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A bubbling enchilada casserole fresh from the oven, topped with melted cheese and herbs.

Spicy Shredded Pork & Chorizo Enchilada Casserole

This hearty and flavorful casserole features tender shredded pork and spicy chorizo layered with corn tortillas, a rich enchilada sauce, and melted Pepper Jack cheese, baked to bubbly perfection. It's a perfect dish for a comforting family meal with a kick.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • 9x13 inch baking dish
  • large skillet
  • slotted spoon

Ingredients
  

Filling

  • 1 tbsp olive oil
  • 1 lb cooked, shredded pork like carnitas or leftover roast
  • 1/2 lb Mexican chorizo casings removed
  • 1 onion chopped
  • 1 bell pepper (red or orange) diced
  • 2 cloves garlic minced
  • 1 can (15 oz) diced tomatoes with green chilies undrained
  • 1/2 cup fire-roasted corn frozen or canned, drained
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper adjust to taste

Assembly

  • 1 can (19 oz) red enchilada sauce
  • 12 corn tortillas torn into quarters
  • 2 cups shredded Pepper Jack cheese

Optional Toppings

  • cilantro
  • pickled red onions
  • crema or sour cream

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  • Heat olive oil in a large skillet and cook the chorizo until browned, breaking it apart; then remove the chorizo, leaving about 1 tablespoon of fat.
  • Add onion and bell pepper to the skillet and cook until softened, then add minced garlic and cook for one minute more.
  • Return chorizo to the skillet, then stir in shredded pork, undrained diced tomatoes with green chilies, fire-roasted corn, smoked paprika, and cayenne pepper, cooking for 5-7 minutes to meld flavors.

Assembly & Baking

  • Spread 1/2 cup of enchilada sauce on the bottom of the prepared baking dish.
  • Layer with half of the torn tortillas, half of the pork and chorizo mixture, and 1 cup of Pepper Jack cheese.
  • Pour another 1/2 cup of enchilada sauce, then add the remaining tortillas, the rest of the pork and chorizo mixture, and pour the remaining enchilada sauce evenly over the top.
  • Sprinkle generously with the remaining Pepper Jack cheese.
  • Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.

Serving

  • Let the casserole stand for 5-10 minutes before serving, and garnish with optional toppings like cilantro, pickled red onions, or crema/sour cream.

Notes

For extra spice, you can add a pinch more cayenne pepper or a chopped jalapeño to the filling. If you don't have leftover cooked pork, you can quickly cook some ground pork or use rotisserie chicken as a substitute. Letting the casserole rest before serving helps the layers set and makes it easier to serve.