Pulled pork enchilada casserole layers tender, smoky pulled pork with corn tortillas, a rich red enchilada sauce, and plenty of melted cheese, all baked into a bubbling, comforting dish. It’s a genius way to turn leftover pulled pork (or a store-bought rotisserie version) into a completely new meal that feeds a crowd with minimal effort. The casserole delivers all the flavor of classic enchiladas without the fuss of rolling each tortilla, making it a perfect weeknight win.
Ingredients
- 3 cups (about 1.5 lbs / 680 g) cooked pulled pork, shredded
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 (4-ounce / 113 g) can diced green chiles, drained
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 (15-ounce / 425 g) can black beans, drained and rinsed
- 1 cup (240 ml) red enchilada sauce, divided
- 12 (6-inch / 15 cm) corn tortillas, cut into quarters
- 3 cups (340 g) shredded Mexican blend cheese (or cheddar/jack), divided
- 1/2 cup (120 ml) sour cream, for serving (optional)
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the pulled pork, green chiles, cumin, smoked paprika, and oregano. Cook for 2-3 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Add the black beans and 1/2 cup (120 ml) of the enchilada sauce to the pork mixture. Stir to combine and cook for 2 minutes, until heated through. Remove from heat.
- Spread a thin layer of the remaining enchilada sauce (about 2 tablespoons) on the bottom of the prepared baking dish.
- Layer half of the quartered tortillas over the sauce, overlapping slightly to cover the bottom.
- Spoon half of the pork mixture evenly over the tortillas. Sprinkle with 1 cup (about 115 g) of shredded cheese.
- Repeat the layers: remaining tortillas, remaining pork mixture, and another cup of cheese.
- Pour the remaining enchilada sauce (about 1/4 cup / 60 ml) over the top, spreading it gently. Sprinkle the final cup of cheese over the sauce.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly and the casserole is heated through (internal temperature should reach 165°F / 74°C, USDA FSIS safe minimum for leftovers).
- Let the casserole rest for 5 minutes before slicing. Serve hot, topped with sour cream and cilantro if desired.
Tips
- Use day-old pulled pork: This casserole is ideal for using up leftover pulled pork. If your pork is dry, add a splash of chicken broth or extra enchilada sauce when reheating it in the skillet.
- Don’t skip the foil: Covering the casserole for the first 20 minutes prevents the tortillas from drying out and ensures the cheese melts evenly. Uncovering at the end gives you that golden, slightly crisp top.
- Make it ahead: You can assemble the casserole (without baking) up to 24 hours in advance. Cover and refrigerate. When ready to bake, add about 10 minutes to the covered baking time.
- Substitute tortillas: Flour tortillas work too, but they will be softer and less sturdy. If using flour, you may want to reduce the amount of sauce slightly to avoid sogginess.
Serving Suggestions
Serve this casserole with a fresh green salad tossed in a lime vinaigrette, or with a side of Mexican rice and refried beans. A dollop of sour cream, sliced avocado, or pickled red onions adds a cool, tangy contrast. For a crunchy element, top with crushed tortilla chips just before serving.
Variations
- Green enchilada sauce: Swap the red sauce for green enchilada sauce (tomatillo-based) for a tangier, milder flavor.
- Add vegetables: Sauté a bell pepper or zucchini with the onion for extra veggies. Corn kernels (frozen or canned) also work well.
- Spicy kick: Add a minced jalapeño to the pork mixture, or use pepper jack cheese in place of the Mexican blend.
- Chicken version: Use shredded rotisserie chicken instead of pulled pork. The cooking time remains the same.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in the microwave for 1-2 minutes, or reheat in a 350°F (175°C) oven covered with foil for 15-20 minutes. The casserole also freezes well for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use fresh pork instead of cooked pulled pork? Yes, but you’ll need to cook it first. Season a pork shoulder (about 2 lbs / 900 g) and roast at 300°F (150°C) for 3-4 hours until fork-tender, then shred. You can also use a slow cooker on low for 8 hours.
Can I make this gluten-free? Yes, as long as you use corn tortillas and check that your enchilada sauce is gluten-free (most are). The rest of the ingredients are naturally gluten-free.
Can I skip the black beans? Absolutely. Simply omit them; you don’t need to adjust anything else. You could also replace them with pinto beans or a can of drained corn.
Why is my casserole soggy? Sogginess usually comes from too much sauce or tortillas that aren’t lightly toasted. Use the amount of sauce called for, and consider toasting the tortilla quarters in a dry skillet for a minute per side before layering to help them hold up.
Can I use flour tortillas instead of corn? Yes, but they will be softer and may absorb more sauce. Use the same amount, and expect a slightly less firm texture.
How do I know when it’s done? The casserole is done when the cheese is melted and bubbly and the center is hot. If you’re reheating leftovers, ensure the internal temperature reaches 165°F (74°C) as per USDA FSIS guidelines.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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