If you're a fan of pulled pork enchiladas but hesitant to spend a fortune on take - out, then you're in for a treat. This easy casserole version is not only budget - friendly but also a cinch to make. Let's embark on a culinary journey to create this mouth - watering dish.

First and foremost, let's gather the essential ingredients. You'll need some pulled pork, which can be either leftover from a previous meal or cooked fresh. You can slow - cook a pork shoulder with your favorite barbecue sauce or spices until it's tender and easy to shred. For the enchilada sauce, you can use a store - bought variety or make your own from scratch. To make your own, start by sautéing onions and garlic in a pan until they're fragrant. Then, add some chili powder, cumin, paprika, and a touch of oregano. Pour in some tomato sauce and let it simmer for a while to develop the flavors. Add a bit of water or chicken broth to thin it out to your desired consistency.

Next, you'll need tortillas. Corn tortillas are a classic choice for enchiladas, but flour tortillas work just as well. You can warm them up in the microwave for a few seconds to make them more pliable. Shredded cheese is another crucial ingredient. Mexican blend cheese, which typically includes cheddar, Monterey Jack, and sometimes queso fresco, is a great option. It melts beautifully and adds a rich, creamy flavor to the casserole.

Now, let's start assembling the casserole. Preheat your oven to 375°F (190°C). Grease a baking dish with some oil or butter. Spread a thin layer of enchilada sauce on the bottom of the dish. Take a tortilla and place a spoonful of pulled pork in the center. Add a sprinkle of cheese on top of the pork. Roll up the tortilla tightly and place it seam - side down in the baking dish. Repeat this process until all the tortillas are used up. Pour the remaining enchilada sauce over the rolled tortillas, making sure they're well - coated. Sprinkle the rest of the shredded cheese on top.

Cover the baking dish with aluminum foil and bake it in the preheated oven for about 25 minutes. This allows the flavors to meld together and the cheese to start melting. After 25 minutes, remove the foil and bake for an additional 10 - 15 minutes, or until the cheese is golden brown and bubbly on top. This gives the casserole a delicious, crispy crust.

While the casserole is baking, you can prepare some side dishes. A simple green salad with a light vinaigrette dressing is a great accompaniment. You can also serve it with some rice and beans, which are staple sides in Mexican cuisine. The rice can be cooked with some chicken broth and a bit of saffron or turmeric for added flavor. The beans can be refried or served as whole black beans, seasoned with garlic, cumin, and a touch of lime juice.

Once the casserole is done baking, let it rest for a few minutes before serving. This allows the cheese to set slightly and makes it easier to cut into slices. Garnish the casserole with some fresh cilantro, diced tomatoes, and a dollop of sour cream. The fresh cilantro adds a burst of freshness, the tomatoes bring a bit of acidity, and the sour cream provides a cool, creamy contrast to the warm, spicy casserole.

This pulled pork enchilada casserole is a great dish for family dinners, potlucks, or even a weeknight meal. It's easy to make, customizable, and sure to be a hit with everyone. You can adjust the spiciness of the enchilada sauce according to your taste preferences. If you like it extra spicy, add some extra chili powder or a few drops of hot sauce. If you prefer a milder flavor, reduce the amount of spices.

So, the next time you're craving pulled pork enchiladas but don't want to break the bank, give this casserole version a try. It's a delicious, satisfying, and affordable alternative that will leave you wanting more.