Pork enchilada casserole topped with melted cheese and crushed Chili Cheese Fritos beside a can of Keystone Pork

Pork Enchilada Casserole

Layers of tender Keystone Pork, creamy cheese, green chiles, enchilada sauce, corn tortillas, and a crunchy Chili Cheese Fritos topping make this easy casserole a family favorite.

Ingredients

  • 1 can (28 oz.) Keystone Pork, drained
  • 1 block (8 oz.) Cream cheese, softened
  • 1 can (4 oz.) diced Green chiles, drained
  • 2 cans (10 oz. each) Red enchilada sauce (or green enchilada sauce)
  • 12 corn Tortillas, cut into quarters
  • 1 1/2 cups Mexican blend cheese
  • 1 1/2 cups Monterey Jack cheese, freshly shredded
  • 1 tsp. Cumin
  • 1 tsp. Garlic powder
  • 1/4 tsp. Salt
  • 1 cup Chili Cheese Fritos, crushed

Steps

  1. Preheat oven to 350°F.
  2. Mix Keystone Pork, cream cheese, green chiles, 1/2 cup Mexican blend cheese, 1/2 cup enchilada sauce, cumin, garlic powder, and salt until fully combined.
  3. Spread 1/2 cup enchilada sauce across the bottom of a 9 x 13-inch baking dish, edge to edge.
  4. Layer half the tortilla quarters over the sauce.
  5. Spread the entire filling edge to edge.
  6. Pour 3/4 cup enchilada sauce over the filling.
  7. Sprinkle the remaining 1 cup Mexican blend cheese on top.
  8. Add the second tortilla layer.
  9. Pour the remaining 3/4 cup enchilada sauce over everything.
  10. Top with all the Monterey Jack.
  11. Cover tightly with foil and bake for 25 minutes.
  12. Remove the foil and scatter crushed Chili Cheese Fritos on top.
  13. Bake uncovered for 10–15 minutes, until bubbly and golden.
  14. Rest for 10 minutes before cutting.
Back to blog