Pork Enchilada Hot Dish Recipe

This recipe is my ultimate go-to comfort food because it combines all my favorite flavors into one hearty, cheesy dish that’s perfect for feeding a crowd or meal prepping for the week. Plus, the blend of spices, gooey cheese, and fresh cilantro make me feel like I’m indulging in a flavorful fiesta with every bite!

My Pork Enchilada Hot Dish takes the savory richness of 2 pounds of ground pork and combines it with the aromatic undercurrents of garlic and onions, all simmered in a smoky red enchilada sauce. I adore how black beans not only add a great color contrast but also an additional layer of flavor and a hit of protein and fiber.

Corn tortillas and a Mexican cheese blend comprise the rest of this dish, which is somehow both a “hot dish” and a layered enchilada.

Ingredients

Pork that has been ground: And protein, high, adds flavor and texture, rich and textured.

Onion: Imparts richness and natural sweetness (depth and natural sweetness?).

Full of good-for-you antioxidants, onions boost heart health and may even help you live longer.

You should use onions in quantity.

Garlic: Amplifies taste, is rich in health-promoting vitamins and minerals.

Enchilada sauce: Provides a zesty, fiery base; chock-full of antioxidants from tomatoes and chilies.

High in fiber and protein, black beans are good for heart health.

Chilies that are green: Adds mild heat and vitamin C and is low in calories.

Cumin: Delivers a toasty, nutty taste, and helps you digest.

Corn tortillas: A gluten-free source of carbohydrates that adds a light corn flavor and some structure.

Creamy, cheesy comfort; contains calcium: Mexican blend cheese.

Ingredient Quantities

• 2 pounds ground pork
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 (10 oz) can red enchilada sauce
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14 oz) can diced tomatoes, drained
• 1 (4 oz) can diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 8 corn tortillas, cut into strips
• 2 cups shredded Mexican blend cheese
• 1 bunch fresh cilantro, chopped
• 1 cup sour cream (optional, for serving)
• 1 lime, cut into wedges (optional, for serving)

Instructions

1. Heat your oven to 375°F (190°C) before you start.

2. In a sizable skillet, pour in 1 tablespoon of olive oil and place the pan over a medium-high setting. When the skillet is hot, toss in the onion, which you have chopped, and the garlic, which you have minced. Sauté these aromatics until the onion has turned translucent.

3. In a skillet over medium heat, add the ground pork. Cook until it is browned and cooked all the way through while breaking it up into small pieces with a spatula.

4. Incorporate the red enchilada sauce, black beans, diced tomatoes, diced green chilies, ground cumin, and smoked paprika. Season with salt and pepper. Allow to simmer for 5 minutes.

5. Prepare a 9×13-inch baking dish by greasing it. Place a small amount of the pork mixture on the bottom of the dish.

6. Put half of the corn tortilla strips in a single layer over the pork mixture. Top with the other half of the pork mixture. Add 1 cup of cheese on top to get everything melted and delicious.

7. The layers with the leftover tortilla strips and pork mixture should be repeated.

8. Add the last 1 cup of cheese to the top.

9. Cover the dish with aluminum foil and place in the preheated oven for 20 minutes. Then remove the foil and place the dish back in the oven for an additional 10 minutes, or until the cheese is bubbly and golden.

10. Before serving, sprinkle with chopped cilantro. Serve the dish piping hot, with lime wedges and a dollop of sour cream on the side, if desired.

Equipment Needed

1. Oven
2. Large skillet
3. Spatula
4. Chopping board
5. Chef’s knife
6. Measuring spoons
7. Can opener
8. Strainer (for draining and rinsing black beans)
9. 9×13-inch baking dish
10. Aluminum foil

FAQ

• Q: Can I use a different type of meat instead of pork?A: Yes, you can use ground beef or ground turkey as a substitute for pork in this recipe.
• Q: Is there a vegetarian version of this dish?You can prepare it in a vegetarian manner by using a meat substitute like soy crumbles, or by adding extra beans and an array of vegetables in place of the pork.
• Q: Can I make this dish ahead of time?A: Yes, you can put together the casserole a day in advance, chill it, and then bake it when you want to serve it.
• Q: How do I store leftovers?Leftovers should be stored in the refrigerator in a container that seals out air. Such airtight containers are the secret to maintaining the quality of your leftovers for up to 3 days. When you are ready to eat again, use the oven or microwave to reheat your meal until everything is piping hot once more.
• Q: Are there any topping suggestions?You can add flavor before serving by topping with sliced avocado, jalapeños, or extra cheese.
• Q: Can this dish be made gluten-free?A: Yes. Make sure that both corn tortillas and all other ingredients are certified gluten-free.
• Q: How spicy is this dish?A: The spiciness level is low. You can increase the spiciness by selecting a sauce and green chilies that are hotter.

Substitutions and Variations

• Ground pork: Substitute with ground turkey or ground beef for a different flavor profile.
• Olive oil: Use vegetable oil or avocado oil as alternatives.
• Red enchilada sauce: Replace with green enchilada sauce for a tangier taste.
• Black beans: Pinto beans or kidney beans can be used instead.
• Corn tortillas: Flour tortillas can be an alternative, though they will provide a slightly different texture.

Pro Tips

1. Enhanced Flavor Base To build a deeper flavor base, consider adding a pinch of cinnamon or a dash of nutmeg when sautéing the onion and garlic. These spices complement the smokiness of the paprika and add complexity to the dish.

2. Tortilla Texture Trick Lightly fry the corn tortilla strips in a bit of oil until they’re just crispy before layering. This will help prevent them from becoming mushy in the casserole and adds a nice texture contrast.

3. Cheese Distribution For a more evenly cheesy experience, mix some of the shredded cheese directly into the pork mixture before layering, in addition to sprinkling it on top. This ensures melty cheese throughout the dish.

4. Resting Time Allow the casserole to rest for 10-15 minutes after taking it out of the oven. This will help it set nicely and make serving easier, as well as giving the flavors time to meld.

5. Cilantro Boost For a fresher cilantro flavor, add the chopped cilantro just before serving rather than sprinkling it on top when the dish is too hot. This preserves the bright, herbal notes of the cilantro.