They say some things are better the second time around. In this case, things are waaaaaay better. This amazing casserole is the perfect way to use up that leftover meat from your Taco Tuesday Pork Carnitas dinner. And the best part is, it all comes together in less that 30 minutes, so you don’t have to wait long for a heaping helping of enchilada awesomeness.
Stacked Pork Enchilada Casserole
Container count per serving: 1/4 green, 3/4 yellow, 1 blue, 1 1/4 red, 1/4 purple
- 4 cups slow cooked, shredded pork
- 2 6″ whole grain tortillas
- 1 can enchilada sauce (or make your own)
- 1 1/3 cups shredded cheese (I used a Mexican blend)
- 1 cup plain Greek yogurt
- 1/4 cup chicken stock
- 1 red onion, chopped
- 1 cup corn
- 1 tbsp chili powder
- 1 tbsp olive oil
- 1 tsp lime juice
- pinch of salt
- fresh cilantro, if desired
- Preheat oven to 375 degrees.
- In a saute pan, heat oil over medium heat. Add red onion and cook for 10-15 minutes until caramelized.
- In a bowl mix the corn, lime juice and salt together. Set aside.
- In a bowl, mix together Greek yogurt, chicken broth, and chili powder. Set aside.
- To assemble the casserole, spread 1/3 cup enchilada sauce on the bottom of a casserole dish. Layer 1 tortilla on top of the sauce. If you wish, cut the tortilla to fit the shape of the dish. (See image below)
- Next, layer onions, corn, pork, and 2/3 cup cheese on top of the tortillas.
- Pour half of the Greek yogurt mixture, and then half of the remaining enchilada sauce on top of the casserole.
- Repeat the layers of tortilla, corn, onion, pork, Greek yogurt, enchilada sauce, and top with remaining cheese.
- Cover and cook for 20 minutes or until cheese is melted and bubbly. Top with fresh cilantro if desired.