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Creamy Pork Enchilada Casserole

Creamy Pork Enchilada Casserole

Serving Size:
4
Total Time:
1 Hour
Preparation Time:
Under 30 Minutes
Preparation Method:
Bake , Stove-Top
Meal Occasion:
Dinner
Level of Difficulty:
Beginner
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Ingredients

This recipe is recommended for 4 servings
  • 1 tablespoon Carapelli Light Olive Oil
  • 1 pound Hormel® Always Tender® pork loin, cut into 2x1/2-inch strips
  • 1 cup CHI-CHI'S® Thick & Chunky Salsa Mild
  • 1 tablespoon dried marjoram leaves, crushed
  • 1 teaspoon dried rosemary leaves, crushed
  • 1 (3-ounce) package cream cheese
  • 6 corn tortillas, cut in half
  • 2 cups shredded Co-Jack cheese
  • 1/3 cup chopped fresh cilantro

Directions

  1. Heat oven to 375°F. Coat 2-quart round casserole with cooking spray.
  2. In large skillet, heat oil over medium-high heat. Add pork; sauté until no longer pink. Reduce heat to medium-low. Stir in salsa, marjoram and rosemary. Simmer 2 minutes. Stir in cream cheese until melted. Simmer 1 to 2 minutes or until mixture is thickened and bubbly. Cool slightly.
  3. Spread 3/4 cup pork mixture in bottom of casserole. Arrange 4 tortilla halves over pork; top with 3/4 cup pork mixture and 2/3 cup shredded cheese. Repeat layers twice.
  4. Bake casserole 20 to 25 minutes or until bubbly. Sprinkle with cilantro. Serve with additional salsa, sour cream and olives, if desired.