This comforting Mexican favorite is made easier with one simple hack.
This little hack significantly cuts down on prep time without compromising the deliciousness of the meal.
This recipe was developed by Melissa Gray.
Photo:Victor Protasio
white corn tortillas, cut into 6 wedges, divided
1 1/2cupsshredded Mexican cheese blend (from an 8-oz.
Heat oil in a 10-inch oven-safe skillet over medium.
Add onion; cook, stirring occasionally, until starting to soften, about 3 minutes.
Add enchilada sauce, adobo sauce, and salt; bring to a simmer over medium-high.
Simmer, stirring occasionally, until slightly thickened, about 5 minutes.
Reserve 12 tortilla wedges.
Add 3/4 cup cheese and remaining tortilla wedges to pork mixture.
Stir to distribute tortillas evenly, using tongs to separate if needed.
Layer reserved tortillas over pork mixture.
Spoon a little sauce from pan on top and sprinkle with remaining cheese.
Bake until cheese has melted and started to brown, about 15 minutes.
Let cool for 5 minutes.
Add desired toppings and serve.
2,000 calories a day is used for general nutrition advice.
