Time: 40 min.
Complexity: easily
Servings: 4

This casserole is a simplified version of Mexican enchiladas, tubes filled with meat and baked in sauce under a layer of grated cheese. It's almost the same, only more casual: all the ingredients are layered in a casserole dish. Soft tortillas, stewed pork, beans, a flavorful sauce, and plenty of gooey cheese will have everyone asking for more.

Ingredients:

• 1 jar (540 g) red enchilada sauce
• 10 corn tortillas
• 2 cups pulled pork
• 1 can (425 g) black or pinto beans, rinsed
• 1 cup frozen fire-roasted corn
• 2 cups of grated Mexican cheese mix (about 200 g)
• Sour cream, thinly sliced ​​green onions and chopped fresh cilantro, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tortilla, black beans, pinto beans, tomato sauce, corn, cheese, sour cream

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Preparation:

Step 1
• Preheat oven to 200°C. Spray a 20cm square baking pan with cooking spray.
Step 2
• Spread 1/2 cup enchilada sauce in the bottom of the pan and top with 3 corn tortillas, overlapping slightly and cutting as needed. Add half each of the pork, beans, and corn; sprinkle with 1/2 cup cheese. Top with 3 more tortillas and spread with another 1/2 cup enchilada sauce. Top with the remaining pork, beans, and corn and sprinkle with another 1/2 cup cheese. Add the remaining 4 tortillas; spread with the remaining enchilada sauce.
Step 3
• Cover with foil and bake until heated through and bubbly around the edges, 20-25 minutes. Remove the foil, sprinkle with the remaining 1 cup cheese, and continue baking until melted and bubbly, about 10 minutes. Drizzle each serving with sour cream and garnish with green onions and cilantro.

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