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
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
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.
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.
Repeat layers of tortillas and pork until ingredients are used up. End with tortillas on top.
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.
Bake for 30 minutes or so until heated through and melty.
Serve with salad on the side for a satisfying, lip smacking dinner!