This post is sponsored by No Yolks® but all opinions are my own.
I’ve said it a million times but the one thing everyone in my house agrees on is a casserole.
They all love a casserole and why wouldn’t they?! Casseroles are easily one of the most comforting dishes ever and they’re usually full of cheese and other delicious things.
This 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!
This Green Enchilada Pulled Pork Casserole starts with No Yolks® Broad. It is my absolute favorite for baked dishes like this! They hold up so well and taste delicious with any sauce and protein combination.
They also cook in minutes which means they are perfect for quick weeknight dinners and they are perfect for even the picky eaters in your life.
Before you head to the store to grab your No Yolks® Broad, make sure to download the Ibotta app to take advantage of the $.25 cash back on any No Yolks® product.
- 1 (12 ounce) package No Yolks® Broad
- 1 ½ cups cooked pulled pork
- 1 (10 ounce) can green enchilada sauce
- ¼ cup pickled jalapeño peppers
- 2 cups Mexican blend cheese
- Shredded lettuce, pico de gallo, sliced black olives, and sour cream (for topping)
- Cook No Yolks according to package instructions; drain, reserving about ⅓ cup of the pasta water
- In a 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 a 9×13-inch baking dish sprayed with oil
- Top with remaining 1 cup of cheese
- Bake at 400F for 15 – 18 minutes, until the cheese is melted and the casserole is warmed through
- Top with shredded lettuce, pico de gallo, sliced black olives, and sour cream before serving
How Long Is It Good For?
This enchilada casserole will be good in the fridge for up to 3 – 4 days. Make sure to store it in an airtight container to keep it fresh as long as possible.
If you think you will have leftovers, I would leave off the fresh toppings until you are ready to serve the leftovers. Nobody wants soggy, reheated lettuce!
Can You Freeze Enchilada Casserole?
You can definitely freeze this casserole! If you want to freeze it before baking, let the mixture cool completely and then transfer it to a freezer zip top bag. Make sure you squeeze as much air out as possible so it stays fresh. When you’re ready to serve, let it defrost in the fridge overnight and then you can move it to a baking pan, top with cheese, and bake as instructed!
If you are freezing after baking it, let it cool completely and then transfer it to either a freezer safe casserole dish or a freezer zip top bag. Let it defrost overnight before you serve it and then you can either bake it or microwave it.
I would leave off the fresh toppings if you plan on freezing it.
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- 1 pkg (12 oz) No Yolks® Broad
- 1 ½ cups cooked pulled pork, shredded
- 1 can (10 oz) green enchilada sauce
- ¼ cup pickled jalapeño peppers, diced
- 2 cups Mexican cheese blend, shredded and divided
- Lettuce, pico de gallo, black olives, and sour cream (optiona, for serving)
- 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.