Instructions:
1. Prepare the Carnitas:
In a large pot or Dutch oven, combine pork chunks, onion, garlic, cumin, oregano, salt, pepper, orange juice, and chicken broth. Bring to a boil, then reduce to a simmer.
Cover and cook for 2-3 hours, or until the pork is tender and easily shreds with a fork. Alternatively, use a slow cooker on low for 6-8 hours.
Remove the pork from the liquid, shred it with two forks, and set aside. Reserve 1/2 cup of the cooking liquid.
2. Make the White Sauce:
In a medium saucepan, melt butter over medium heat. Add flour and whisk for 1 minute to form a roux.
Gradually whisk in the chicken broth until smooth. Simmer for 2-3 minutes until slightly thickened.
Stir in sour cream, diced green chiles, cumin, and reserved carnitas cooking liquid. Cook for another 2 minutes, stirring constantly. Season with salt and pepper to taste. Set aside.
3. Assemble the Enchiladas:
Preheat your oven to 375°F (190°C).
Warm the tortillas in the microwave for 20-30 seconds to make them pliable.
Spread 1/2 cup of the white sauce on the bottom of a 9×13-inch baking dish.
Place about 1/4 cup of shredded carnitas in the center of each tortilla. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and carnitas.
4. Bake:
Pour the remaining white sauce over the rolled tortillas, ensuring they’re fully covered. Sprinkle the shredded cheese evenly on top.
Bake for 20-25 minutes, or until the cheese is melted and bubbly with golden spots.
5. Serve:
Remove from the oven and let the enchiladas cool for 5 minutes.
Garnish with chopped fresh cilantro.
Serve warm with optional sides like Mexican rice or a side salad.
Notes
For a spicier version, add a diced jalapeño to the white sauce.
If fresh green chiles aren’t available, canned green chiles work well as a substitute.
Enjoy your Homemade White Carnitas Enchiladas!