One-Pan Chile Tortilla Bake
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 package Del Real Chile Verde Pork
- 1 cup frozen corn
- 1 can pinto beans, drained and rinsed
- 18 corn tortillas
- 2 cups red enchilada sauce
- 16 ounces shredded Monterey Jack cheese
- Diced cherry tomatoes
- Minced cilantro
- Sliced avocado
- Sliced jalapeño
Preheat oven to 350ºF.
Heat olive oil in a large pot. Add cumin, oregano, and salt. Let spices sizzle for a minute, then add Del Real Chile Verde Pork. Cook for 5–7 minutes with a lid on, stirring occasionally. Remove lid and add corn. Cook uncovered for 5 minutes, until the liquid has evaporated. Stir in beans and remove from heat.
Spray a 9x13-inch glass casserole dish with cooking spray. Layer 6 tortillas in the dish. Spread some of the pork evenly on top and drizzle with enchilada sauce. Sprinkle a layer of cheese on top. Repeat twice more with the rest of the tortillas, pork, enchilada sauce, and cheese.
Bake in the oven for 20–25 minutes, until browned and bubbly.
Remove from oven and let cool for a few minutes.
Sprinkle with garnishes and serve!