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Carnitas Casserole Verde is made with Mexican shredded pork, cream cheese, and tomatillo sauce for an easy one-dish meal sure to satisfy that Mexican craving.

Baked carnitas casserole verde in a white dish with one piece removed.

This is my all-time favorite way to use leftover Carnitas. If you haven’t tried my Slow Cooker Carnitas yet, be sure to check it out!! Love Mexican? You’ll love my top Cinco De Mayo Recipes too!

This post is sponsored by United Dairy Industries of Michigan. I’m honored to partner with them to bring you recipes your family will come running to the table for.

If you had to eat only one nationality of food for the rest of your life, what would it be?

You can probably guess, mine would be Mexican. In a heartbeat. Some of my favorites:

But today’s post is not a guacamole recipe. Today’s recipe is Carnitas Casserole Verde. This is one of those easy, one dish meals that comes together quickly. Who doesn’t need that?

Now, if you have any Mexican or Hispanic in you, I need to warn you, this is not traditional carnitas. Not only because it’s casserole style, but the pork was cooked differently than in a traditional Mexican kitchen.

Don’t judge! This recipe still has amazing flavor, fills you up, and is quite the comfort food.

Carnitas Casserole Verde

For this recipe you’ll need shredded pork, corn tortillas, cream cheese, salsa verde (mild, medium or hot, your choice), and some monterey jack cheese.

See? Easy peasy lemon squeezy. Top it off with some cilantro.

Pro Tip~

Cook a big batch of pork and freeze it in portions so you have it on the ready for any recipe. For that reason, I don’t season this pork with anything other than salt and pepper.

Prepped ingredients for carnitas casserole verde, shredded cheese, green salsa sauce, shredded pork, corn tortillas.

Prep your ingredients (mixing, shredding, chopping, etc) to make building your casserole go quicker.

Casserole, I don’t like that word much. It kind of comes with a stereotype ya know? Sounds old, and not very appealing. But hey, the truth is, this is a casserole. But it’s a good one I promise!

Put a cup or so of the salsa verde on the bottom of your pan.

White casserole dish with salsa verde spread on the bottom.

Place the tortillas next. Usually, 5 will do. Four are whole, and I tear the last one to make it fit well.

White casserole dish with a layer of soft tortillas over the sauce.

Spread the creamy sauce on,

White casserole dish with a layer of tortillas and verde sauce.

Then the pork…

White casserole dish with layer of tortillas, verde sauce, and shredded pork.

Last but not least, the cheese! Oh yes! Glorious cheese!

Layer of cheese added to the carnitas casserole verde.

Now, repeat!

Top it off with a layer of tortillas, sauce and cheese. Pop it in the oven and this baby is good to go!

Carnitas casserole in a white dish ready to be put in the oven.

After you bake it for 30 minutes, garnish it with some fresh cilantro. Cilantro happens to be one of those love it or hate it kind of things. Where do you stand?

If you don’t like cilantro, leave it off, no problemo. You could also top it with some diced tomatoes if that floats your boat.

We serve our Mexican meals up with chips, salsa, and guacamole.

Carnitas casserole verde baked with one piece removed, guacamole and salsa and chips in the background.

Variations for Carnitas Casserole Verde

  • Use beef or chicken
  • Go vegetarian and use beans in place of meat
  • Fajita style veggies make a fantastic additional layer
  • Add a another type of cheese for extra cheesy goodness.

This dish is a great one to make ahead so all you have to do is heat it up. It’s also a great freezer meal! I would recommend thawing it before you bake it if you go that route.

For more recipe inspiration, follow me on Pinterest and Facebook. Like behind the scenes action? Check out my stories on Instagram.

baked carnitas casserole verde in a white dish with one piece removed

Carnitas Casserole Verde

Shredded pork, cream cheese, tomatillo sauce and Monterey jack cheese, make a delicious one dish meal that comes together quickly with amazing flavor!
3.76 from 90 votes
Print Pin Rate Save
Course: Main Course
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 people
Calories: 341kcal


  • 2 1/2 cups shredded pork
  • 15 corn tortillas
  • 1 16 oz jar of salsa verde mild, medium or hot
  • 2 oz Cream Cheese softened
  • 1 8oz block of Monterey Jack cheese, shredded
  • Cilantro for serving


  • Preheat oven to 350.
  • Reserve 1 cup of salsa.
  • Combine cream cheese and remaining salsa and mix well.
  • Wrap tortillas between damp paper towels and warm in the microwave for 1 minute.
  • Pour 1 cup salsa on the bottom of a 9×13 pan.
  • Spread 5 tortillas in the pan.
  • Spread ⅓ of the sauce on top of the tortillas
  • Place half of the shredded pork on top.
  • Follow pork with ⅓ of the cheese
  • Repeat steps 6-9.
  • Finish with a layer of tortillas, sauce and cheese.
  • Bake for 30 minutes, or until warmed through.
  • Serve topped with Cilantro



Calories: 341kcal | Carbohydrates: 34g | Protein: 18g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 61mg | Sodium: 680mg | Potassium: 491mg | Fiber: 4g | Sugar: 5g | Vitamin A: 630IU | Vitamin C: 3.4mg | Calcium: 72mg | Iron: 1.7mg
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  1. currently baking this, a compelling recipe extending leftover pulled pork, thanks! will be portioning it out to drop off at a local open fridge here in the East Village, NYC