This recipe for Salsa Verde Pork Enchilada Casserole is gluten-free and easily makes two dinners. Serve the slow cooker salsa verde pork with rice one night and turn the leftovers into enchilada casserole later in the week.
Here’s a quick and easy two for one dinner idea for you! I’m always looking for ways to transform leftovers and this Salsa Verde Pork Enchilada Casserole certainly fits the bill.
But before we get to that, let’s first make the pork:
This super easy slow cooker pork is full of flavor and can easily be served on its own with rice.
Salsa Verde Pulled Pork
1 cup chopped onion
2 cups tomatillos (roughly chopped)
3 serrano peppers
2 Tbsp garlic, chopped
1/2 cup cilantro leaves
1/2 cup orange juice
juice from 1 lime
5-6 pound pork roast (i usually use boneless boston butt)
- Combine all ingredients except pork in a high powered blender or food processor and process well.
- Place pork in a slow cooker and pour sauce over top.
- Cook on low for 8-10 hours.
- Shred with forks and serve with rice.
So there you have it! Easy dinner idea #1. Now, if you’re not a fan of eating the same dinner a few nights in a row, here’s how you transform your leftover pork into something new and equally tasty:
This enchilada casserole satisfies my seemingly endless craving for Mexican food for at least a few days!
Here’s how you make it:
Salsa Verde Pork Enchilada Casserole
This recipe for Salsa Verde Pork Enchilada Casserole easily makes two dinners. Serve the slow cooker salsa verde pork with rice one night and turn the leftovers into enchilada casserole later in the week.
- 2 cups black beans
- 1 cup corn kernels
- 1/2 cup onion, diced
- 1 red pepper, diced
- 2 serrano peppers, minced
- 3 cups salsa verde pork
- 1/2 cup chopped cilantro
- 2 cups tortilla chips, crumbled
- 2 cups enchilada sauce
- 1-2 cups shredded cheese
- Optional: avocado and salsa for topping
- In a large skillet, saute beans, corn, onion and peppers over medium heat for 5 minutes. Add pork and cilantro and mix well.
- In a 9x13 baking dish, place 1/2 the pork mixture. Top with half the crumbled chips and drizzle with half the enchilada sauce. Top with cheese.
- Repeat layers with remaining ingredients.
- Cover with foil and bake at 375 degrees for 20 minutes.
- Top with avocado and salsa if desired.
If you have a few extra minutes, I’d recommend making a batch of homemade enchilada sauce to cut down on the sodium!
So there you go! Two easy dinner ideas that are full of flavor. Make one or make both and enjoy them for lunch or dinner! Or even breakfast! Some leftover pork would be great on a sandwich for lunch or in an omelet for breakfast.