Ingredients
Scale
- 2 cups carnitas – warm or room temperature
- 1 can pinto beans, drained and rinsed (1.5 cups)
- 3 cups enchilada sauce (homemade or 2 cans of store bought)
- 3 cups of shredded cheese (about 12 oz)
- 10 flour tortillas, six inch
Instructions
- Preheat oven to 350 degrees
- Combine the carnitas, ½ the shredded cheese, ⅓ of the enchilada sauce and can of pinto beans (drained and rinsed) in a large bowl. You will want to make sure the carnitas is room temperature or slightly warm so you can mix it easily with the other ingredients.
- Spread about ½ a cup of enchilada sauce to the bottom of a large casserole pan. Enough to cover the bottom with a thin layer.
- Build your enchiladas but placing a tortilla on a plate and add ¼-⅓ cup of filling to the center of the tortilla and then roll up the tortilla. Place the enchilada in the bottom of the pan with the seam on the bottom. Continue using all the tortillas. Be sure to tuck the tortillas closely together so that they help keep eachother together.
- Top the completed enchiladas with the remaining enchilada sauce and then sprinkle with the shredded cheese.
- Add the diced green chiles to the top of the enchiladas either in two lines or as dolops all over.
- Bake the enchiladas in the oven for 25 minutes, broil for 3 minutes and then let rest for 5 minutes before serving.
- Prep Time: 10
- Cook Time: 28
- Category: Mexican
- Method: Oven
- Cuisine: Mexican