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!
Servings: 36 cups
Results and timings may vary when adjusting servings
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Nutrition Facts
Easy Carnitas Enchilada Cups
Amount Per Serving
Calories 143 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 20mg 7%
Sodium 240mg 10%
Potassium 303mg 9%
Total Carbohydrates 16g 5%
Dietary Fiber 2g 8%
Sugars 1g
Protein 11g 22%
Vitamin A 2%
Vitamin C 0.9%
Calcium 5.4%
Iron 4.5%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutritional information is estimated and varies based on products used.
  • 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
  1. Grease a 6 quart crockpot with cooking spray.

  2. Place in Smithfield Boneless Pork Shoulder Seasoned Carnitas, onion, and water.
  3. Stir to combine, cover, and cook according to package directions (HIGH for 3-4 hours or LOW for 6-8 hours).
  4. Shred pork using two forks.
Tortilla Cups:
  1. Preheat oven to 375 degrees F and grease 3 (12 slot) non stick muffin tins with cooking spray. Set aside.
  2. Stack tortillas on a clean work surface.
  3. Use a 4.5 inch round cookie cutter to cut 4 rounds out of each tortilla. Makes 36 rounds.
  4. 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).
  5. Repeat with remaining tortilla rounds.
  6. Bake in preheated oven until the tortillas are lightly crispy and golden brown, about 10 minutes.
  7. Remove from oven and set aside.
Carnitas Enchilada Cups:
  1. 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.

  2. Fill each cup with shredded carnitas mixture and top each cup with 1 tablespoon shredded cheese.

  3. Bake for 5 minutes or until cheese has melted.
  4. Serve with optional toppings and enjoy!
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