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Salsa Verde Pork Enchilada Casserole

February 24, 2016 by Lindsay 11 Comments

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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. 

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.

Hi friends!

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:

Slow Cooker Salsa Verde 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)

Directions:

  1. Combine all ingredients except pork in a high powered blender or food processor and process well.
  2. Place pork in a slow cooker and pour sauce over top.
  3. Cook on low for 8-10 hours.
  4. 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 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.

This enchilada casserole satisfies my seemingly endless craving for Mexican food for at least a few days!

Here’s how you make it:

Print

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.

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.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
Scale

Ingredients

  • 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

Instructions

  1. In a large skillet, saute beans, corn, onion and peppers over medium heat for 5 minutes. Add pork and cilantro and mix well.
  2. In a 9×13 baking dish, place 1/2 the pork mixture. Top with half the crumbled chips and drizzle with half the enchilada sauce. Top with cheese.
  3. Repeat layers with remaining ingredients.
  4. Cover with foil and bake at 375 degrees for 20 minutes.
  5. Top with avocado and salsa if desired.

Did you make this recipe?

Tag @theleangreenbean on Instagram

If you have a few extra minutes, I’d recommend making a batch of homemade enchilada sauce to cut down on the sodium!

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.

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.

Transform your leftover pork into this Salsa Verde Pork Enchilada Casserole from @Leangrnbeanblog!

Click To Tweet

Enjoy!
–Lindsay–

Filed Under: Dinner Tagged With: Slow Cooker

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

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Comments

  1. Linz @ Itz Linz says

    February 24, 2016 at 6:50 AM

    wow! this looks incredible!!

    Reply
  2. Amy says

    February 24, 2016 at 6:57 AM

    Looks great! You didn’t mention what cut of pork or how much to use…Could you share?

    Reply
    • Lindsay says

      February 24, 2016 at 7:06 AM

      updated! sorry about that!

      Reply
  3. Chrissa - Physcial Kitchness says

    February 24, 2016 at 10:55 AM

    Oooo I’ve never tried OJ in pork! This looks amazing and super easy. So basically everything I want in a meal!

    Reply
  4. Sheryl Rose says

    February 24, 2016 at 12:17 PM

    I absolutely love enchiladas! I will diffidently try this one out.

    Reply
  5. Erin @ Erin's Inside Job says

    February 24, 2016 at 1:23 PM

    I just keep making the same baked chicken and vegetables all the time. I’m thinking I need to mix it up haha

    Reply
  6. Julia @ Lord Still Loves Me says

    February 24, 2016 at 2:53 PM

    Salsa verde is bt far, my favorite type of sala. I want this for dinner asap! I need to get my hands on a slow cooker. Thank you for sharing the recipe! I’m adding it to my link love of the week. 🙂

    Reply
  7. Michelle says

    February 24, 2016 at 9:54 PM

    I have a pork roast in my freezer, hurray! This is my kind of meal…and I love the idea of making two meals out of it!

    Reply
  8. Jody - Fit at 58 says

    February 24, 2016 at 10:24 PM

    My hubby would love!!!!!

    Reply
  9. Victoria says

    February 27, 2016 at 3:17 PM

    This sounds divine, I’ll have to make this soon!

    Reply

Trackbacks

  1. 10 Healthier Recipes for Cinco De Mayo | The Healthy Toast says:
    May 3, 2017 at 6:20 AM

    […] Salsa Verde Pork Enchiladas via The Lean Green Bean  […]

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Hi, I’m Lindsay! I’m a Registered Dietitian and mom of three from Columbus, Ohio. I use this blog to share simple, healthy recipes, nutrition tips, and an honest glimpse of motherhood!

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