Sweet Pork Enchilada Stacks (aka Enchilada Casserole - Cafe Rio Style)
Cafe Rio style sweet pork in a family-friendly stacked enchilada casserole!
Servings:6 servings
Ingredients
- 1 recipe Cafe Rio style shredded sweet pork
- 1 recipe Cafe Rio style cilantro lime ranch dressing
- 16 taco-sized flour tortillas, cut in half
- 1 can black beans, drained and rinsed
- 1 24-ounce can enchilada sauce
- 4 cups shredded Mexican blend cheese
- ⅓ cup cilantro, roughly chopped
Instructions
- Preheat oven to 375. Spray a casserole dish with cooking spray.
- Pour 1/3 of the enchilada sauce in the bottom of the casserole dish. Top with a layer of tortillas. Top tortillas with 1/2 of the black beans, 1/2 of the pork, and sprinkle with 1 cup of cheese.
- Top cheese with 1/3 of the enchilada sauce, then another layer of tortillas, then remaining black beans, remaining pork, and 1 cup of cheese.
- Add remaining enchilada sauce, remaining tortillas, and top with remaining 2 cups of cheese.
- Cover and bake 10 minutes. Uncover and bake another 10 minutes until cheese is bubbly.
- Serve warm and drizzle with cilantro dressing, sprinkle with chopped cilantro.
Notes
Use my favorite recipe for copycat Cafe Rio dressing.
Nutrition
Calories: 564 kcal, Carbohydrates: 52 g, Protein: 28 g, Fat: 27 g, Saturated Fat: 14 g, Cholesterol: 71 mg, Sodium: 1072 mg, Potassium: 338 mg, Fiber: 5 g, Sugar: 4 g, Vitamin A: 556 IU, Vitamin C: 1 mg, Calcium: 589 mg, Iron: 4 mg