Name: Enchilada Casserole
Ingredients: 1 batch enchilada sauce (See enchilada sauce recipe); 1 can kidney beans (drained not rinsed); 1 can pinto beans (drained not rinsed); 1 can black beans (drained not rinsed); 1 can golden hominy (drained); 18 each small corn tortillas; 2 cups cooked pork, chicken, or beef (cubed or shredded); 3 cups cheddar cheese (shredded)

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Enchilada Casserole

Hearty and Delicious with authentic Mexican flavor. We usually make this when we have leftover pork chops, but we also love it with chicken or ground beef. Big shout-out to our friend Betsi for the original recipe which you can find here…betsiworld.com/pork-enchilada-casserole

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Course Main Course

Cuisine American, Mexican

Equipment

1 each 9 x 13 baking dish

Ingredients

1 batch enchilada sauce See enchilada sauce recipe
1 can kidney beans drained not rinsed
1 can pinto beans drained not rinsed
1 can black beans drained not rinsed
1 can golden hominy drained
18 each small corn tortillas
2 cups cooked pork, chicken, or beef cubed or shredded
3 cups cheddar cheese shredded

Instructions

13×9 baking dish spread a little sauce around the bottom of the dish
Layer 6 tortillas
add 1/3 of the sauce spread over tortillas
add 1/2 kidney beans
add 1/2 pinto beans
add 1/2 black beans
1/2 hominy
1/2 of meat choice
1/3 of cheese
Make one more layer
Top with tortillas / sauce /cheese
Bake 30 minutes @ 350