Enchiladas Guadalajara

These enchiladas are called different things depending on which restaurant you order them from, but I liked Enchiladas Guadalajara the best, so that's what we're going with. It really doesn't matter what they're called; the important part is how delicious they are, and how easy they are to make. 

They're a little different from most enchiladas in that while the inside is good, it's the outside that's the star here.

Cheese enchiladas are topped with carnitas and sauteed peppers and onions. So in every bite you get the cheesy goodness, the tangy/spicy sauce and the delicious meat and fresh veggies. It's really a super combination. The sauce is so easy to make, but you can used a canned red enchilada sauce if you prefer. 

And you might as well make a big batch of carnitas (my pork roast is usually 3 times as big as this recipe calls for!) so you can also make brunch tostadas and Cuban quesadillas later in the week...

Find more great ideas at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul, Tasty Tuesday, Full Plate. 

Enchiladas Guadalajara 

2 cups Carnitas 

1/2 large white onion, sliced 

1 red pepper, sliced into strips 

2 cups shredded Mexican or colby jack cheese 

8 corn tortillas 

2 cups tomato sauce 

1 1/2 cup beef broth 

1/2 tsp. cumin 

1/2 tsp. cayenne pepper 

For the sauce, combine the tomato sauce, beef broth, cumin and cayenne in a medium saucepan and bring to a boil, stirring often. Reduce heat to low and simmer for a few minutes to combine the flavors. 

Heat a small skillet over high heat and add the corn tortillas, one at a time, to soften. Cook them on each side for about 20 seconds. Pour about 1 cup of sauce into the bottom of an 11x7 baking dish. Fill each tortilla with 1/4 cup of cheese, then roll up and put seam side down in the sauce. Bake at 350 for 10 minutes or until the cheese is mostly melted. 

In the meantime, saute onions and peppers in a large skillet until nicely browned, but still 'al dente.' (About 5 minutes) Top enchiladas with another cup of sauce (you won't use all the sauce), then top with the carnitas and vegetables. Return to the oven for 10 minutes. Serves 4.