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5 from 1 vote

Easy Carnitas Enchilada Cups

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!
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Main Dish
Cuisine: American, Mexican
Keyword: crockpot, easy, flour tortillas, pork shoulder
Servings: 36 cups
Calories: 143kcal

Equipment

Ingredients

Carnitas:

  • 1 (32 oz) package Smithfield Boneless Pork Shoulder Seasoned Carnitas
  • 1 yellow onion diced
  • 1/2 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 1/4 cups shredded cheese I like using a Mexican blend

Optional Toppings:

  • Cilantro
  • Green onions
  • Sour cream
  • Lime juice
  • Jalapenos
US Customary - Metric

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

Calories: 143kcal | Carbohydrates: 16g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 240mg | Potassium: 303mg | Fiber: 2g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 0.7mg | Calcium: 54mg | Iron: 0.8mg