 8 and 10 enchiladas (depending on how big you want your enchiladas), so you can plan the size roast you buy according to how many enchiladas you want to make.

How to Make Carnitas Enchiladas:

Make a batch of Instant Pot Carnitas or Crock Pot Carnitas.

Prepare a batch of enchilada sauce, or use 1 (28-ounce) can of store-bought enchilada sauce.

Preheat the oven to 375 degrees F.

Pour 1/3 cup of enchilada sauce in the bottom of a large 13” x 9” casserole dish and spread it around to coat the bottom of the dish.

Transfer 1.5 cups of sauce into a large mouth bowl. Dip one side of a tortilla into the sauce to coat the full surface.

Add desired amount of carnitas meat to the center of the tortilla. Fold the tortilla over the meat to create an enchilada.

Repeat for remaining meat and tortillas. Note: a 4.5 pound pork roast should yield about 8 to 10 enchiladas.

Pour any remaining enchilada sauce from the bowl you used to dip the tortillas over the enchiladas, then pour all of the rest of the enchilada sauce over the enchiladas evenly.

Sprinkle the grated cheddar and Monterey Jack over the enchiladas.

Bake on the center each of the oven 20-30 minutes, until cheese is melted and sauce is bubbly.

Remove enchiladas from the oven and allow them to cool 10 minutes before serving. Garnish with green onion and cilantro.

Recipe Adaptations:

Make shredded beef enchiladas by using my Instant Pot Ropa Vieja.
Use your favorite cheeses in place of cheddar and Monterey Jack. If you can’t do cow’s milk, use goat milk cheddar.
Use tortillas of choice. You can use grain-free tortillas made by Siete, or gluten-free tortillas. You can also use corn tortillas and turn these into stacked enchiladas (use my roasted vegetable stacked enchiladas as an example).
Shredded chicken works great too! Use store-bought rotisserie chicken or make Instant Pot Turmeric Rotisserie Chicken.
Use tomatillo salsa, salsa of choice, or BBQ sauce in place of enchilada sauce.

More Healthy Mexican-Inspired Recipes:

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!