1
can (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
1 1/2
cups shredded Monterey Jack cheese (6 oz)
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Steps
1
Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
2
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.
3
Cover; bake 30 minutes. Uncover; bake 10 to 15 minutes longer or until hot and bubbly.
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Try mixing in other vegetables with the corn; peas or carrots.
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