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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pulled Pork Enchilada Casserole Recipe

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This recipe for Pulled Pork Enchilada Casserole is from Meals Matter , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cooking spray
1 19 ounce can red enchilada sauce
10 corn tortillas
2 cups pulled pork
1 15 ounce can black beans or pinto beans, drained and rinsed
1 cup frozen fire roasted corn or use canned-just drain and rinse it
2 cups shredded Mexican cheese blend (about 8 ounces)
Sour Cream, Sliced Scallions, Chopped fresh Cilantro, for topping
Directions:
Directions:
Preheat oven to 400º
Coat an 8-inch square baking dish with cooking spray.
Spread 1/2 cup enchilada sauce in th bottom of pan and top with 3 corn tortillas, slightly overlapping and cutting as needed to fit. Top with half each of the pork, beans and corn; sprinkle with 1/2 cup of cheese. Top with 3 more tortillas and spread with another 1/2 cup enchilada sauce. Top with the remaining pork, beans and corn and sprinkle with another 1/2 cup cheese. Top with the remaining 4 tortillas; spread the remaining enchilada sauce on top.

Cover with foil and bake until hot and bubbling around edges, 20 to 25 minutes. Uncover, top with the remaining 1 cup cheese and continue to bake until melted and bubbling all over, about 10 minutes. Top each serving with sour cream, scallions and cilantro.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
We have cooked a lot of pulled pork over the years. Eventually everyone got tired of bbq sandwiches so we looked for different things to do with pulled pork and found this recipe. Great for a crowd with chips and salsa and some kind of Mexican salad!

 

 

 

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