Leftovers Revamped

 

I make a big batch of Cafe Rio pork at least once a year, usually on or around Cinco de Mayo. We originally posted it here. We use the leftovers to make Cafe Rio inspired salads, enchiladas, burritos, nachos, quesadillas, etc. You name it. This time though, I had a ton of extra pork. I then ran across this recipe and figured that it would be the perfect way to use up the remainder of my leftover pulled pork.

Pulled Pork Tortilla Pie

Ingredients:

1 can 911 oz) Green Giant SteamCrisp chipotle white corn or Green Giant Niblets whole kernel sweet corn, drained
1 can (4.5 oz) Old El Paso chopped green chiles, drained
12 corn tortillas
1 package (12 oz) refrigerated hickory smoked seasoned pulled pork (or leftover Cafe Rio pork)
1 container (8 oz) sour cream
1 can (10 oz) Old El Paso mild green chile enchilada sauce
1 1/2 cups shredded Monterey Jack cheese (6 oz)

Directions:

Heat oven to 375 degrees F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.

In small bowl, mix corn and chiles; set aside. In baking dish, layer 4 tortillas, half each of the pork, corn mixture, sour cream, enchlada sauce, and 1/2 cup of the cheese; repeat layering once. Layer with remaining tortillas; sprinkle with remaining cheese.

Cover; bake 30 minutes. Uncover, bake 10 to 15 minutes longer or until hot and bubbly.

Source: Pillsbury. You can find it here.

Notes: In the future, I might mix the sour cream with the corn and chile mixture rather than doing a separate layer. On the website, people complained about this recipe being a little dry. However, I had no problems with that at all. Perhaps this is because my meat was still quite juicy. We really liked this. I would suggest topping this with some chopped cilantro and serving it with your favorite kind of beans and Mexican rice.