Carnitas Enchiladachilaquiles Casserole Recipes

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PULLED PORK ENCHILADA CASSEROLE



Pulled Pork Enchilada Casserole image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

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

Steps:

  • 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.

CARNITAS ENCHILADA/CHILAQUILES CASSEROLE



Carnitas Enchilada/Chilaquiles Casserole image

My Mother used to cut up the corn tortillas and mix everything up, and this dish was called Chilaquiles. There was a method to her shortcuts since there were eight of us altogether. We didn't have the kind of stove that had a fan so open windows were the clue to the magic that wafted through the air in the little village we...

Provided by Patsy Romero

Categories     Casseroles

Time 2h

Number Of Ingredients 10

1 pkg costco beef or pork carnitas
1 can(s) 13 oz. bueno heat desired chile
1 pkg 12 ea. corn tortilla
1 can(s) 10 3/4 oz crm. of mushroom soup
3/4 Tbsp tbl. finely ground oregano or to taste
1/2 tsp garlic powder
1 tsp salt or to taste
1 medium finely chopped onion
2 c grated cheese
3/4 c olive oil for frying tortillas

Steps:

  • 1. In a 3qt. sauce pan heat the olive oil on low heat. Add the pouch of carnitas, put in the chile, and add spices, add the mushroom soup, and water. Stir and on low heat bring to a slow boil. Taste for spices, and salt.
  • 2. While mixture is melding, fry as many tortillas as you will need for your enchilada. I use a #5 iron skillett. Pat dry with paper towels. When mixture is ready put a small layer of chile mix on the bottom of a pie plate and arrange tortillas on top. Add mixture to the top of tortillas and sprinkle with onions, and cheese. Repeat process until you have at least 4 layers or more. This makes a wonderful pot luck dish. Enjoy! For egg lovers one over easy or med. egg is a wonderful add on to this dish.

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