Pulled Pork Enchilada Casserole
Yields: 6 servings
 
Ingredients
  • 4 cups pulled smoked pork (about 1 pound)
  • 3 cups shredded Monterey Jack cheese, divided
  • 1 1⁄4 cups chicken broth, divided
  • 1 (4.5-ounce) can chopped mild or hot green chiles, such as Hatch
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic salt
  • 12 (6-inch) corn tortillas
  • 2 cups sour cream
  • Garnish: sliced radish, chopped fresh cilantro, chopped green onion
Instructions
  1. Preheat oven to 350°.
  2. Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside.
  3. In a medium bowl, stir together pork, 1 cup cheese, 1⁄4 cup broth, chiles, cumin, and garlic salt. Layer 6 tortillas in the bottom of prepared dish, overlapping tortillas. Spoon pork mixture over tortillas. Arrange remaining 6 tortillas over pork mixture.
  4. In a medium bowl, whisk together remaining 1 cup broth and sour cream until smooth. Pour over tortillas; sprinkle with remaining 2 cups cheese. Gently tap pan on counter twice to settle ingredients.
  5. Bake until bubbly and cheese melts, 20 to 25 minutes. Garnish with radish, cilantro, and green onion, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/pulled-pork-enchilada-casserole/