Carnitas Enchilada/chilaquiles Casserole Recipe

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Carnitas Enchilada/Chilaquiles Casserole

Patsy Romero


My Mother used to cut up the corn tortillas and mix everything up, and this dish was called Chilaquiles. There was a method to her shortcuts since there were eight of us altogether. We didn't have the kind of stove that had a fan so open windows were the clue to the magic that wafted through the air in the little village we called home.
Thank you Carmen for the legacy.

If you have any left overs this dish is great with a hot cup of coffee in the morning. From my kitchen to yours I wish for you, Great Flavor. Enjoy!

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1 Hr
1 Hr
Stove Top


1 pkg
costco beef or pork carnitas
1 can(s)
13 oz. bueno heat desired chile
1 pkg
12 ea. corn tortilla
1 can(s)
10 3/4 oz crm. of mushroom soup
3/4 Tbsp
tbl. finely ground oregano or to taste
1/2 tsp
garlic powder
1 tsp
salt or to taste
1 medium
finely chopped onion
2 c
grated cheese
3/4 c
olive oil for frying tortillas


1In a 3qt. sauce pan heat the olive oil on low heat. Add the pouch of carnitas, put in the chile, and add spices, add the mushroom soup, and water. Stir and on low heat bring to a slow boil. Taste for spices, and salt.
2While mixture is melding, fry as many tortillas as you will need for your enchilada. I use a #5 iron skillett. Pat dry with paper towels. When mixture is ready put a small layer of chile mix on the bottom of a pie plate and arrange tortillas on top. Add mixture to the top of tortillas and sprinkle with onions, and cheese. Repeat process until you have at least 4 layers or more. This makes a wonderful pot luck dish. Enjoy! For egg lovers one over easy or med. egg is a wonderful add on to this dish.