Enchiladas Verdes de Carnitas (Green Pork Enchiladas)
Tender shredded carnitas rolled in corn tortillas and baked under tangy green sauce, crumbled cheese and cool soured cream.
Made with Green enchilada sauce and Corn tortillas from masa harina and Carnitas (slow cooked pork). Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £3.15 a head
- Oven200°C (180°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
Make sure your ready made green enchilada sauce, carnitas, corn tortillas and soured cream are to hand. Heat the oven to 200°C (180°C fan).
- 2
Warm the green enchilada sauce in a wide pan until it is just steaming. Keep it on a very low heat.
- 3
Heat the oil in a frying pan over a medium heat. Fry each corn tortilla for 10 seconds on each side until soft and pliable, then drain on kitchen paper. Do not let them crisp.
2 min - 4
Dip each tortilla into the warm sauce so both sides are coated. Fill with a line of carnitas and a pinch of the cheese, roll up and lay seam side down in a baking dish. Repeat with all 12.
- 5
Pour the remaining sauce over the top and scatter with the rest of the cheese. Bake for 15 minutes until the sauce is bubbling and the cheese has softened.
15 min - 6
Zigzag the soured cream over the enchiladas and top with the sliced onion and coriander. Serve straight away, 3 per person.
Tips
- Fry the tortillas briefly in hot oil first. Without this they turn to mush in the sauce and tear when rolled.
- Warm the carnitas before filling so the enchiladas heat through in the time the cheese takes to melt.
- For dairy free enchiladas leave out the queso fresco and soured cream and top with sliced avocado instead.
Storing and freezing
Keeps in the fridge for up to 3 days once cooled within 2 hours. Reheat in a hot oven until steaming hot all the way through. Not ideal for freezing once assembled.
Questions
Can I make green pork enchiladas ahead?
Yes. Assemble them in the dish, cover and chill for up to 24 hours, then bake for 5 to 10 minutes longer, until steaming hot in the middle. Add the crema and onion after baking.
Are these enchiladas gluten free?
Yes, as long as your corn tortillas are 100% corn and the sauce was made with gluten free stock. The queso fresco and crema mean they are not dairy free.
What can I use instead of queso fresco?
Feta is the closest UK swap. Mild white Cheshire or crumbled ricotta salata also work. For melting, a little grated mozzarella is fine.
More made with green enchilada sauce
Albóndigas de Pavo en Salsa Verde (Turkey Meatballs in Green Sauce)
GFDFNFTacos de Papa con Chorizo en Salsa Verde
DFEFNFChilaquiles Suizos (Swiss Style Chilaquiles with Cream and Melted Cheese)
GFEFNFCostillas de Puerco en Salsa Verde (Pork Ribs in Green Sauce)
DFEFNFDouble 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.