Carnitas Enchilada/Chilaquiles Casserole
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!
1 pkgcostco beef or pork carnitas
1 can(s)13 oz. bueno heat desired chile
1 pkg12 ea. corn tortilla
1 can(s)10 3/4 oz crm. of mushroom soup
3/4 Tbsptbl. finely ground oregano or to taste
1/2 tspgarlic powder
1 tspsalt or to taste
1 mediumfinely chopped onion
2 cgrated cheese
3/4 colive oil for frying tortillas
How to Make Carnitas Enchilada/Chilaquiles Casserole
- In 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.
- While 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.