Enchilada Casserole

A great meal for parents and kids on the go.  Put it in a slow cooker in the morning, into the oven in the afternoon, then it’s ready when you return from wherever you went.

2 lbs pork shoulder steak

1 onion-chopped

1 small can chopped green chilies

1 teaspoon garlic powder

1 20-oz can enchilada sauce 

4 flour tortilla shells

1 16-oz can refried beans

1 cup grated cheddar cheese 

Add first five ingredients to slow cooker.  Stir.  Cook on high for approximately 5 hours, or until meat falls off the bone.  Pull meat apart into small pieces.

In a 2-quart casserole dish, layer, starting with meat sauce, then tortilla (tear into 3 to 4 pieces to fit dish), beans, cheese.  After third layer of tortilla, finish with meat sauce and cheese.

Bake at 350° for 1 hour.  Let rest for 10 minutes before serving. 

Tip:  Meat can be cooked frozen; add cooking time.