Pulled Pork Tortilla Pie

By brandymarshall

Ingredients

• 1 can (11 oz) Green Giant® SteamCrisp™ chipotle white corn or Green Giant® Niblets® 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)

Details

Servings 1
Cooking time 55mins
Adapted from pillsbury.com

Preparation

Step 1

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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.

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.

Try mixing in other vegetables with the corn; peas or carrots.

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