Product Spotlight: Trader Joe’s Traditional Premade Carnitas

Low maintenance with BIG seasonal flavor- Carnitas and Butternut squash enchiladas for a dinner party.

I thought of this idea when I had leftover butternut squash cans in my pantry and carnitas in my fridge… it all seemed to fit together after that!

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TJ’s Traditional Premade Carnitas

  • Servings: 8-10 Enchiladas
  • Difficulty: Easy
  • Print

Recipe by Bonnie Kuss

Ingredients

  • 2 Cans TJ’s butternut squash puree
  • 1 jar chipotle salsa
  • ½ cup chicken broth, veggie broth, or water
  • 8-10 Tortillas of Choice ( Corn or flour )
  • 1 tsp cumin
  • 2 tsp Salt
  • 1 tsp pepper
  • ½ cup Fresh chopped cilantro
  • 1 round of TJ’s Queso Fresco Or 1 wedge of Cotija crumbled
  • 1 Package Carnitas TJS pre made
  • Make it totally Vegetarian or add extra fiber by using 2 cans of drained black beans instead of Carnitas.

Directions

  1. Combine puree, salsa, and ½ CUP broth or water in bowl, add spices and stir set aside
  2. Place carnitas into separate bowl and shred or chop into small pieces add 1- 1 ½ cup of sauce to pork and stir to combine
  3. If using corn tortilla, warm in a pan with oil oil to prevent cracking before rolling, If using flour tortillas feel free to skip that step. Lets get rolling!
  4. Place 1 cup sauce on bottom of pan
  5. Take 1 tortilla, add 2 rounded TB full of sauced meat, 1 TB cheese and roll up, set inside pan seam side down and repeat * *Continue rolling until you have used all your filling.
  6. Pour remaining sauce mixture on top of enchiladas. Cover with foil and bake at 375 for 20 minutes, after 20 minutes remove foil and sprinkle with ½ – ¾ cup cheese. Bake for 5-10 minutes until cheese has mostly melted.
  7. Top with the fresh cilantro right before serving!


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