Pork Enchilada Casserole
This pork enchilada casserole is a simple, yet flavorful way to turn leftover shredded pork roast into a comforting dinner. With tender tortillas rolled around a juicy, cheesy filling and baked to perfection, this dish is quick, satisfying, and perfect for busy weeknights!
Table of Contents
Chef’s Tips
- Use a high-quality enchilada sauce for the best flavor; it makes all the difference.
- Avoid overstuffing the tortillas to make rolling easier and prevent them from breaking.
- Be generous with the sauce and cheese to ensure your enchiladas stay moist and flavorful.
Ingredients
- 2 cups pulled pork: Juicy, tender, and full of flavor—perfect for filling the tortillas.
- 28 oz can enchilada sauce: Choose your favorite brand or make it homemade for the best taste.
- 12 oz cheddar cheese, shredded: Melty, gooey cheese that ties the dish together.
- 8 large tortillas: Flour tortillas are sturdy and easy to roll, but you can substitute corn for a gluten-free option.
- 2 green onions: Adds a fresh, zesty garnish to the finished casserole.
Substitutions
- Tortillas: Use gluten-free or corn tortillas for dietary needs, though they may be more delicate when rolling.
- Cheese: Substitute cheddar with Monterey Jack, mozzarella, or Oaxaca for a different flavor.
- Pulled pork: Try shredded chicken, beef, or even sautéed vegetables for a vegetarian option.
- Toppings: Add sliced jalapeños, sour cream, guacamole, or Cotija cheese for extra flavor.
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.
- In a large bowl, mix together the pulled pork, ⅔ cup enchilada sauce, and 8 oz of shredded cheese until well combined.
- Lay a tortilla flat and spoon ⅛ of the pork mixture onto one end. Roll the tortilla tightly and place it seam-side down in the prepared casserole dish. Repeat with the remaining tortillas and filling.
- Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese on top.
- Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.
- While the casserole bakes, rinse and dice the green onions. Once the casserole is done, sprinkle the green onions over the top.
- Serve warm and enjoy with your favorite sides like rice, beans, or a fresh salad.
FAQs
Yes! Assemble the enchiladas and cover tightly with foil before refrigerating. When ready to bake, add a few extra minutes to the cooking time if baking straight from the fridge.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or the entire casserole in the oven at 350°F for about 15 minutes.
Absolutely! Assemble the enchiladas without baking, wrap tightly with foil, and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge and bake as directed.
This pork enchilada casserole is a fantastic way to make a hearty, crowd-pleasing meal with minimal effort. Perfect for family dinners or meal prep, it’s bound to become a staple in your recipe rotation!
Pork Enchilada Casserole
Ingredients
- 2 c pulled pork
- 28 oz can enchilada sauce
- 12 oz cheddar cheese, shredded
- 2 green onions
Instructions
- Preheat the oven to 350 degrees. Grease a 9×13 inch casserole dish.
- Add the pulled pork, ⅔ cup enchilada sauce, and 8 oz of cheese to a large bowl, and stir to mix together.
- Lay a tortilla out and add ⅛ of the mixture on one end, then roll the tortilla up. Place in the casserole dish.
- Once the casserole dish is filled with 8 enchiladas, pour the remainder of the sauce over them, and sprinkle the remainder of the cheese on top.
- Bake for 25 minutes, or until the cheese is melted and bubbly.
- Rinse the green onions and dice them. Sprinkle them over the cooked enchilada casserole, and serve warm.
Nutrition values are estimates, for exact values consult a nutritionist.
