Pork enchilada verde casserole from Homesick Texan by Lisa Fain

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on March 11, 2023

    I cut this in 1/2 & layered it into a 6" springform. She gives the expected volume of sauce which was great as I used roasted tomatillos plus roasted peppers (jalapenos & Anaheim) from my freezer, jarred roasted poblano strips & home canned tomatillo salsa verde to make up the needed 1.5 cups. I also added some black beans, corn, sour cream & hot pickled peppers to the meat mixture. I used flour tortillas and ultimately made 3 layers each of meat, sauce & cheese. With the pork braised & sauce made 1 day ahead, this came together quickly for a delicious dinner.

  • Running_with_Wools on February 27, 2023

    I made this recipe using leftover roast pork shoulder. Substitutions: Added two small onions to the roasting tray for the sauce. I also dipped the tortillas in heavy cream after frying them to tone down the spice a bit for my kids, and make them more like an enchiladas "suizas". Serviced with sliced avocado and sour cream. These were very easy and a great way to use leftovers.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.