These Easy Carnitas Enchilada Cups are a fun twist on a classic! Crispy baked tortilla cups are filled with boneless pork shoulder seasoned carnitas, onion, black beans, green chiles, and enchilada sauce. Topped with melty cheese, sour cream, cilantro, and a squeeze of lime!
Today’s recipe is sponsored by our friends at Smithfield!
Quick and easy dinner recipes are a must.
Always.
Especially on a Monday.
Always. Always.
These easy carnitas enchilada cups are everything you want and more for a throw and go Monday dinner recipe:
- Smithfield Boneless Pork Shoulder Seasoned Carnitas cook low and slow with a little onion in a crockpot all day while you’re at work. Your house will smell ah-mazing.
- You’ll make some tortilla “cups” <– tortillas cut into smaller circles and baked in a muffin tin.
- You’ll shred the ultra tender and juicy pork carnitas, mix with black beans, green chiles, enchilada sauce, and salt, then stuff them into the tortilla cups.
- Lastly, you’ll top ’em with cheese, bake, and eat! Preferably with a big dollop of sour cream, a sprinkle of cilantro, and a squeeze of lime.
Dinner.
Is.
Served.
Ingredients in easy carnitas enchilada cups:
- Smithfield Boneless Pork Shoulder Seasoned Carnitas
- Smithfield Marinated Fresh Pork is already conveniently pre-seasoned, so it’s my go-to for quick (we’re talkin’ 30 minutes or less), easy, and delicious weeknight meals!
- Bonus, it’s made from 100% fresh pork with no artificial ingredients AND it’s packed with protein.
- Onion
- Flour tortillas
- Black beans
- Green chiles
- Enchilada sauce
- Salt
- Shredded cheese
How to make carnitas enchilada cups:
- Grease your favorite crockpot with cooking spray.
- Place in Smithfield Boneless Pork Shoulder Seasoned Carnitas, onion, and water.
- Stir to combine, cover, and cook according to package directions (HIGH for 3-4 hours or LOW for 6-8 hours).
- Shred pork carnitas using two forks.
- Preheat oven to 375 degrees F and grease 3 (12 slot) non stick muffin tins with cooking spray. Set aside.
- Stack 9 very large burrito sized tortillas on a clean work surface.
- Use a 4.5 inch round cookie cutter to cut 4 rounds out of each tortilla. Makes 36 rounds.
- Gently press one round into one slot of the muffin tin to create a cup.
- Repeat with remaining tortilla rounds.
- Bake in preheated oven until the tortillas are lightly crispy and golden brown, about 10 minutes.
- Meanwhile, drain shredded pork carnitas very well and place into a large bowl with black beans, green chiles, enchilada sauce, and salt, to taste. Stir until well combined.
- Fill each cup with shredded pork carnitas mixture and top with shredded cheese.
- Bake for 5 minutes or until cheese has melted.
- Serve with optional toppings and enjoy!
While enchiladas are more often than not made with chicken, I’m absolutely LOVING the juicy carnitas in these enchilada cups.
Perfectly seasoned pork carnitas with a little enchilada sauce, beans, and cheese all stuffed into crispy tortilla cups . . .
THIS is how you do easy weeknight cooking.
– Jennifer
Do you want more Mexican-inspired recipes? Show Me the Yummy!
Easy Carnitas Enchilada Cups
Equipment for this recipe
Ingredients
Carnitas:
- 1 (32 oz) package Smithfield Boneless Pork Shoulder Seasoned Carnitas
- 1 yellow onion diced
- ½ cup water
Tortilla Cups:
- 9 mega burrito sized flour tortillas
Carnitas Enchilada Filling:
- 1 (15 oz) can black beans rinsed and drained
- 1 (4 oz) can green chiles drained
- 1 (10 oz) can enchilada sauce
- salt to taste
- 2 ¼ cups shredded cheese I like using a Mexican blend
Optional Toppings:
- Cilantro
- Green onions
- Sour cream
- Lime juice
- Jalapenos
Instructions
Carnitas:
- Grease a 6 quart crockpot with cooking spray.
- Place in Smithfield Boneless Pork Shoulder Seasoned Carnitas, onion, and water.
- Stir to combine, cover, and cook according to package directions (HIGH for 3-4 hours or LOW for 6-8 hours).
- Shred pork using two forks.
Tortilla Cups:
- Preheat oven to 375 degrees F and grease 3 (12 slot) non stick muffin tins with cooking spray. Set aside.
- Stack tortillas on a clean work surface.
- Use a 4.5 inch round cookie cutter to cut 4 rounds out of each tortilla. Makes 36 rounds.
- Gently press one round into one slot of the muffin tin to make a cup (be sure to keep a big opening, since you’ll be stuffing these with filling).
- Repeat with remaining tortilla rounds.
- Bake in preheated oven until the tortillas are lightly crispy and golden brown, about 10 minutes.
- Remove from oven and set aside.
Carnitas Enchilada Cups:
- Meanwhile, drain shredded pork very well and place into a large bowl with black beans, green chiles, enchilada sauce, and salt, to taste. Stir until well combined.
- Fill each cup with shredded carnitas mixture and top each cup with 1 tablespoon shredded cheese.
- Bake for 5 minutes or until cheese has melted.
- Serve with optional toppings and enjoy!
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
Smithfield Marinated Fresh Pork products are available at select grocery stores nationwide, including ShopRite, Food Lion, Publix, Albertsons/Safeway, Save a Lot, and Walmart.
Thanks again to our friends at Smithfield for sponsoring today’s post!
Michele
Jennifer @ Show Me the Yummy
Jennifer @ Show Me the Yummy