(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Pulled Pork Enchilada Casserole Recipe
Ingredients:
- 2 cups pulled pork
- 2 cups enchilada sauce
- 8 pieces corn tortillas
- 1 cup shredded cheese
- 1 cup sour cream
- 1 cup diced onions
- 1 cup diced tomatoes
- 1 tbsp olive oil
Instructions:
- preheat your oven to 375°f (190°c).
- in a mixing bowl, combine pulled pork and enchilada sauce.
- lightly grease a baking dish with olive oil.
- layer the bottom of the dish with corn tortillas.
- spread a layer of the pork mixture over the tortillas.
- sprinkle a layer of shredded cheese over the pork mixture.
- repeat the layers until all ingredients are used, ending with a layer of cheese on top.
- bake in the preheated oven for 30-40 minutes, until the cheese is bubbly and golden.
- let it cool for a few minutes before serving with sour cream, diced onions, and diced tomatoes on top.
What You Will Need
Read more: Pulled Pork Casserole Recipe
What you will need to make pulled pork enchilada casserole
- Pulled pork: Provides a rich, smoky flavor and tender texture, making the casserole hearty and satisfying.
- Enchilada sauce: Adds a tangy, spicy kick that ties all the ingredients together with a delicious, saucy base.
- Corn tortillas: Essential for layering, they soak up the sauce and add a slightly chewy texture.
- Shredded cheese: Melts to create a gooey, golden topping that enhances the overall flavor.
- Sour cream: Offers a creamy, tangy contrast to the spicy enchilada sauce, balancing the flavors.
- Diced onions: Adds a bit of crunch and a mild, sweet flavor that complements the pork.
- Diced tomatoes: Provides freshness and a slight acidity, cutting through the richness of the dish.
- Olive oil: Used for greasing the baking dish, ensuring the casserole doesn't stick and adds a hint of richness.
Tools and Instruments Required
What tools/instruments will be needed to make Pulled Pork Enchilada Casserole Recipe
- Mixing bowl: Essential for combining pulled pork and enchilada sauce evenly.
- Baking dish: Holds the layered tortillas, pork mixture, and cheese during baking.
- Olive oil brush: Helps grease the baking dish lightly to prevent sticking.
- Oven: Bakes the casserole, melting the cheese and heating everything through.
- Spatula: Useful for spreading the pork mixture and cheese layers evenly.
Pulled Pork Enchilada Casserole
A delicious and hearty casserole combining the flavors of pulled pork and enchiladas.
Print
Jump to comment
Pin This
Ingredients:
Main Ingredients
- 2 cups Pulled Pork
- 2 cups Enchilada Sauce
- 8 pieces Corn Tortillas
- 1 cup Shredded Cheese
- 1 cup Sour Cream
- 1 cup Diced Onions
- 1 cup Diced Tomatoes
- 1 tbsp Olive Oil
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine pulled pork and enchilada sauce.
- Lightly grease a baking dish with olive oil.
- Layer the bottom of the dish with corn tortillas.
- Spread a layer of the pork mixture over the tortillas.
- Sprinkle a layer of shredded cheese over the pork mixture.
- Repeat the layers until all ingredients are used, ending with a layer of cheese on top.
- Bake in the preheated oven for 30-40 minutes, until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving with sour cream, diced onions, and diced tomatoes on top.
Notes:
Feel free to add jalapeños for extra spice!
Read more: Instant Pot Pulled Pork Recipe Guide
Nutrition value:
Calories: 450kcalCarbohydrates: 35gProtein: 25gFat: 22gSaturated Fat: 10gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg
Keywords:
Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap and then aluminum foil.
- Store in the fridge for up to 24 hours.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap it tightly in plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Bake at 375°F (190°C) for 40-50 minutes until bubbly and golden.
For an extra kick, add a layer of pickled jalapeños between the pulled pork and tortillas. It adds a tangy heat that balances the richness of the cheese and sour cream.
Frequently Asked Questions
FAQ:
How long does it take to make this casserole?
About 45-50 minutes, including prep and baking time.
Can I use flour tortillas instead of corn?
Yes, but corn tortillas hold up better in casseroles.
What type of cheese works best?
Cheddar, Monterey Jack, or a Mexican blend are great choices.
Can I make this dish ahead of time?
Absolutely, just assemble it and refrigerate until ready to bake.
Is there a vegetarian version?
Substitute pulled pork with black beans or a veggie mix.
0 thoughts on “Pulled Pork Enchilada Casserole Recipe”