AuthorNorma OlyaDifficultyIntermediateThis Green Enchilada Pulled Pork Casserole is a twist on a classic and a new favorite in my house. It’s No Yolks® with pulled pork, enchilada sauce, jalapeño peppers, and cheese! It all gets baked together and then topped with shredded lettuce, pico de gallo, black olives, and sour cream!
Preheat oven to 400˚F. Spray a 9x13-inch pan with oil; set aside.
Cook No Yolks according to package directions. Drain, reserving ⅓ cup cooking liquid.
In a large mixing bowl, stir together cooked No Yolks, pulled pork, enchilada sauce, jalapeño peppers, and 1 cup of cheese. Add reserved No Yolks water as needed to make the mixture creamy but not soupy.
Transfer to prepared baking dish. Sprinkle with remaining cheese.
Bake for 15 to 18 minutes or until cheese is melted and casserole is heated through.
Top with shredded lettuce, pico de gallo, black olives, and sour cream before serving.
Ingredients
Directions
Preheat oven to 400˚F. Spray a 9x13-inch pan with oil; set aside.
Cook No Yolks according to package directions. Drain, reserving ⅓ cup cooking liquid.
In a large mixing bowl, stir together cooked No Yolks, pulled pork, enchilada sauce, jalapeño peppers, and 1 cup of cheese. Add reserved No Yolks water as needed to make the mixture creamy but not soupy.
Transfer to prepared baking dish. Sprinkle with remaining cheese.
Bake for 15 to 18 minutes or until cheese is melted and casserole is heated through.
Top with shredded lettuce, pico de gallo, black olives, and sour cream before serving.
