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.

Course Main

Cuisine American

Keyword chicken enchilada casserole, enchilada bake, enchilada casserole recipe, pulled pork casserole, pulled pork enchilada

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 426kcal

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.

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.