Pulled Pork Tortillo Bake

By joeyanne

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
Adapted from pillsbury.com

Preparation

Step 1

STEP ONE: MIX INGREDIENTS

Mix corn and chopped chilies in small bowl.

Layer four tortillas in the bottom of a casserole dish. Add half of pork mixture; then add the corn mixture.

STEP THREE: ADD SECOND LAYER

Spoon half of the sour cream and enchilada sauce on top; add 1/2 cup shredded cheese. Add four more tortillas and add one more layer of pork, corn- and chile-mixture, sour cream, enchilada sauce and cheese.

Add remaining tortillas to top of casserole; sprinkle with the rest of the cheese.