Enchilada Casserole with Leftover Slow Roasted Pork


So, I had a bunch of leftover pork tenderloin just sitting in my freezer. What to do???? I also was thinking about enchiladas and how to somehow incorporate them… SO…. pork enchiladas??? The texture is similar to chicken, so, why not?! And you know what? They turned out good!!

I also had some leftover red enchilada sauce from the other night frozen… so I took that out and added a bit of spice to it! It was yummy and filling, and just all together a good mixture. 



  • 2 cups leftover pork tenderloin, shredded
  • 1 cup dry brown rice
  • 2 cans (10 oz each) Enchilada sauce OR homemade sauce if you have it (about 2-3 cups worth)
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup frozen corn
  • cilantro for garnish
  • salt and ground black pepper to taste
  • 2 flour tortillas
  • 1/4 cup salsa verde
  • 1 tsp. ground cumin
  • 1/4 tsp cayenne pepper
  • 1/2 tsp. garlic powder
  • 1 tsp chili powder
  • 1/4 tsp. onion powder



  • Cook the rice. I cooked it with 2 cups of water in my rice cooker.
  • Preheat oven to 350 F degrees.
  • Heat all up in the skillet while the rice is cooking. Add the seasonings and stir until well incorporated. Add rice, season with salt and pepper if needed, and mix well. In a round casserole prepared with cooking spray, place 1 tortilla on the bottom. Then, pour 80% of the rice and pork mixture into the dish. Top with half of the cheese. Top with another tortilla, and the remainder of the meat/rice mixture then with remainder of cheese.
  • Bake for about 20 to 30 minutes or until cheese melts and is bubbly.
  • Garnish with chopped cilantro and serve warm.
  • I also served this with some sour cream (or PLAIN Greek Yogurt) and some guacamole and salsa. Delish!
  • Enjoy!!

And for the quote of the day:





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