Pulled pork enchilada casserole turns leftover pork into a warm, layered dinner with almost no effort. The pork is already cooked, so you’re just building flavor and letting it melt together in the oven.
Tortillas, sauce, and cheese do the rest while everything bakes into one dish.
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1. Preheat oven to 375°F.
2. Heat 1 tbsp olive oil in a skillet over medium heat until shimmering.
3. Add 1 cup diced onion and 2 cloves minced garlic. Sauté 3-4 minutes until onions are translucent.
4. Stir in 2 cups pulled pork, 1 cup enchilada sauce. Simmer 2 minutes until sauce thickens and coats pork.
5. In a baking dish, layer 4 corn tortillas, half the pork mixture, 0.5 cup shredded cheese. Repeat layers.
6. Top with remaining 0.5 cup shredded cheese.
7. Bake uncovered 20 minutes until cheese is melted and bubbly.
8. Remove and rest 5 minutes before serving. Finish with 1 tbsp chopped fresh cilantro.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
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