Imagine this: It’s a weeknight and you need to make dinner fast. Instead of take out (which actually takes some time because you have to order and then go pick it up or wait for it to be delivered), make this!
I used leftover slow cooker pork shoulder, but you could easily use shredded rotisserie chicken instead.
I was inspired by this recipe from Cooking Light. Instead of seasoned ground beef, I used pre-cooked pork, and instead of the enchilada sauce, I got really lazy and used bottled barbecue sauce. We love Trader Joe’s Bold and Smoky Kansas City Style Barbecue Sauce. It’s tangy and tasty, but not spicy (for the little one).
Saute some onions, and mix in the pork or chicken and the barbecue sauce. Add a handful of cheese. Layer mixture in pie pan with flour tortillas. Top with a bit more sauce and cheese and bake until melted. Easy peasy!
Cut into wedges and serve.
Easy Weeknight Pork Enchilada Casserole
¼ cup onion, diced
1 teaspoon oil
2 ½ cups leftover pulled pork (see recipe here) or shredded rotisserie chicken
1/3 cup barbecue sauce
4 flour tortillas
1/2 cup grated cheese
- Preheat oven to 400 degrees. Spray a pie dish with spray. Set aside.
- Sauté onion with oil in a large pan until soft. Add pork and 1/3 cup of the barbecue sauce. Stir together to combine and sauté gently until heated through. Stir in a handful of the grated cheese, and remove pan from heat and set aside.
- Place one tortilla in pie dish. Spread 1/3 of pork mixture on top. I divide the mixture in the pan first by making a “peace” sign with three equal portions, so I have a clear idea of what 1/3 of the total is. Cover with another flour tortilla. Continue to layer with another 1/3 of pork mixture, another tortilla, and last 1/3 of pork mixture. Cover with last tortilla.
- Spread rest of barbecue sauce on top layer. Sprinkle with grated cheese. Bake in oven for about 10 minutes until cheese melts. Cut into wedges and serve.