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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.

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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
  • 12 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.