Pulled Pork Enchilada Casserole
This pulled pork enchilada casserole is packed with layers of pork, enchilada sauce, tortillas, and cheese. It’s a meal your whole family will love.
Casseroles are the perfect dish for family dinners and potlucks. Just a few simple ingredients and you will have a delicious dish that your family will devour!
If you decided to make the pulled pork yourself, you will have enough to also make some pork carnitas, pulled pork tacos, and pulled pork quesadillas.
If you prefer ground beef or chicken breast to pulled pork, try our beef enchilada casserole recipe and chicken enchilada casserole recipe. You won’t have to worry about how to store leftovers because there won’t be any!
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Ingredients You’ll Need
- Enchilada sauce – You can use homemade red enchilada sauce or store bought if you don’t have the time.
- Corn tortillas –The standard size for the tortilla is approximately 5.5 – 6 inches. You can use street size as well if needed, just remember you’ll just need more to cover the casserole. You can use white or yellow corn tortillas or even flour tortillas if you need.
- Olive oil – You can use as much as needed.
- Pulled pork – You can use store bought or try our slow cooker pulled pork recipe! You can even substitute the pork all together with ground beef, ground turkey, or shredded rotisserie chicken.
- Taco seasoning – You can use homemade taco seasoning or store bought if you don’t have the time to make your own.
- Onion – Yellow is preferred, but you can use white or red onion if desired.
- Cheese – Cheddar cheese or Mexican cheese blend works the best.
You can also add some fresh garlic or cilantro to your mixture if you wish. Some people also like to add sliced black olives to the top of their dish prior to baking.
Instructions
Step 1 – Preheat – Preheat oven to 350 degrees F.
Step 2 – Heat ingredients – Place shredded pork, onions, taco seasoning and ¼ cup of water into a skillet and cook over medium high heat for 5 minutes until the liquid has mostly disappeared. Turn off heat and set aside.
Step 3 – Prepare tortillas – Prepare your corn tortillas by heating a large skillet over medium high heat and adding a drizzle of olive oil (just enough to coat the pan). Lightly toast each tortilla for 15 seconds on each side. Add more oil as needed. Place finished tortillas on a plate as you work.
Step 4 – Prepare first layer – In a greased, 11×9 casserole dish add 1/4 cup of the enchilada sauce to the bottom and then place approximately 6 tortillas* into the sauce of so that they cover the bottom of the dish.
Place 10 ounces of the seasoned pork on top of the tortillas, followed by ¾ cup of the enchilada sauce, and 6 ounces of cheese.
*The number of tortillas you need for each layer will vary depending on the size of the tortilla you use. Try covering the bottom of the empty casserole dish with your tortillas first to see how many you need to cover the surface area.
Step 5 – Prepare second layer – Place 6 tortillas on top of the cheese followed by 10 ounces of the seasoned pork, then ¾ cup of the enchilada sauce, and 6 ounces of cheese.
Step 7 – Top off dish – Place the final six tortillas on top and pour the remaining enchilada sauce over it followed by 4 ounces of cheese.
Step 8 – Cover and bake – Cover with aluminum foil and bake for 30 minutes. Remove the cover and continue to bake for 10 minutes.
Step 9 – Serve – Once it has finished baking remove it from the oven and serve.
Should Enchiladas Have Corn or Flour Tortillas?
Traditionally, corn tortillas are used for enchiladas. However, you can use corn or flour for our enchilada casseroles. Use whatever you like depending on your personal preference and what you have on hand!
How Long Do You Bake an Enchilada Casserole?
You will bake the enchilada casserole for a total of 40 minutes. The first 30, you will bake with the casserole covered with aluminum foil. Then, you will remove the foil and bake for an additional 10 minutes.
Do You Have to Cook Corn Tortillas for Enchiladas?
While you don’t have to cook the tortillas for enchiladas it’s highly recommended. Cooking corn tortillas give them a slightly toasted texture. Using a little oil when you’re toasting them creates a thin barrier that helps keep the tortillas from sucking up the sauces and getting overly soggy.
What Goes With Enchilada Casserole?
There are many sides you can pair with enchilada casserole.
You can top your dish with some diced green onions, diced tomatoes, sour cream, or guacamole, or just add them on the side.
Try serving some chips with homemade salsa such as our salsa fresca, restaurant style salsa, mango avocado salsa, or pineapple salsa.
Rice is always a great side. Try serving some Spanish rice, brown rice, or white rice.
You can also add some beans as your side. Try serving pinto beans, black beans, or refried beans. You can also add them into the casserole filling if you wish.
And don’t for your frozen mango margarita to top off a perfect meal!
Looking for More Easy Casserole Recipes?
- King ranch chicken casserole
- Chicken tortilla casserole
- Keto chicken bacon ranch casserole
- Keto Chicken and Broccoli Alfredo Casserole
- Taco Macaroni Casserole
- Cheesy Shrimp Casserole
- More Casserole Recipes…
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Pulled pork Enchilada Casserole
Ingredients
- 2.5 cups Enchilada sauce
- 18 6- inch Corn tortillas
- 2 tablespoons Olive oil, use more or less as needed
- 20 ounces Pulled pork
- ¼ cup Taco seasoning
- ½ cup Yellow onion, diced
- 16 ounces Cheddar cheese, shredded
Instructions
- Preheat oven to 350 degrees F.
- Place shredded pork, onions, taco seasoning and ¼ cup of water into a skillet and cook over medium high heat for 5 minutes until the liquid has mostly disappeared. Turn off heat and set aside.
- Prepare your corn tortillas by heating a skillet over medium high heat and adding a drizzle of olive oil (just enough to coat the pan). Lightly toast each tortilla for 15 seconds on each side. Add more oil as needed. Place finished tortillas on a plate as you work.
- In a greased, 11×9 casserole dish add 1/4 cup of the enchilada sauce to the bottom and then place approximately 6 tortillas into the sauce of so that they cover the bottom of the dish. See note 1.
- Place 10 ounces of the seasoned pork on top of the tortillas, followed by ¾ cup of the enchilada sauce, and 6 ounces of cheese.
- Place 6 tortillas on top of the cheese followed by 10 ounces of the seasoned pork, then ¾ cup of the enchilada sauce, and 6 ounces of cheese.
- Place the final six tortillas on top and pour the remaining enchilada sauce over it followed by 4 ounces of cheese.
- Cover with aluminum foil and bake for 30 minutes. Remove the cover and continue to bake for 10 minutes.
- Once it has finished baking remove it from the oven and serve.
Notes
- The number of tortillas you need for each layer will vary depending on the size of the tortilla you use. Try covering the bottom of the empty casserole dish with your tortillas first to see how many you need to cover the surface area.
Nutrition
I made this tonight but added pinto, red kidney and black beans and corn, was fantastic
I was going to make half a recipe for four people, but I’m glad I went with the “whole enchilada” instead. We ate more than half, and then polished off the rest the next day. I made this as directed, though I was a bit short on sauce since I had not planned on a full recipe. Very tasty, and my husband is ready for me to make it again.
Can this be made ahead and frozen?
Hi Cindy, yes let pulled pork enchilada casserole cool completely. Wrap casserole securely with plastic wrap, then with foil. You don’t actually need to thaw frozen enchilada casserole before to baking it. The frozen uncooked enchilada casserole should be baked from frozen. This helps preserve the texture of the tortillas and prevents them from getting soggy. But a cooked enchilada casserole can be thawed or baked from frozen.
Fantastic recipe, we made no changes to the recipe and loved it. Will be makng it again!
I had to make this with flour tortillas because that’s all I had, but this was very good! A great use for the leftover pork that I was not excited about eating.