Name: Pork Enchilada Verde Casserole
Ingredients: 4 cups shredded pork; 1 ½ tsp chili powder; 1 ½ tsp cumin; 1 ½ tsp dried oregano; ½ tsp garlic powder; ½ tsp Kosher salt; ¼ tsp black pepper; 4 cups salsa verde (we used Herdez salsa verde in the jar); 6 6-inch tortillas; ¾ cup shredded cheese

AuthorMelissa

DifficultyBeginner

This was an awesome way to use up some leftover BBQ pork (adapted from Cook Once, Eat All Week by Cassy Joy Garcia)! We also made this avocado slaw as a side!

Ingredients

4 cups shredded pork

1 ½ tsp chili powder

1 ½ tsp cumin

1 ½ tsp dried oregano

½ tsp garlic powder

½ tsp Kosher salt

¼ tsp black pepper

4 cups salsa verde (we used Herdez salsa verde in the jar)

6 6-inch tortillas

¾ cup shredded cheese

Directions

Preheat oven to 350 degrees F

In a medium bowl, toss shredded pork together with all spices (first 7 ingredients above).

Spread 1 cup of the salsa in an 8-inch square baking dish, then cover with 2 tortillas (cut each tortilla in half then arrange the pieces to get the most coverage).

Spread 1/3 of the pork mixture over the tortillas.

Spread 1 cup salsa over the pork.

Spread 1/4 cup cheese over the pork.

Layer additional tortilla halves, 1/3 pork, 1 cup salsa, and 1/4 cup cheese until all pork is used.

Bake, uncovered, for 30 minutes, until cheese is bubbling.

Categorycasserole, pork