- 2 tablespoon Mazola® Corn, Canola OR Vegetable Oil
- 1 pound lean ground pork
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 bag (6 ounces) fresh spinach or 6 cups packed spinach
- 3/4 teaspoon adobo seasoning
- 14 to 16 corn tortillas
- 1 can (28 ounces) red OR green enchilada sauce
- 3 cups shredded Monterey Jack cheese
- 2 tablespoons chopped, fresh cilantro
All the usual ingredients for enchiladas turned into an easy layered "lasagna" like casserole.
Preheat oven to 375°F.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add pork. Cook until pork is lightly browned and no longer pink; about 5 to 7 minutes. Pour pork and juices into a bowl; set aside.
Heat remaining 1 tablespoons oil in same skillet and add onions and cook 5 minutes or until tender; stir in garlic, spinach, crumbled pork and juices and seasoning. Cook 2 to 3 minutes, just until spinach is wilted.
Cut tortillas in half. Coat a 13 x 9 baking pan with cooking spray. Spread 1/2 cup enchilada sauce over the bottom of baking pan. Place a single layer of corn tortillas on top; using straight cut side along edges of the pan - about 4 to 5 tortillas for each layer.
Spread 1/2 of pork mixture over tortillas followed by 1 cup shredded cheese. Top with 1 cup enchilada sauce. Repeat layering tortillas, meat mixture, cheese and sauce. Top with remaining tortillas and sauce. Cover with foil and bake 30 to 35 minutes or until heated through.
Top with remaining cheese and cilantro. Bake an additional 5 to 7 minutes or until cheese is melted.
Let rest 5 to 7 minutes before serving.
Get Recipes Delivered!
Every month we deliver delicious recipes into your inbox for divine inspiration!