Pulled Pork Enchilada Casserole

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  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.