I like enchiladas but I really don’t like making them. Instead of going through the process of making the filling and rolling, I decided to look for a casserole version. There are quite a few recipes out there that I browsed before I decided to make up one. For the meat, I used some of the BBQ pork shoulder I had grilled and frozen but you can use cooked, shredded chicken just as easily.
As it makes sort of an enchilada lasagna, I invited several guinea pigs, I mean friends over to taste test it for me. Thanks so much Conan, Julie and Kenny!
Carne Enchilada Casserole
1 pound pulled pork (about two cups meat)
1 15 ounce can pinto beans, drained
1 can Rotel tomatoes and peppers (your choice of heat level)
1 8 ounce container sour cream
2 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1 teaspoon ground cumin
12 6 inches corn tortillas
1 10 ounce can enchilada sauce
2 cups cheddar cheese, grated
2 cups Monterey jack cheese, grated
In a large mixing bowl, stir pinto beans and Rotel into pulled pork.
In a smaller mixing bowl, stir together sour cream, flour, garlic powder and cumin until combined.
Pour the can of enchilada sauce in a glass measuring cup. Place ¼ cup of the sauce in bottom of a 13×9 inch rectangular baking dish. Cover with tortillas. Top with half of the meat mixture, half of the sour cream mixture and half of the enchilada sauce. Sprinkle on one cup each of cheeses. Repeat, starting with another layer of tortillas.
Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.
Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover and raise the temp to broil. Cook 5 minutes more until the cheese is golden brown. Makes 6 to 8 servings.