Traditional rolled enchiladas made with leftover shredded pork roast. This enchilada casserole is a simple, yet delicious dinner recipe!
I love cooking a large pork roast in the crockpot and then using it for various recipes throughout the week, as it is so versatile. This recipe is one of my favorites, alongside my Shredded Pork Quesadillas, and BBQ Nachos. You could also use it in pretty much any recipe that calls for shredded chicken.
Rolling enchiladas can sound tricky and time-consuming, but trust me when I say that this recipe is so simple, and you'll be blown away that you can have dinner on the table in less than 30 minutes.
What Else Can I Add?
Sometimes toppings can make a huge difference, so here are some of my favorite options for that extra boost of flavor:
- Sliced Jalapeno
- Sour Cream
- Lime Wedges
- Cotija Cheese
Substitutions and Serving Suggestions
- If you want to make this dish gluten-free you can use corn tortillas in place of flour. The only thing with corn tortillas, is that they are a lot more fragile and tend to break when rolling them. I have not tried this recipe with other types of gluten-free tortillas, but I am sure they would work just as well.
- You can easily make this dish vegetarian by omitting the pork. Try substituting the pork for some sautéed veggies like bell pepper, onion, or mushrooms. You can also use a vegetarian meat substitute.
- If you don't want to use cheddar cheese, you can substitute the cheese for anything you like, as long as it melts well. I recommend Monterey Jack, Mozzarella, or Oaxaca.
- You can serve this dish with classic rice and refried beans. If you want something a bit healthier, try some sautéed veggies, grilled corn, or a side salad.
Tips and Tricks to Make Pork Enchilada Casserole
- Don't be shy with the sauce and cheese, otherwise your enchiladas may come out too dry. Also make sure to use a good quality enchilada sauce, as it will really make a huge difference in the flavor of these enchiladas.
- One mistake that most people make, myself included, is overstuffing the tortillas. This makes them a lot more difficult to roll and they are more likely to fall apart.
Pork Enchilada Casserole
- 2 c pulled pork
- 28 oz can enchilada sauce
- 12 oz cheddar cheese, shredded
- 2 green onions
- Preheat the oven to 350 degrees. Grease a 9x13 inch casserole dish.
- Add the pulled pork, ⅔ cup enchilada sauce, and 8 oz of cheese to a large bowl, and stir to mix together.
- Lay a tortilla out and add ⅛ of the mixture on one end, then roll the tortilla up. Place in the casserole dish.
- Once the casserole dish is filled with 8 enchiladas, pour the remainder of the sauce over them, and sprinkle the remainder of the cheese on top.
- Bake for 25 minutes, or until the cheese is melted and bubbly.
- Rinse the green onions and dice them. Sprinkle them over the cooked enchilada casserole, and serve warm.
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