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
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.