Monday, August 10, 2020

Pulled Pork Enchilada Verde Casserole

It was once again time for the Thursday meal for our friends and since I had pulled pork from my recent BBQ cook, a big pack of corn tortillas from the local maker, and have been wanting Mexican, enchiladas made the most sense.  I’ve learned after several months that casserole type dishes work best for delivery so I decided on an enchilada casserole.

I did not find a single recipe that I liked, so after reading several to get a sense of the proportions they used, I came up with the one below.

The Ingredients:

3 cups pulled pork, chopped

7 oz diced green chiles, drained

½ can black beans, rinsed & drained – note 1

½ can pinto beans, drained – note 1

2 cups shredded cheese (any good melting cheese)

27 tortillas, 9 per layer

2 cups Verde Sauce (Purchase from Celito Lindo) - note 2

Note 1: You can use all of either type of beans

Note 2: Our friends requested red sauce on theirs but I like green on pork.

The Instructions:

1. Preheat oven to 350F and spray a 10"x12" dish with Pam.

2. Chop the meat smaller than when pulled and add to a bowl.

3. Add the corn, black beans, and green chiles into the bowl and mix to combine.

4. Add S&P to taste and set aside.

5. Quick fry corn tortillas on a griddle (about a minute/side) and cut them in half to make fitting into the dish easier.

6. Spread 1/2 cup of Enchilada Sauce on the bottom of the baking dish.

7. Cover with a layer of corn tortillas.

8. Spread half the meat mixture over tortillas and top with a good layer of cheese.

9. Add another layer of tortillas, meat, and cheese and a final layer of tortillas.

10.Top with the remaining sauce, cover with foil and bake for 30 minutes.

11. Remove foil and top with equal parts cheddar and Mexican cheese and bake for 10-15 more minutes.

12. Let stand for 5 minutes before serving.

The Verdict:

We all thought it tasted very good but in my desire to keep it from being runny, it ended up being a little too dry so next time, I will make the meat mixture much more moist to deal with what the tortillas soak up.  I will also use a moister cheese, such as jack atop the meat.

To go with the casserole, Bev made a black bean & corn casserole using the recipe from Dinner At The Zoo Since she followed the recipe as written, I won’t reproduce it here so you can find it by clicking on the link. 

The salad was delicious and we all loved it with the fresh local corn - a definite keeper recipe.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


8/6/20 event date


  1. Yum. I think the whole meal looks delicious and now I'm craving Mexican food.

  2. My second favorite kind of food I need to try this it looks fabulous!

  3. I've attempted three times to successfully make a pork, stacked enchilada casserole without success. Every time I made them - each with different techniques with the corn tortillas, the tortillas came out soggy and mushy. One time I did nothing to the tortillas, one time I fried them, one time I simply dipped them in the sauce and then built the casserole = same result. I used green salsa, and/or green enchilada sauce. One recipe I tried was even from reliable Saveur magazine. I look forward to trying this recipe and soon. Love the beans and corn addition.

  4. By the way, have you ever used Muenster cheese? It's a good melting cheese.

  5. Larry, I'm impressed that you keep helping your friends in need... Very nice indeed! Now I have a hankering for Mexican food though. Taco Tuesday coming up! Stay Safe and Take Care, Big Daddy Dave


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