A delicious Mexican casserole with layers of creamy pork, spicy salsa verde and tortillas. A great way to use leftover pork or chicken. Freezes great!
This past weekend, we went out of town for a family reunion. I have to be honest that I normally dread these things, I’m the youngest of 50 (ish) grandchildren on my Mom’s side, and I get everyone confused! Maybe it’s a sign of being in my 30’s, but I actually enjoyed this one. Eli had a great time playing with his little cousins, we played yard games, drank beer, and generally had a great time.
Being out of town for the weekend has put me in a pickle, though. I didn’t have time to get the grocery store, so I’m relying on freezer meals this week. This casserole is a perennial favorite in my family, and I love it because it freezes SO very well. I typically make two, one for that evening, and one for the freezer.
This casserole uses up shredded pulled pork (or chicken) and other things that seem to accumulate in my house. Tortillas? Always have lots of those. Salsa? We’re swimming in it. If you don’t have fresh tomatoes, substitute a can of diced tomatoes, just remember to strain it first.
I originally got this recipe from Taste of Home. The original recipe is classic, but perhaps a bit lacking in flavor. My version adds some traditional hispanic spices to give the dish a smoky depth that you won’t find in the original recipe.
- 2 cups shredded pork or chicken
- 1 cup sour cream
- 1.5 cups salsa verde (choose the heat you like best, we buy "hot" salsa)
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 8 6-inch corn or flour tortillas
- 2 cups chopped tomatoes
- 1/4 cup minced fresh cilantro
- 2 cups shredded Monterey Jack or Mexican blend cheese
- Preheat oven to 400 degrees.
- In a medium mixing bowl, combine the pork/chicken, sour cream, 3/4 cup of salsa, cumin and cayenne. Stir well.
- Grease 8x8'' baking pan, then spread 1/4 cup of salsa verde on bottom of pan.
- Add half of the tortillas and half of the pork mixture. Sprinkle with tomatoes, cilantro, and 1 cup of cheese.
- Add another layer of tortillas, chicken mixture and cheese. Sprinkle with remaining cilantro.
- and half of the cheese. Repeat layers with remaining tortillas, chicken mixture and cheese.
- Bake uncovered for 20-25 minutes until cheese is bubbly.
- Optional: Top with leftover salsa before serving.
- Substitute a can of diced tomatoes for fresh tomatoes if desired. Remember to strain the tomatoes.
- If freezing, bake from frozen for 40-50 minutes.