Recipe Background
Mani's Pork Enchilada Bake is always a hit, no matter the setting or the audience! The layers of juicy, zesty-seasoned pulled pork, toasted tortillas, and melted cheese would be incredible all on their own, but with spicy enchilada sauce and classic Tex-Mex toppings? There's nothing like this casserole, and you'll be wanting more in a hurry! Mani's Pork Enchilada Bake is just fantastic.
Mani's Pork Enchilada Bake is always a hit, no matter the setting or the audience! The layers of juicy, zesty-seasoned pulled pork, toasted tortillas, and melted cheese would be incredible all on their own, but with spicy enchilada sauce and classic Tex-Mex toppings? There's nothing like this casserole, and you'll be wanting more in a hurry! Mani's Pork Enchilada Bake is just fantastic.
Ingredients
For the enchiladas:
- 2 1/2 cups pulled pork cooked, store-bought or homemade
- 1/2 cup yellow onions diced
- 1/4 cup taco seasoning
- 1/4 cup water
- 2 tablespoons olive oil plus more, to taste
- 18 (6-inch) corn tortillas
- 2 1/2 cups enchilada sauce
- 1 (16-ounce) bag cheddar cheese shredded
Optional, for serving:
- green onions to taste, sliced
- lime wedges to taste
- cilantro leaves to taste, chopped
- avocado to taste, sliced or chopped
Directions
- Preheat the oven to 350 degrees F.
- Coat a 9x13-inch casserole dish with cooking spray.
- In a skillet over medium-high heat, add the pulled pork, the onions, the taco seasoning, and the water and cook, while stirring, until the liquid has mostly evaporated, about 5 minutes.
- Turn off the stovetop heat and set the pork mixture aside.
- In a clean skillet over medium-high heat, add 2 tablespoons of the olive oil.
- Add the tortillas to the hot oil and cook, flipping the tortillas once, until they are lightly toasted, about 15 seconds per side. To avoid overcrowding, work in batches as needed. Add the extra olive oil to the skillet as needed to keep it lightly coated.
- Transfer the toasted tortillas to a plate.
- Add 1/4 cup of the enchilada sauce in the bottom of the prepared casserole dish, spreading it out evenly.
- Add 6 of the tortillas evenly over the enchilada sauce layer in the casserole dish.
- In layers, add 1/2 of the pulled pork mixture, 1/3 of the remaining enchilada sauce, and 1/3 of the cheese to the casserole dish.
- Repeat the layers using 6 of the remaining tortillas, the remaining pulled pork, 1/2 of the remaining enchilada sauce, and 1/2 of the remaining cheese.
- Evenly add the remaining tortillas, the remaining enchilada sauce, and the remaining cheese.
- Cover the casserole dish with aluminum foil.
- Bake until heated through, about 30 minutes.
- Remove the foil and bake until the cheese on top is melted and slightly browned, about 10 minutes.
- Serve hot with your favorite toppings.
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