Ingredients
1
can (11 oz) chipotle white corn or whole kernel sweet corn, drained
1
can (4.5 oz) Old El Paso™ chopped green chiles, drained
12
corn tortillas
1
package (12 oz) refrigerated hickory smoked seasoned pulled pork
1
container (8 oz) sour cream
1
can (10 oz) Old El Paso™ mild green chile enchilada sauce
1 1/2
cups shredded Monterey Jack cheese (6 oz)
Preparation
Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
In small bowl, mix corn and chiles; set aside. In baking dish, layer 4 tortillas, half each of the pork, corn mixture, sour cream, enchilada sauce and 1/2 cup of the cheese; repeat layering once. Layer with remaining tortillas; sprinkle with remaining cheese.
Cover; bake 30 minutes. Uncover; bake 10 to 15 minutes longer or until hot and bubbly.
