Dolly Parton’s Working 9 to 5 Casserole

An easy 4-ingredient dinner with tender shredded pork, enchilada sauce, soft tortillas and melty cheese.

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Dolly Parton’s Working 9 to 5 Casserole

If you work 9 to 5 and love the idea of “making dinner” before you even leave for work, give this easy 4-ingredient enchilada-inspired recipe a try. It takes just a few minutes to throw together in the morning, and dinner will be waiting for you when you get home. I made a small-ish batch of this recipe so if you’re serving more than 3 people I suggest doubling this recipe. It’s SO fast to start off…you just add the meat and the enchilada sauce to the slow cooker and let it simmer all day. Then when you get home stir in tortillas and cheese. And that’s it. Literally. It’s perfect for the days you just don’t have the energy to cook!

Ingredients/Substitution Ideas

• Pork carnitas meat–This is what it is labeled at Winco. It’s basically uncooked, unseasoned pork shoulder steaks, but pork butt or pork shoulder cut into large chunks will also work.
• Enchilada sauce–use red or green enchilada sauce, whichever you like best. A mild sauce is a good choice if you’re feeding kids. Use a brand and taste that you love since this is the main flavor of the dish.
• Flour tortillas–small corn tortillas can also be used, although they’ll give the finished dish a different texture.
• Shredded cheddar cheese–Mexican blend can also be used.

Steps

Add pork and enchilada sauce to slow cooker.

Cover and cook on low for 7-8 hours or on high for 3-4 hours.

Shred the meat. Cut the flour tortillas into 1 inch squares and add them into the slow cooker. Stir in the cheese.

Serve with sour cream and sliced avocado, if desired. Some people like it with sliced olives on top. 

Notes/Tips

• Use the enchilada sauce you love. With so few ingredients, the flavor of the enchilada sauce really comes through, so use a brand and heat level that you already know you like.
• Try beef instead of pork: If you’d rather have beef enchiladas use beef chuck roast instead of pork.
• Shred the pork well. Once the pork is tender, shred it right in the slow cooker and stir it into the enchilada sauce in the slow cooker before adding the tortillas.
• Toppings: sour cream, sliced avocado, chopped cilantro, green onions, sliced olives, diced tomatoes or jalapeños are all good choices.
• What to serve with it: some ideas are Mexican rice, cilantro lime rice, black beans, refried beans, corn, or chips and salsa.
• Want a little more cheese? Sprinkle extra cheese over the top after stirring everything together, cover the slow cooker for a few minutes and let it melt.
• Double the recipe: I made a small-ish amount only using 1 pound of meat and 2 tortillas. It was just Greg and I and I didn’t want a ton of leftovers. So you can easily double this recipe if you’re serving more than 3 people.
• Leftovers: store leftovers in an airtight container* in the refrigerator for up to 4 days.
• Freezing: the pork and enchilada sauce freeze really well, but the tortillas can get pretty mushy after freezing and thawing. For the best texture, freeze the shredded pork mixture before adding the tortillas and cheese.
• Tools:
  • I used my 4 quart slow cooker*.–this is a new slow cooker for me since I’ll be cooking smaller portions when it’s just Greg and me. I like it so far!
  • Kitchen shears*–I used these to cut up the tortillas
  • Cheese Grater*

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.