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A plate of chilaquiles with a silver fork on it.

Carnitas Chilaquiles

These carnitas chilaquiles make an amazing Saturday morning breakfast!
Course Main Course
Cuisine Mexican
Keyword pork
Prep Time 10 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 20 minutes
Servings 4
Calories 900kcal


  • 1 pacakge Smithfield Boneless Pork Shoulder Seasoned Carnitas
  • 1 cup orange juice
  • 3 cups crushed tortilla chips
  • 4 eggs
  • 1 cup enchilada sauce
  • 1/2 cup grated cheddar
  • cilantro for garnish


  • Add the carnitas to a slow cooker with the orange juice. Cover and cook on low for 8 hours.
  • Remove the lid from the slow cooker and shred the pork.
  • Place the pork on a large rimmed baking sheet and spread out. Broil for 3 minutes or until crisp on the edges.
  • Add the tortilla chips to a lightly greased 10 inch skillet. Cook over medium heat until crumbs are starting to brown, about 3 minutes.
  • Crack the eggs into a small bowl and whisk well. Pour eggs over the chips and stir to coat the chips. Cook 2 minutes, stirring constantly.
  • Add 2 cups of cooked carnitas to the pan and stir well.
  • Add the enchilada sauce and stir well.
  • Stir in the cheese until melted.
  • Serve with fresh cilantro.



Leftover carnitas are an excellent taco or burrito filling.


Serving: 4people | Calories: 900kcal | Carbohydrates: 68g | Protein: 57g | Fat: 43g | Saturated Fat: 11g | Cholesterol: 317mg | Sodium: 1191mg | Potassium: 1091mg | Fiber: 5g | Sugar: 10g | Vitamin A: 905IU | Vitamin C: 33.8mg | Calcium: 312mg | Iron: 5.9mg