Wonderful taste for the entire family to enjoy. A very nice enchilada casserole made with pork butt cooked in a crock pot.
This is a combination recipe with both a crock pot and an oven. Most of the time a crock pot is the lone cooking device, but here I use it create the shredded pork. It worked so well, and the pork was obviously useful for so much more, I published that separately. Crock Pot Mexican Shredded Pork.
Rating
A nice solid 4.
Notes: The shredded pork could come from another source as could the enchilada sauce. But the pork picks up some flavor and is super tender by this method. And I hate canned enchilada sauce. This is a great cook ahead recipe. Do the crock pot cooking and save it for up to 2 days then assemble and cook.
An FYI for some of you, a pork butt is really from the shoulder and know as pork shoulder.
Other Great Tex-Mex Casseroles
Easy Sour Cream Chicken Enchiladas
Preheat oven to 350 convection or 375 conventional. You need about 3 pounds of shredded pork from my previous post Crock Pot Mexican Shredded Pork, 4 cups of cheese of choice ( I used Monterrey jack and a Mexican blend), 16 – 6-inch corn tortillas and 4 cups of enchilada sauce (mine came from cooking the pork).
Spread 1/4 cup sauce over the bottom of a large casserole dish (9 by 13).
Cover the bottom with 4 of the tortillas. They will overlap which is fine.
Cover with 1/3 of the pork, 1 1/4 cup sauce and 1 1/4 cup cheese.
Repeat layering with the tortillas, pork, sauce and cheese twice more. You will have a little more cheese left for the top. Just add it on top.
Bake until golden brown about 35-40 minutes.
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Pork Butt Enchilada Casserole
Ingredients
- 3 pounds Pork Butt - shredded
- 4 cups shredded cheese of choice
- 16 corn tortillas - 6 inch
- 4 cups enchilada sauce
Instructions
- Preheat oven to 350 convection or 375 conventional. You need about 3 pounds of shredded pork from my previous post Crock Pot Mexican Shredded Pork, 4 cups of cheese of choice ( I used Monterrey jack and a Mexican blend), 16 - 6-inch corn tortillas and 4 cups of enchilada sauce (mine came from cooking the pork).
- Spread 1/4 cup sauce over the bottom of a large casserole dish (9 by 13).
- Cover the bottom with 4 of the tortillas. They will overlap which is fine.
- Cover with 1/3 of the pork, 1 1/4 cup sauce and 1 1/4 cup cheese.
- Repeat layering with the tortillas, pork, sauce and cheese twice more. You will have a little more cheese left for the top. Just add it on top.
- Bake until golden brown about 35-40 minutes.
Recipe Notes
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Leslie
July 8, 2015 at 10:46 pmThanks so much for your input
Leslie
July 7, 2015 at 10:22 amThanks for the advice (read crockpot reviews & signed up for Williams & Sonoma, when you help me with pots). I can’t decide between cusinart multi function MSC 400 4qt or PSC 350, can only afford 1, do you know anything about the MSC? Thank you for all your help, recipes and cooking tips! Leslie
DrDan
July 7, 2015 at 8:01 pmI really like my 350 but that 400 looks interesting. I’m sure it is an excellent pot. The steaming and browning are “will I use it?” questions. If yes then it may be worth the extra but I don’t see those features as biggies to me.
Dan
Leslie
July 6, 2015 at 9:56 pmPlan on making this recipe and the crock pot shredded pork this weekend, however I need to get a new slow cooker, do you have any recommendations? Thank you, Leslie
DrDan
July 6, 2015 at 10:36 pmThe location of the heating element (it need to run around the sides) and the type of thermostat are important. Some work by just putting constant electricity to the element and then the temp will just slowly climb so the final temp is the same on both low and high but it just takes longer to get there on low. Several popular brands do that. I would read the Amazon reviews and that helps. Most of the el-cheapo ones really are that way for a reason.
I like my small Cuisinart PSC-350 3-1/2-Quart and my All-clad large cooker is also excellent. But I shouldn’t leave out my old West Bend that is also thermostatically controlled.
Don’t cheap out too much. It will be with you for years. It must be programmable. It must have two temperatures. The liner must come out for cleaning. If you haven’t already done so, go to the William-Sonoma site, you will get a pop up and sign up for their emails. About emails are almost daily but about every two week there is something I can’t resist and about every 4-6 weeks one of the All-Clad cookers will be at least 50% off.
Hope that helps
Dan
Chris
July 2, 2015 at 4:16 pmI’ve done a similar casserole (not posted) but used a tomatillo based green enchilada sauce instead and it was also delicious. I’m with you on the canned sauce although Rick Bayless’ Frontera sauces in a pouch are pretty good in a pinch.