Okay, before someone thinks I’m nuts, I know tomorrow is Thanksgiving, but seriously, if you don’t know what you are having dinner yet, this little post isn’t going to help. Or maybe it will because you don’t want traditional turkey or ham. Let’s go with that. If that is you, this post is for you. Today’s post is Green Chile Pork Enchilada Casserole and it’s good. I didn’t want to stop eating, but I did. I had to be able to walk. Enchilada Casserole is a lazy way to make enchiladas and an easier way to feed a crown.
Last week I was making tamales for my family for Thanksgiving and Christmas and I had been sick, so I didn’t get through all of the meat when I just couldn’t stand there any more. I put the meat in the refrigerator, thinking I would make more the next day, and then I came up with this recipe instead. I’m happy I did because we really loved it.
The full recipe will be at the bottom, but I will walk you through how to assemble it. Grease a pan well and lay the corn tortillas out so they overlap. If you’re really awesome, you can make your own corn tortillas, but I don’t know how, so I keep them in my refrigerator or freezer so I always have some.
Did you know that it is almost impossible to find corn tortillas in Europe and Asia? It is, so when we are living in other countries, we take corn tortillas with us and freeze them.
I added green chiles to my meat mixture because I super love green chiles. I get my green chiles from Hatch Chiles out of New Mexico. I developed my love for green chiles when I was in high school and lived in Albuquerque and the best is Hatch. You can order them online and they will mail them to you. Totally worth it too.
Mix the meat, pico de gallo and chopped green chiles in a bowl. Layer a third of the the red sauce, half the meat mixture and a third of the shredded cheese. Cover with the tortillas and repeat the layer. Spread a third of the red sauce on the tortillas.
Top with shredded cheese.
Bake at 350 degrees for 30 minutes. Allow it to sit for 5 minutes and then serve. This casserole is gluten free as written because corn tortillas are usually gluten free. Be sure to read the label.
- Pork Roast (carnitas meat is best)
- 2 onions, cut in half and divided
- 1 cup water
- 8 tomatoes
- 2 garlic cloves
- 4 dried red chiles
- 4 large roasted green chiles, chopped
- 1 tsp salt
- 1 bunch cilantro
- 12 corn tortillas
- 2 cups shredded cheese (cheddar and or mozzarella)
- Place roast, 1 onion cut in half and 1 cup of water in a slow cooker and cook on low for 8 hours.
- When the meat is done and cooling, in a medium saucepan, cook the red chiles, half the remaining onion, garlic, 4 tomatoes and ½ tsp salt covered with water for about 45 minutes, until chiles are tender.
- When the chiles are done, blend in blender until smooth.
- Chop the remaining tomatoes, onion, ½ tsp salt and the cilantro. Mix in a large bowl to create pico de gallo.
- Remove the roast from the slow cooker, remove the fat and spread the meat.
- Mix the meat, pico de gallo and ½ cup of red sauce in a large bowl.
- Assemble the enchiladas, layering corn tortillas, red sauce, meat mixture, shredded cheese and repeat, the third layer with the tortillas, red sauce and cheese.
- Cook at 350 degrees for 30 minutes.
- Cool for 5 minutes and serve.
This recipe seems like it takes a long time. It really doesn’t though, because most of the time is spent with the meat in the slow cooker. This will make a great Christmas Eve or New Years Eve dinner for your family. I used an 8×8 inch pan, but if you choose a bigger roast, you can make it in a 9 x 13 inch pan.
What are you having for Christmas Eve dinner? Let me know below.