Pork Carnitas Enchilada Casserole With Homemade Enchilada Sauce

Posted byNoriePosted inDips and Sauces, Pork, RecipeTags:, ,
Pork Carnitas
From leftover pork carnitas
  • About 3 or more cups leftover pork carnitas (Mexican Pork Carnitas recipe)
  • 1 can black beans
  • Homemade Enchilada sauce (recipe below) or 1 can store bought red Enchilada sauce
  • 4 to 6 corn tortillas
  • 6 roasted Anaheim peppers skinned and seeded (optional)
  • 1 10-oz. pkg. grated Monterey Jack cheese or Mexican blend

To make casserole:

Spread a thin layer of enchilada sauce in a glass pan.  Layer a couple of corn tortillas on the sauce then spread half of the pork carnitas on the tortilla. Spread half the can of black beans on top of carnitas.  Spread long pieces of the Anaheim peppers. Sprinkle some cheese on top of the peppers.  Spread some enchilada sauce.  Repeat one more time but without the peppers.  Layer the remaining corn tortillas then add the rest of the enchilada sauce, top with more cheese. Bake in 350°F oven for 30 minutes or until cheese is melted and heated through.

Serve with sour cream, pico de gallo and some pickled jalapenos

You can mix the ingredients together and wrap them in the corn tortillas for traditional enchiladas.  Arrange them in a glass pan single layer, pour the enchilada sauce over them, sprinkle with the cheese then bake.

Enchilada Sauce

  • ¼ cup cooking oil
  • 2 TBS flour
  • 3 TBS Chili powder

Mix together in a bowl until well blended:

  • 1 (8 oz.) can tomato sauce
  • 1 cup chicken or vegetable broth or water
  • 1 TBS minced garlic (about 3 cloves)
  • 1/2 tsp. onion powder
  • 2 tsp. ground cumin
  • ¼ tsp. salt

Heat the oil in a saucepan on medium heat.  Add the flour and chili powder and stir.  Cook until the red color turns a little brown, stirring constantly.

Add the tomato mixture in the saucepan and whisk until thickened a little and fully blended. (About 8 to 10 minutes on medium heat)