This pulled pork enchilada casserole is one of those delicious leftover pork roast recipes. Just fill the tortilla shells, roll, add the sauce, and bake until the cheese is melty, and the sauce is bubbling. Add some fresh toppings to take this over the top in both flavor and texture.
1 ½CupsCheese Shredded Mexican Cheese Blend or any good melting cheese
1 ½CupsCorn 1 can 15 ounces corn or Frozen corn thawed
19OuncesEnchilada Sauce
½CupCheese Shredded Mexican Cheese Blend
2CupsCabbage Shredded
½CupCilantro
1CupTomatoes Diced
½CupSour Cream
3TablespoonsMilkOptional - used to thin the sour cream if drizzling on top.
Instructions
Preheat oven to 400 degrees Fahrenheit.
Spread ½ cup enchilada sauce on the bottom of a 9 X 13 baking pan.
19 Ounces Enchilada Sauce
In a mixing bowl, add the diced pork, cheese, and corn mixing to combine.
3 Cups Pork, 1 ½ Cups Cheese, 1 ½ Cups Corn, ½ Cup Cheese
Divide the pork filling between the 10 tortilla shells. You can use a corn shell or flour shell 8-inches in diameter. Adding about 1/3 to ½ cup to the middle of the shell and roll it up tightly. Place in the baking dish with the seam-side down.
10 Large Tortillas
Pour remaining Enchilada Sauce over the tortillas and sprinkle on the rest of the shredded cheese.
Bake uncovered in the oven for 25 minutes.
Make this fancy by mixing sour cream with a bit of milk to thin it out a bit. Add this to a small squeeze bottle and squeeze over the enchiladas with your desired toppings.
2 Cups Cabbage, ½ Cup Cilantro, 1 Cup Tomatoes, ½ Cup Sour Cream, 3 Tablespoons Milk
Serve 1 or 2 enchiladas per person. Top with your desired toppings such as shredded cabbage, diced tomatoes, cilantro, and sour cream or Pico de Gallo if desired. Enjoy!
Make a Pork Shoulder Picnic Roast in a Slow Cooker
This recipe is great if you have pre-cooked leftover pork. However, making the pork in a slow cooker the day of works nicely too.The hardest part of this recipe is making the meat and that is done for you in the slow cooker. Everything else takes just minutes to prepare. Here is how I make my pork shoulder picnic roast.
4 Pounds Pork Shoulder or Butt Roast Can be 3-5 pounds
16 Ounces Salsa Verde 1 jar
1 Small Jalapeno Finely chopped (optional)
Salt to taste
Pepper to taste
Add the pork roast to a slow cooker. Season the pork with salt and pepper. Pour Salsa Verde over the pork and add the jalapeno on top. Cook on low for 8 hours or high for 4-5 hours.Remove pork to a cake pan. I found this is the best way to shred the pork without losing the juices all over your counter. Once the pork is shredded, add back into the juice in the slow cooker.
Make this Pork Roast in the Oven
Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
You can Freeze This Pulled Pork Enchilada Casserole
This recipe makes 10 tortilla shells, which will fill a full-size casserole dish. If you have leftovers or want to make this in smaller batches as a freezer meal for future quick weeknight dinners, just freeze this unbaked.Add all the fillings, sauce, and cheese wrap well in plastic wrap, then foil. Make sure to label and freeze for up to 4 months.I suggest that if you plan on freezing this, use a container that can go from the freezer to the refrigerator to the oven safely. Therefore, I often use a foil pan for freezing as I know it will not shatter like a glass pan can. When you are ready to bake, remove from the freezer, thaw, and bake.