Carnitas Casserole is a hearty and easy casserole that will satisfy your craving for Mexican food. This casserole is made with succulent shredded pork carnitas, layered with tender corn tortillas, melted cheese, and enchilada sauce.
If you love pork enchiladas this is the recipe for you.
You may also love trying this Instant Pot Pork Carnitas! You can make them for tacos.
This recipe is easy to make and can be customized to your liking by adding your favorite toppings such as sour cream, avocado, and fresh cilantro. Get ready to indulge in the rich and delicious flavors of carnitas in a casserole form that your whole family will love.
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Ingredients
This is a quick overview of the simple ingredients that you need to make this hearty casserole recipe. You can find the full list of ingredients and amounts in the recipe card at the bottom of this post.
- cooked carnitas – a great way to use up leftover carnitas
- cooked rice – you can use brown rice or white rice depending on your preference. You can also use Spanish rice for more flavor.
- pinto beans – canned drained beans work great.
- chopped green chiles
- red enchilada sauce
- corn tortillas – I don’t recommend using flour tortillas so they will become soggy.
- fiesta blend cheese – Or your favorite cheese blend. Grated cheddar cheese, Monterey jack cheese, colby jack, or any other great melting cheese that you enjoy.
- diced tomatoes
- crumbled queso fresco
- diced red onion
- fresh cilantro
How to Make This Carnitas Casserole
This is a quick overview of the steps that you need to follow to make this casserole. You can find the full list of ingredients in the recipe card at the bottom of the post.
1: Mix the carnitas meat, rice, pinto beans, and green chiles in a large bowl.
2: Lightly cover the bottom of the baking dish with enchilada sauce then top with a single layer of torn tortillas.
3: Over the corn tortillas, scoop a layer of the carnitas mixture, using about ⅓ of the carnitas mix. Top the carnitas with ⅓ of the cheese and then pour about ⅓ of the remaining enchilada sauce over the cheese. Repeat the layers twice.
4: Bake in a 400 degree preheated oven for 20 to 30 minutes or until the edges are bubbling. Allow the casserole to rest for 10 minutes before garnishing and serving.
Hint: When you are building the last layer of your casserole make sure that you end on sauce and cheese.
Variations
You can change up the casserole in a few ways! Here are some of my favorite variations!
- Enchilada sauce: Not a fan of red sauce? Swap it out and use your favorite green enchilada sauce instead.
- Chicken: Don’t eat pork? Swap out the pork for leftover rotisserie chicken or any type of cooked chicken that you have on hand. Just season it up with your favorite Mexican seasonings.
- Pork: Don’t want to make carnitas? Try using leftover pulled pork for the pork mixture.
You can also give this Slow Cooker Carne Picada a try! It’s also very similar to your favorite Mexican dishes!
Equipment
- 9×13 casserole dish
- large mixing bowl
Storage
Leftovers – Carnitas Casserole is a great dish to have as leftovers as it tastes even better the next day. Simply store it in an airtight container in the refrigerator for up to 3-4 days.
Reheating – To reheat this delicious meal, preheat your oven to 350°F (175°C). Cover the casserole with aluminum foil and bake for 15-20 minutes or until heated through. Alternatively, you can microwave individual portions of the casserole by heating them on high for 1-2 minutes.
Freezing – You can also freeze this casserole for longer storage. Let the casserole cool to room temperature and then wrap it tightly with plastic wrap and foil. Label the container with the date and store it in the freezer for up to 3 months. To thaw, transfer the casserole to the refrigerator and let it defrost overnight.
Pro Tips
- I used leftover carnitas, which was a pork butt that I cooked in the slow cooker with some seasonings. You can use your favorite pork recipe, or even pick up the premade kind at the grocery store to save a little time.
- Cooked ground beef can also be used if your family doesn’t enjoy pork.
- For a little extra flavor give each slice a squeeze of fresh lime juice.
FAQ
Do you have questions about this carnitas enchiladas recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes, you can use store-bought or pre-made carnitas if you’re short on time. Just make sure to warm them up before layering them in the casserole.
Yes, you can freeze the casserole for up to 3 months. Make sure to wrap it tightly in plastic wrap and foil to prevent freezer burn. When ready to eat, thaw in the refrigerator overnight before reheating.
Yes, you can use any type of meat you like in this recipe. You can also make a vegetarian or vegan version by using plant-based protein such as jackfruit or seitan.
Related Recipes
Looking for other recipes like this pork enchiladas? Try these:
Serve With
These are my favorite dishes to serve with Carnitas Casserole:
Recipe Card
Want to make this delicious recipe? Print the recipe card below, or pin it so that you can come back to it later.
Carnitas Casserole
Equipment
- 9×13 baking dish
- Large bowl
Ingredients
- 3 to 4 pounds cooked carnitas
- 2 cups cooked rice brown or white
- 15 ounces pinto beans drained and rinsed
- 7 ounces chopped green chiles
- 28 ounces red enchilada sauce divided
- 30 corn tortillas torn into about 8 wedges each
- 2 cups fiesta blend cheese 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 for garnish
Instructions
- Preheat the oven to 400 degrees. Prepare a 9×13 casserole with nonstick cooking spray.
- In a large bowl, combine the carnitas, rice, pinto beans, and green chiles.
- Pour enough of the enchilada sauce into the casserole dish to scantily cover the bottom. Top the enchilada sauce with a single layer of the torn tortillas.
- Over the corn tortillas, scoop a layer of the carnitas mixture, using about ⅓ of the carnita mix. Top the carnitas with ⅓ of the cheese and then pour about ⅓ of the remaining enchilada sauce over the cheese. Repeat the layers twice (if the casserole dish is deep enough,) finishing with the remaining cheese and enchilada sauce.
- Bake for 20 to 30 minutes or until the cheese has melted and the edges are bubbling.
- Allow the casserole to rest for 10 minutes prior to serving.
- Serve topped with the tomatoes, queso fresco, red onion, and cilantro.
Notes
- Make sure you put down the base of the sauce underneath the first layer of tortillas. This will prevent them from burning and sticking to your casserole dish.
- When building your layers, make sure that you always place some sauce on top of the tortillas so that they soften up while cooking.
- If you want to personalize this recipe a little feel free to add a can of creamed corn, drained black beans, or refried beans to the pork mixture instead.
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