Big Poppa’s Carnitas Enchiladas

Directions

Prepare the Enchilada Sauce:

Heat 2 tablespoons of oil in a pan over medium heat.

Add 2 tablespoons of flour and whisk until there are no lumps.

Stir in the 20oz can of red enchilada sauce.

Add 2 cups of chicken broth.

Mix in 1/2 teaspoon each of Big Poppa’s Little Louies Garlic Pepper Seasoning and Big Poppa’s Jallelujah Jalapeño Seasoning.

Stir to combine all the ingredients and bring the mixture to a boil, then reduce the heat and let it simmer to thicken.

Prepare the Carnitas:

Chop up your carnitas.

Lightly season the chopped white onion with Big Poppa’s Little Louies Garlic Pepper Seasoning.

In another pan with some oil, sauté the onions until they become soft (but not caramelized).

Add in some minced garlic.

Add the carnitas to the pan and heat them up.

Pour some of the enchilada sauce over the carnitas and mix well.

Assemble the Enchiladas:

Heat up the corn tortillas.

In a baking dish, add a couple of scoops of the enchilada sauce as the base.

To assemble the enchiladas, follow these steps for each one:

Coat a tortilla with the enchilada sauce.

Add some green onions, diced green chiles, Mexican cheese, and cheddar cheese.

Add a portion of the warm carnitas.

Roll up the tortilla and place it seam side down in the baking dish.

Once all the enchiladas are assembled, pour the remaining enchilada sauce over them.

Sprinkle the leftover green onions, diced green chiles, and shredded Mexican and cheddar cheese on top.

Bake the Enchiladas:

Preheat your oven to 350 degrees Fahrenheit.

Place the baking dish in the oven and bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly.

Serve:

Remove the enchiladas from the oven.

Drizzle with cream for extra richness.

Garnish with cilantro for a burst of freshness.

Top with a couple of scoops of avocado.