Pork Enchilada Casserole is perfect for those busy days when you need a quick but delicious meal that can feed a hungry crowd . This meal is a great fix for comfort food or for those days that you aren’t feeling particularly creative in the kitchen. You want something that is quick and easy that everyone likes.
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This recipe is also ideal for when you are craving the taste of Mexican but don’t feel up to dinner out. Some days I want that Mexican goodness without the crowds. Other days, I am in the mood to cook, but don’t know what to make. The good news is, with this recipe you can have it all! This pulled pork enchilada casserole is a delicious Mexican meal, easy to make at home and it is super quick and easy – ideal for the days you are feeling frazzled, and are craving a hearty, flavorful meal!
This recipe uses homemade enchilada sauce. Don’t be intimidated if you’ve never made enchilada sauce. It’s super simple, and the taste is fantastic! I predict that if you make it once you will steer away from the canned stuff for good.
Pork enchilada casserole is the perfect dish for family dinners, large gatherings, and is great for meal prepping lunches. It’s an easy to make dish that is full of flavor. The pulled pork combined with homemade enchilada sauce is a family favorite.
I adore a dish that inspires me to travel…and this casserole has got me salivating over a trip to Mexico! I love that food has the ability to inspire us to expand our horizons and travel, and in that process, try new foods in a new destination, or even in a destination that we’ve explored before but want to go back for even deeper exploration!
Use small containers to send the remaining enchilada sauce with lunch dishes as an extra treat. If you have any leftover pulled pork, you can make pulled pork sandwiches – another family favorite!
Pork enchiladas are a great dish on their own but everything is better with layers. Making this classic dish a casserole just increases the flavor in every delicious bite!
For this enchilada casserole you will need cooked, shredded pork. I like to cook my pork in the instant pot on slow cook so it becomes nice and tender and juicy. You can pre-season your pork when you cook it or let the homemade sauce work its magic. I like to add a bit of salt, pepper, garlic, and onions to the slow cooker when I cook my pork. When it’s done it just falls apart with a fork!
For this recipe, you will also need beans, I used pinto, but black beans or pink beans would work, as well. Tomato sauce, chili powder, cumin, papricka, onion powder, garlic powder, and lots of shredded cheese. For the shredded cheese, use what you love. I like to use a mix of cheese: sharp cheddar, Monterey jack, Colby jack, and mozzarella. Toppings are optional, but I think fresh cilantro is always best, along with a dollop of sour cream!
The best tortillas for enchiladas depends on your preferences! You can choose from corn or flour tortillas. Corn tortillas have a more distinct flavor and tend to have a chewier texture. They also hold up better when soaked in liquids.
Flour tortillas have a lighter flavor and are much softer. If you prefer to taste more of the filling and less of the tortilla, this would be your go-to. They will also disappear into the casserole a bit more in terms of texture.
For our pork enchilada casserole, I used flour tortillas, but I encourage you to try out both types and see which you like best for your version.
To make the enchilada sauce, begin by heating your vegetable oil or avocado oil over medium-low heat in a small saucepan. Once the oil has heated, add in the flour and chili powder. Stir the chili powder and flour mixture for a few minutes, taking care not to let it burn. This is the base for your sauce and is what will help it thicken.
Next, add in your tomato sauce, water, and all the spices. Cook and stir the sauce for about ten to twelve minutes, or until it reaches a thick sauce consistency.
Once you’ve finished making the sauce, spoon some of it into the bottom of a 9×13 inch pan. I like to put down a nice thick layer. Lay the tortillas (flour or corn) on top of the sauce layer. Now it’s time to add the best part! Add half of the shredded pork and half of your beans on top of the tortillas.
Next, sprinkle 1/3 of the cheese over the pork and beans. If you like extra cheese, now would be the time to add it! (Because let’s be honest here, who doesn’t love cheese?)From there add 1/3 of your homemade enchilada sauce. And as easy as that, you have built your first layer!
For the second layer, you want to repeat the same process. Add tortillas, the pork, the beans, and plenty of cheese.
Top this off with more flour tortillas, the remaining enchilada sauce, and then more of that yummy cheese. Now you are all ready to bake! Place your casserole into your pre-heated oven and bake for 30 minutes, or until nice and bubbly.
You can top the casserole off with a dollop of sour cream and some cilantro for added freshness, or leave it as is. Try serving it with an avocado, onion, and tomato salsa on the side. The combination of richness and lightness from the salsa makes it a great side dish. Serve it up and enjoy!
This recipe is perfect for when you are having a craving but don’t want to go out. I also love making this for gatherings with friends and family. It is easy to make a huge batch of and is always a hit!
Don’t forget to include little bowls full of fun toppings for your guests to enjoy, like jalapeño slices, scallions, cilantro, crushed tortilla chips, and sour cream!
Don’t forget the Margaritas with this dish – they are a divine pairing ~ especially the frozen mango margarita!
Looking for a delicious dessert to follow these enchiladas? Try our No Churn Salted Caramel Pecan Ice Cream!
Do you make homemade sauce for your enchiladas or do you prefer store bought? Let us know in the comments below!
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Made this for my family, but substituted fire-roasted veggies (zucchini, yellow squash, asparagus, onions ) for the pinto beans. It was delicious!
Oooo….that sounds yummy!
Oh my goodness! This recipe is super simple and so good! My family begs to have this all the time!
***** Five stars for sure!!
I made the casserole as listed above, but added sour cream, green onions & black olives between the layers of soft flour street tacos & lots of shredded cheddar & jack cheeses! The mini street taco tortillas are the perfect size for this! Unfortunately the oven temp was not listed in the recipe , so I guessed & set it at 350° & LUCKILY it came out GREAT!
I am so glad you love this recipe!! And I love the adaptation!
Have a beautiful day,
Betsi