Carnitas Casserole
Carnitas Casserole is the perfect comfort food made from leftover pork carnitas.
Equipment
Ingredients
- 3 to 4 lbs cooked pork carnitas
- 2 cups cooked rice brown or white
- 1 15 ounce can pinto beans or black beans, drained and rinsed
- 1 7 ounce can chopped green chiles
- 1 28 ounce can red enchilada sauce, divided
- 1 24 to 30 count corn tortillas, torn into about 8 wedges each
- 2 cups shredded Mexican cheese blend divided
- 1 cup diced tomatoes for garnish
- 1 cup crumbled queso fresco for garnish
- ½ cup diced red onion for garnish
- ¼ cup chopped fresh cilantro or parsley optional
Instructions
- Preheat your oven to 400F degrees.
- Prep a 9x13 casserole dish with nonstick cooking spray.
- Combine the carnitas, rice, beans, and green chiles in a large bowl.3 to 4 lbs cooked pork carnitas, 2 cups cooked rice, 1 15 ounce can pinto beans or black beans, drained and rinsed, 1 7 ounce can chopped green chiles
- Pour the enchilada sauce into the casserole dish to cover the bottom slightly.1 28 ounce can red enchilada sauce, divided
- Top the enchilada sauce with a single layer of corn tortillas or flour tortillas.1 24 to 30 count corn tortillas, torn into about 8 wedges each
- Over the tortillas, scoop a layer of carnitas mixture, using about a third of the mix.
- Top the carnitas with ⅓ of the cheese and pour about ⅓ of the leftover enchilada sauce over the cheese.2 cups shredded Mexican cheese blend
- Repeat the layers twice if your casserole dish is deep enough, and finish with the remainder of your cheese and sauce.
- Bake for 20-30 minutes or until the cheese has melted and the edges are bubbling.
- Allow the casserole to rest for 10 minutes before serving.
- Serve topped with for favorite toppings.1 cup diced tomatoes, 1 cup crumbled queso fresco, ½ cup diced red onion, ¼ cup chopped fresh cilantro or parsley