Carnitas Enchilada Casserole

This throw together casserole will work with a variety of leftover meat. We cooked a large portion of Carnitas (Pork Butt slow cooked with Mexican seasonings) and had lots of shredded pork leftover so we enjoyed this layered enchilada casserole.

Ingredients:

• 1 large can green enchilada sauce (approx. 28 ounces)
• 12 corn tortillas
• 1 can of pinto beans (approx. 12 ounces)
• 4 cups leftover meat shredded or chopped
• 3 cups of grated Mexican blend cheese

Method:

1. Preheat oven to 375 degrees F.
2. Pour a thin layer of the enchilada sauce in the bottom of a 9x13 baking dish.
3. Layer 6 of the corn tortillas on top of the sauce.
4. Distribute the meat over the tortillas.
5. Distribute the pinto beans over the meat.
6. Pour the remaining sauce evenly over the meat and beans.
7. Top this with 6 more corn tortillas and press down.
8. Sprinkle the cheese evenly over the tortillas.
9. Bake for 30-35 minutes until the cheese melts and mixture bubbles and is heated through. 
10. Serve hot with a side of greens.
11. Refrigerate any leftovers.

I had a package of the mini street taco size of corn tortillas so I used 8 of them on top instead of 6 regular sized ones. If your family really enjoys cheese you can top with more than 3 cups and put an extra layer of cheese on the first layer of tortillas before you add the meat. You can use grated Cheddar or Jack Cheese instead of the Mexican blend.

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