Carnitas Enchiladas Suiza - Carolina Country

Carnitas Enchiladas Suiza

3.6/5 rating (12 votes)
Carnitas Enchiladas Suiza

This one needs a bit of planning ahead to cook the pork, but using one large butt yields lots of meat to freeze to make several batches of these easy, creamy enchiladas. Olé!


  • 4–5 pounds pork butt

  • Cooking oil

  • 4–5 cloves garlic, minced

  • 2 medium sweet onions, chopped

  • 1–2 jalapeños, seeded and thinly sliced

  • 1 cup chopped cilantro, divided

  • 1½ teaspoons cumin

  • 2 teaspoons salt

  • 2 16-ounce jars salsa verde

  • 2 7-ounce containers of Mexican crema or sour cream

  • Zest and juice of 1 lime

  • 10 flour or corn tortillas

  • 4 cups shredded Oaxaca cheese or mozzarella


  1. Roast pork butt ahead of time in crockpot until fork tender. Remove and shred when done. Season with salt and pepper. This recipe needs about 1½ pounds cooked pork. Save the rest for future use.

  2. For carnitas, put shredded pork on baking pan and roast at 450 degrees, tossing about, until crispy, about 20 minutes. (We do this in a toaster oven using the toast feature.)

  3. Lightly coat large skillet with oil and heat over medium-high heat. Sauté garlic, onions and jalapeño about 5 minutes until tender and lightly browned. Stir in half the cilantro, cumin, salt, salsa verde and cream. Heat 2–3 minutes. Remove from heat and add zest and juice. Stir enough into pork to moisten.

  4. Spray 13 x 9-inch baking dish. Divide pork in the tortillas, top with a little shredded cheese, roll up and place seam side down. Pour remaining sauce over and scatter with remaining cheese.

  5. Bake at 400 for about 20–25 minutes until bubbly. Sprinkle with remaining cilantro and serve hot.

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at

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3.6/5 rating (12 votes)

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Comments (5)

  • My family declared this the best enchilada recipe that they have had at home. We used chicken instead of pork and it came out terrific.

    Adele |
    February 06, 2021 |

    • Hey Adele!
      Thank you so much for your kinds words and for taking the time to come share them here. I'm so glad you and your family love our enchiladas. The chicken is a great swap for the pork.

      Wendy Perry |
      February 18, 2021 |

  • Very good! Substituted pork BBQ that had on hand. Didn't see oven temperature in step 5; used 350F.

    Nancy Staley |
    February 08, 2021 |

    • Thanks for the feedback, Nancy. We edited the last step to say 400, but since all the ingredients are fully cooked, 350 works, too! Glad you liked the recipe.

      Carolina Country |
      February 09, 2021 |

    • Hey Nancy!

      I appreciate your kind words and thanks for trying our recipe. That's a great sub for the pork. I throw things together like that too... little goes to waste in my kitchen. Thank you for sharing your BBQ idea.

      Wendy Perry |
      February 18, 2021 |

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