One-Pan Chile Tortilla Bake

The delicious flavor and texture of our slow-cooked pork takes on a new level of enjoyment in this authentic Mexican dish. We simmer the meat in a zesty tomatillo and chili pepper sauce that is prepared using traditional fresh ingredients. If you are drawn to filling entrées with a mild kick of spice, our authentic Chile Verde is a great way to do so. Passed down through generations, this recipe is perfect as an entrée or as a complement to an unlimited range of dishes.

Minutes

15

Prep Time

Minutes

30-45

Cook Time

Servings

About 5

INGREDIENTS

  • 1 32oz package Del Real Foods® Shredded Chicken
  • 12 Corn Tortillas, cut into sixths and fried or baked to make chips.
  • 28oz can whole tomatoes in juice, drained
  • 1 package Del Real Pork Chile Verde
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • Salt if needed
  • 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

GARNISHES

  • Diced Cherry Tomatoes
  • Minced Cilantro
  • Sliced Avocado
  • Sliced Jalapeño

PREPARATION

  1. Preheat oven to 350oF.
  2. Heat olive oil in a large pot. Add cumin, oregano, and salt. Let spices sizzle for a minute, then add Del Real Pork Chile Verde.
  3. 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.
  4. Spray a 9×13-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.
  5. Bake in the oven for 20–25 minutes, until browned and bubbly.
  6. Remove from oven and let cool for a few minutes.
  7. Sprinkle with garnishes and serve!!!!
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