Categories: Mexican

Ingredients

• 1 lb. pulled smoked pork
• 3 cups shredded Monterey Jack, divided
• 1 1/4 cups chicken broth, divided
• 4.5 oz. can chopped green chiles
• 1 tsp garlic salt
• 1 tsp ground cumin
• 12 (6-inch) corn tortillas
• 2 cups sour cream
• Garnish: sliced radish, chopped fresh cilantro, chopped green onion

Directions

1. eheat oven to 350. Spray a 13×9-inch baking dish with cooking spray.

2. In a medium bowl, stir together pork, 1 cup cheese, 1/4 cup broth, chiles, garlic salt and cumin.

3. In bottom of prepared pan, place 6 tortillas, overlapping as needed. Spoon pork mixture onto tortillas. Top with remaining 6 tortillas.

4. In another medium bowl, whisk together sour cream and remaining 1 cup broth until smooth. Pour onto tortillas; sprinkle with remaining 2 cups cheese. Gently tap pan on counter twice to settle ingredients.

5. Bake until bubbly and cheese is melted, 20 to 25 minutes. Let stand for 10 minutes before serving. Garnish with radish, cilantro and green onion.

Email to a friend | Print this recipe | Back