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Pulled Pork Enchilada Casserole

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

Pulled Pork Enchilada Casserole

Name: Pulled Pork Enchilada Casserole
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Cooking spray; 1 19-ounce can red enchilada sauce; 10 corn tortillas; 2 cups pulled pork; 1 15-ounce can black beans or pinto beans, drained and rinsed; 1 cup frozen fire-roasted corn; 2 cups shredded Mexican cheese blend (about 8 ounces); Sour cream, sliced scallions and chopped fresh cilantro, for topping

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Level: Easy

Total: 40 min
Active: 10 min

Yield: 4 servings

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

Ingredients

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Cooking spray

1 19-ounce can red enchilada sauce

10 corn tortillas

2 cups pulled pork

1 15-ounce can black beans or pinto beans, drained and rinsed

1 cup frozen fire-roasted corn

2 cups shredded Mexican cheese blend (about 8 ounces)

Sour cream, sliced scallions and chopped fresh cilantro, for topping

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.