Tag Archives: enchiladas

Shredded Pork Enchilada Casserole

Casseroles are and probably have always been the best dumping ground for leftovers.  Way back in caveman days I can only imagine the cave-wife saying “what the heck am I going to do with all this leftover mammoth?” And then she thought, “I’ll mix it with these weeds and seeds, stick it in a bowl, cook it in the fire and call it good.”

I finally used the last of my giant pork roast and this was arguably my favorite recipe of them all.  I’m not a huge casserole lover, but occasionally it’s just the most satisfying and comforting thing.  This one tastes like enchiladas, without all the work of actually making enchiladas.  The sauce is a very quick blender affair, and the casserole comes together in a jiffy.  Nice weekday meal that will seem like you slaved over it (even if you didn’t).

Queso fresco is a Mexican style white cheese similar to mozzarella.  It’s very mild and delicious and melts beautifully!  Rather than shredding it you can just crumble it apart in your fingers.  Great on anything from tacos to salads.

Shredded Pork Enchilada Casserole

Shredded Pork Enchilada Casserole

Shredded Pork Enchilada Casserole

2-3 cups shredded pork (click here for my basic pork roast recipe)
1/2 cup sour cream
1 tsp. cumin
1/2 tsp. chili powder
1 package corn tortillas
1 cup queso fresco, crumbled
1/2 cup cheddar, shredded
1/2 cup tomato, chopped

Verde Sauce:
12 oz. tomatillos (7-8 large)
1 cup chicken or vegetable broth
1 jalapenos, stemmed and seeded
1/3 cup fresh cilantro
1/3 cup chopped roasted green chiles (or one 4 oz. can)
1/2 tsp. salt
1/4 tsp. black pepper
2 garlic cloves, chopped

Preheat oven to 375˚.  Remove husks and stems from tomatillos and put in a small saucepan.  Cover with water; boil for 10 minutes or until tender.  Drain and transfer to a blender with the rest of the sauce ingredients.  Blend until smooth.

Homemade verde sauce.  So quick and easy!

Homemade verde sauce. So quick and easy!

Mix pork with sour cream, cumin and chili powder.  Add salt & pepper to taste if needed.

In the bottom of your casserole dish, ladle enough sauce to liberally cover the bottom of the dish.  Lay out tortillas in a single layer and top with pork mixture.

Building your casserole, just repeat from here.

Building your casserole, just repeat from here.

Repeat layers of tortillas and pork until ingredients are used up.  End with tortillas on top.

I like to finish with the tortillas on top and then pour sauce over the whole thing.

I like to finish with the tortillas on top and then pour sauce over the whole thing.

Pour verde sauce over the whole thing (you may not use all your sauce – you can serve extra on the side, keep it for something else or freeze it for later).  Sprinkle queso fresco and tomatoes over the top and finish with a sprinkle of cheddar.

All ready to pop in the oven.  So pretty!

All ready to pop in the oven. So pretty!

Bake for 30 minutes or so until heated through and melty.

All cozy in a bowl.  I served this with a black bean and veggie salad on the side.

All cozy in a bowl. I served this with a black bean and veggie salad on the side.

Serve with salad on the side for a satisfying, lip smacking dinner!

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Black Bean Enchilada Stacks

What to make for the birthday dinner for one of my dearest friends of all time?  Well…Mexican food of course.  And something vegetarian for this particular friend. She was literally doing a happy dance in her chair while she was eating these enchiladas.

I first saw enchilada stacks in New Mexico, when I had huevos rancheros served this way in a little cafe outside of Taos.  I fell in love with these little towers of tastiness.  They are so much easier to make than rolled enchiladas but you still have individual servings which is a nice touch.  For me the highlight of this recipe is the amazing verde sauce.  It’s incredibly easy to make and so much better than anything you will find in a can.  Next time I’m making a double batch so I can use it on about a dozen other things.

Black Bean Enchilada Stacks with Homemade Verde Sauce.  Yum!

Black Bean Enchilada Stacks

Verde Sauce:
12 oz. tomatillos (7-8 large)
1 cup chicken or vegetable broth
1/3 cup fresh cilantro
1/3 cup chopped roasted green chiles (canned works fine)
1/2 tsp. salt
1/4 tsp. black pepper
2 garlic cloves, chopped

Filling:
2 cans black beans, drained and rinsed
1/4 cup chopped green chiles (canned is just fine)
1/2 tsp. chili powder
1/4 cup sour cream
Juice of 1/2 lime
Salt & pepper

Other Ingredients:
16 corn tortillas (for 4 stacks, add more tortillas for more stacks)
2 cups shredded jack/cheddar cheese
1/2 cup crumbled feta
1/2 cup chopped red or orange bell pepper

Make the sauce first. Remove husks and stems from tomatillos and wash.  Add tomatillos to a sauce pan and cover with water.  Bring to a boil and cook for about 10 minutes until tender.  Drain. Put tomatillos and other sauce ingredients in a blender and puree.  Set aside.

In a bowl mix black beans and other filling ingredients.  In a large casserole dish or jelly roll pan (use 2 pans if needed), spread 1/4 cup sauce on the bottom of the pan.  Create 4-6 enchilada stacks (I made five), starting with a tortilla, then 1/3 of bean mixture, cheese, then tortilla, then 1/3 bean mixture, cheese, then tortilla, then 1/3 bean mixture, cheese, ending with a tortilla. Pour remaining sauce over the top of the stacks.  Cover with the remaining shredded cheese.  Garnish each stack with feta and peppers.

All stacked up and ready to go in the oven.

Bake at 375˚ for 20-25 minutes, until cheese is melted and tortillas are starting to brown on the edges.  Serve entire stack on a plate with extra sauce from the bottom of the pan spooned over the top.  For lighter appetites, you may want to cut these in half, but we didn’t have any problem polishing off a whole stack each!  This recipe will make 4-6 stacks.

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Project Veggie: Day 26 – Enchilada Casserole

Eating enchiladas is fun.  And very tasty.  Making enchiladas CAN be fun, but in my experience it’s usually a pain in the butt, and takes more time than I want to spend on a weeknight.  And since I don’t make them very well – I’m sure there is some sort of Mexican grandma trick to roll them so they stay that way, but I have no Mexican grandma so I never learned it – mine always fall apart either before, during or after serving.  But I’ve come up with a solution for this.  I just make them where they’ve already fallen apart.  On purpose.

All of the components of a great enchilada translate perfectly to a great enchilada casserole.  Make the filling the same way you would for enchiladas, and instead of painstakingly rolling them up, just layer them with tortillas like a lasagna, smother with sauce and cheese and bake.  This takes a fraction of the time, and tastes wonderful.  It may not be quite as pretty or impressive, but that’s a sacrifice I’m willing to make.

I made this once for a vegetarian friend and her family.  Her husband told me afterward that he’d always hated zucchini.  Oops.  But then he went on to say he actually liked it cooked this way since it didn’t taste like zucchini but just added some crunch to the dish.  Yay!  So…if you’re looking for a recipe in which to sneak a few extra veggies to the family, this is a good one.

Veggie Enchilada Casserole

Veggie Enchilada Casserole

2 small zucchini, diced or sliced
1 small yellow summer squash, diced or sliced
1 cup sliced mushrooms
1/2 red bell pepper – diced
1/2 jalapeno – minced
1 can black beans, drained and rinsed
1 cup sour cream
1 tbsp. chili powder
1 tsp. cumin
1 tsp. salt
15-20 corn tortillas, quartered or sliced
1 can green or red enchilada sauce (i like the green best)
2 cups shredded jack or cheddar cheese
1/2 cup chopped tomatoes

In a large bowl mix all veggies, black beans, sour cream and seasonings.  Spray a large casserole dish with cooking spray.  Cover the bottom of the pan with tortillas, scoop 1/3 of the filling on top of them, then sprinkle with 1/4 of the cheese, then a layer of tortillas, and so on until you use up all the filling.  End with a layer of tortillas.  Pour enchilada sauce on top, sprinkle with remaining cheese and chopped tomatoes.  Bake 30 minutes at 375˚.  Serve with a simple salad on the side.

Veggie Enchilada Casserole served up with Salad. You need some.

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