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Rachel Cooks Every Day

Thoughts from the kitchen of an everyday cook.

Leftovers Remixed: Carnitas Tacos to Enchiladas

One of my favorite meal planning strategies lazy-person shortcuts is to buy a big hunk of meat, cook it, and use it in meals throughout the week.


I usually check the Mashup Mom weekly ALDI meal plan before I plan the week. I don't usually make everything on her list, but it's great inspiration based on what's on sale. This week, she recommended a pork carnitas recipe, followed by an enchilada recipe using the leftover meat, because pork butt roasts were on sale. I picked up a six-pound roast for $11.

But I have my own favorite carnitas recipe already (Homesick Texan Carnitas, adapted by Smitten Kitchen) and stuck with it because it is glorious.

I also bought a can of ALDI salsa verde enchilada sauce and used the recipe on the back for the easiest, best enchiladas I've ever made. And I've made some... involved... enchiladas.  


In case you don't have a can handy:

  • Leftover carnitas, pulled pork, or chicken
  • Can of salsa verde enchilada sauce
  • Shredded cheese (I used ALDI's taco blend) 
  • Big flour tortillas

Directions: Preheat oven to 350. Mix meat, sauce, and handfuls of cheese in a bowl until it looks like the right consistency to fill an enchilada. Spread a thin layer of sauce in a 9x13 pan. Microwave tortillas wrapped in a damp cloth for 20-30 seconds to soften. On a plate, fill and roll tortillas one by one, placing them seam-side down in the pan. Cover with the rest of the sauce, using a spatula to make sure all exported tortilla surfaces are covered. Sprinkle with cheese and bake for about 30 minutes (or less if your filling was hot). Should look bubbly and perfect when you pull them out.

We'll definitely be making these again!

Rachel MatuchComment