Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pulled Pork Enchilada Casserole
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- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 727
- Total Fat
- 35 g
- Saturated Fat
- 15 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 14 g
- Sugar
- 12 g
- Protein
- 40 g
- Cholesterol
- 100 mg
- Sodium
- 1751 mg
Layering tortillas with enchilada sauce, leftover pulled pork, beans, corn and cheese creates an irresistible Mexican-inspired casserole that will leave you craving for seconds!
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 727
- Total Fat
- 35 g
- Saturated Fat
- 15 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 14 g
- Sugar
- 12 g
- Protein
- 40 g
- Cholesterol
- 100 mg
- Sodium
- 1751 mg
Ingredients
Directions
- Preheat the oven to 400˚. Coat an 8-inch square baking dish with cooking spray. Spread 1/2 cup enchilada sauce in the bottom of the pan and top with 3 corn tortillas, slightly overlapping and cutting as needed to fit. Top with half each of the pork, beans and corn; sprinkle with 1/2 cup cheese. Top with 3 more tortillas and spread with another 1/2 cup enchilada sauce. Top with the remaining pork, beans and corn and sprinkle with another 1/2 cup cheese. Top with the remaining 4 tortillas; spread the remaining enchilada sauce on top.
- Cover with foil and bake until hot and bubbling around the edges, 20 to 25 minutes. Uncover, top with the remaining 1 cup cheese and continue to bake until melted and bubbling all over, about 10 minutes. Top each serving with sour cream, scallions and cilantro.
