Ingredients
1 tablespoon olive oil- 1 cup chopped yellow onion
- 1 lb ground pork
- 16 oz red chile enchilada sauce
- 1–2 tablespoons adobo sauce from canned chipotles in adobo
1 ½ teaspoons kosher salt- 8 6-inch white corn tortillas each cut into 6 wedges
- 1 ½ cups shredded Mexican cheese blend divided
- sliced avocado for topping
sour cream for topping- cilantro for topping
Instructions
- Heat the oven to 425°F. Warm the oil in a 10-inch oven-safe skillet over medium heat. Cook the onion for about 3 minutes, stirring occasionally, until it begins to soften.
- Add the pork and break it up as it cooks for about 5 minutes, until browned and cooked through to 160°F. Add the enchilada sauce, adobo sauce and salt. Bring to a simmer over medium-high heat and cook for about 5 minutes, stirring occasionally, until slightly thickened.
- Set aside 12 tortilla wedges. Stir the remaining wedges and 3/4 cup cheese into the pork mixture, separating any tortillas that stick together. Arrange the reserved wedges over the top, spoon a little sauce over them and scatter on the remaining 3/4 cup cheese.
- Bake for about 15 minutes, until the cheese melts and begins to brown and the center of the casserole reaches 165°F. Rest for 5 minutes, then add avocado, sour cream and cilantro as desired.
Notes
Choose an oven-safe skillet with a handle rated for 425°F.
Adobo sauce varies in heat; use the lower amount for a gentler starting point.
