Enchiladas Rojas de Carnitas con Crema de Lima (Pork Enchiladas)
Crisp-edged carnitas rolled in red chilli sauce tortillas and finished with cool lime crema.
Made with Lime crema (Mexican soured cream sauce) and Red enchilada sauce and Carnitas (slow cooked pork). Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelMedium
- Costabout £4.17 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Heat a large frying pan over a high heat and crisp your ready made carnitas (see the base recipe) in 1 tbsp of the oil for 4 to 5 minutes, until sizzling and browned at the edges, then keep warm.
4 min 30 s - 2
Warm your ready made red enchilada sauce (see the base recipe) in a wide pan until just simmering. Spread a thin layer in a baking dish.
- 3
Heat the remaining oil in a small pan. Fry each tortilla for 5 to 10 seconds a side, until soft. Drain on kitchen paper.
- 4
Dip each tortilla in the red sauce, fill with 2 tablespoons of carnitas and a little chopped onion, roll up and lay seam side down in the dish.
- 5
Pour the remaining sauce over, scatter with the crumbled cheese and bake for 10 minutes, until bubbling.
10 min - 6
Spoon over your ready made lime crema (see the base recipe), and finish with coriander and sliced radishes.
Tips
- Crisping the carnitas in a hot pan just before filling gives a contrast with the soft, sauced tortillas.
- Roll the enchiladas tightly and pack them side by side so they hold their shape.
- Add the lime crema after baking so it stays cool and does not split.
Storing and freezing
Cool within 2 hours and keep covered in the fridge for up to 3 days. Reheat in a hot oven until steaming hot all the way through. Add fresh crema to serve.
Questions
Can I use shop bought pulled pork?
Yes, but choose plain pulled pork without barbecue sauce. Crisp it in a hot pan as in the recipe, and add a pinch of cumin and oregano if it is bland.
Can I make these ahead?
Yes. Assemble up to the baking step, cover and chill for up to 24 hours. Bake for 5 minutes longer, until steaming hot all the way through.
More made with lime crema (mexican soured cream sauce)
Papas Asadas con Carne Asada (Loaded Baked Potatoes, Norteño Style)
GFEFNFCamotes Asados con Crema de Limon (Roasted Sweet Potatoes with Lime Crema)
GFEFNFTacos de Salmon al Chipotle (Chipotle Salmon Tacos)
GFEFNFTamales de Elote con Crema (Sweetcorn Tamales with Lime Crema)
GFEFNFSee every dish made with lime crema (mexican soured cream sauce)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.