Leftover BBQ Pork Enchalada Casserole
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 358.6
- Total Fat: 7.8 g
- Cholesterol: 29.8 mg
- Sodium: 750.3 mg
- Total Carbs: 54.1 g
- Dietary Fiber: 10.5 g
- Protein: 53.3 g
View full nutritional breakdown of Leftover BBQ Pork Enchalada Casserole calories by ingredient
Introduction
Something to do with leftover shredded pork! Something to do with leftover shredded pork!Number of Servings: 10
Ingredients
-
About 8 oz of left over shredded pork, cut into inch long pieces
2 cans of Heinz Chili Style beans
1 can creamed corn
1/2 large jar of hot salsa
1-500g package of diced frozen vegetables, defrosted
1 cup shredded cheese
18 tortillas
Directions
Mix up the defrosted veggies, salsa and the beans together in a bowl.
In and 8X13 pan, ladle in enough of the veggie/salsa/bean sauce to cover the bottom, and lay down 6 tortillas. Top with about 1/2 the veggie/salsa/bean sauce, 1/2 the pork, and 1/2 the cheese. Put down 6 more tortillas. Top with the can of creamed corn and 1/2 the pork. Then lay down 6 more tortillas. Top with the rest of the sauce and the cheese.
Put into a 400F oven for 30 minutes to cook.
Cut into 10 slices for serving.
Number of Servings: 10
Recipe submitted by SparkPeople user KRAFTYKRITTER.
In and 8X13 pan, ladle in enough of the veggie/salsa/bean sauce to cover the bottom, and lay down 6 tortillas. Top with about 1/2 the veggie/salsa/bean sauce, 1/2 the pork, and 1/2 the cheese. Put down 6 more tortillas. Top with the can of creamed corn and 1/2 the pork. Then lay down 6 more tortillas. Top with the rest of the sauce and the cheese.
Put into a 400F oven for 30 minutes to cook.
Cut into 10 slices for serving.
Number of Servings: 10
Recipe submitted by SparkPeople user KRAFTYKRITTER.
