Pulled Pork Enchiladas

Method8 steps · about 40 min

1. 1

   Step 1: Preheat the oven to 180°C / 350°F. Have the pork carnitas already fully cooked, shredded and seasoned; thaw frozen portions in the refrigerator before cooking. Drain and measure the canned beans and drain the corn.

2. 2

   Step 2: Heat the olive oil (1 tbsp) in a pan over high heat. Add all the ready-cooked carnitas and leave undisturbed for about 1½ minutes, until the underside is nicely browned. Lift the pork into a bowl; it will finish heating through in the oven.

   Crisp cooked carnitas underside · 2 minUses 1 tbsp olive oil · 2 packed cups ready-cooked seasoned pork carnitas, shredded

3. 3

   Step 3: Mix the crisped pork with all the drained corn and black beans (1 cup), ½ cup of the enchilada sauce and ½ cup of the shredded cheese.

   Uses All the crisped pork lifted from the pan · 1 cup canned black beans, drained · 1 can corn kernels, labelled 400 g, drained · ½ cup enchilada sauce for filling · ½ cup shredded cheese for filling

4. 4

   Step 4: Spread another ½ cup of enchilada sauce over the bottom of the baking dish.

   Uses ½ cup enchilada sauce for the dish

5. 5

   Step 5: Spoon about ½ packed cup of the prepared filling into each tortilla (8), distributing the filling across all eight. Roll up the tortillas and place them snugly in the sauced baking dish.

   Uses The filling divided across all eight tortillas · The prepared sauced dish · 8 tortillas

6. 6

   Step 6: Pour the remaining 2 cups enchilada sauce over the enchiladas. Bake at 180°C / 350°F for 10 minutes.

   First enchilada bake · 10 minUses The complete assembled dish · Remaining 2 cups enchilada sauce

7. 7

   Step 7: Remove the dish and scatter the remaining 1½ cups cheese over the top. Return to the oven for another 10–15 minutes, checking from 10 minutes, until the cheese is bubbling and golden and the filling is thoroughly hot, reaching 74°C / 165°F in the centre. Continue heating if needed.

   Melt and brown topping cheese · 10 minUses The complete first-baked dish · Remaining 1½ cups shredded cheese

8. 8

   Step 8: Let the dish stand for 5 minutes, then divide the eight enchiladas between four servings.

   Stand before serving · 5 minUses All eight fully heated enchiladas