There's something incredibly comforting about a warm, cheesy casserole, especially as the weather starts to cool down here in the Midwest. This oven-baked pork enchilada bake is a family favorite, combining the rich flavors of tender shredded pork with a zesty enchilada sauce and gooey cheese. It's a dish that brings everyone to the table, and it's perfect for those busy weeknights when you want something hearty without spending hours in the kitchen. Plus, it's a great way to use up leftover pork from a weekend roast or slow cooker meal.

This pork enchilada bake pairs beautifully with a simple side salad or some Mexican-style rice. You might also consider serving it with a side of refried beans or some fresh guacamole and tortilla chips for a complete meal. If you're feeling adventurous, a tangy coleslaw with lime dressing can add a refreshing crunch that complements the rich flavors of the bake.

Servings: 6

2 cups cooked shredded pork
2 cups red enchilada sauce
8 corn tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup sliced scallions
1 tablespoon olive oil
Salt and pepper to taste

Preheat your oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium heat. Add the shredded pork and season with salt and pepper. Cook for 3-4 minutes until heated through.

Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch glass baking dish.

Layer 4 corn tortillas over the sauce, overlapping slightly.

Spread half of the shredded pork over the tortillas, then pour half of the remaining enchilada sauce over the pork.

Sprinkle half of the cheddar and Monterey Jack cheeses over the sauce.

Repeat the layers with the remaining tortillas, pork, enchilada sauce, and cheese.

Cover the baking dish with foil and bake in the preheated oven for 20 minutes.

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Remove from the oven and let it cool for a few minutes before sprinkling with sliced scallions.

Serve warm and enjoy!

For a spicier version, add some chopped jalapeños or a sprinkle of cayenne pepper to the pork. You can also substitute the pork with cooked chicken or beef if you prefer. For a vegetarian option, use black beans or roasted vegetables instead of meat. If you're short on time, use store-bought rotisserie chicken as a quick substitute for the shredded pork. Don't forget to play around with different types of cheese—pepper jack can add a nice kick!

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