Pork Enchilada Casserole Recipe

This Pork Enchilada Casserole Recipe is the perfect way to use up shredded pork. I love having this hearty meal for a weekend dinner and it’s awesome as leftovers, too.

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The layers of tortillas and shredded cheddar cheese of Monterey jack cheese make for a quick and easy meal.

The great part of making this casserole is that it’s just a lot of layering the ingredients and then popping it in the oven.

Ingredients: – Shredded precooked pork – Cooked pinto beans – Flour tortillas – Vegetable oil – Flour – Chili powder – Tomato sauce

Instructions 1. Start by preheating the oven to 350 degrees. 2. Heat the vegetable oil over medium heat in a small pan on the stove. Add the chili powder and flour and stir for a few minutes.

3. Add the water, tomato sauce, and spices and cook for 10-12 minutes. It should become thicker during this process.

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4. Spoon some of the sauce into the bottom of your pan. (13X9) Lay the flour tortillas on the bottom.

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5. Top with half of the pork and half of the beans. 6. Sprinkle with about 1/3 cup of cheese and add 1/3 of the sauce.

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7. Put a second layer on starting with flour tortillas, enchilada sauce, and cheese. 8. Pop in the oven and bake for 30 minutes.

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