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 boys love the flavor of this simple pork casserole recipe. They even help make it and gobble up any of the remaining enchilada sauce as well!

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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 – Pinto beans – Tortillas – Vegetable oil – Flour – Chili powder

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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.

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