Layered Enchilada Bake with Corn and Cheese
Savor this cheesy enchilada bake with layers of pork, corn, and tortillas topped with melty Colby cheese – a guaranteed crowd-pleaser.
Equipment
- Saucepan
- baking pan
Ingredients
- 1 tablespoon butter melted
- 2 scallions chopped
- 1 teaspoon fresh garlic minced
- 1 pound ground pork
- 1 tablespoon California chili powder
- 1 cup tomato sauce
- 1 cup chicken stock
- 1/4 teaspoon ground cumin
- 2 tablespoons fish sauce
- 3 corn tortillas
- 1 cup corn
- 1 cup Colby cheese shredded
Instructions
Prepare the Filling
- Melt the butter in a saucepan over medium heat.
- Add the scallions and garlic and cook for 2 minutes until tender.
- Stir in the ground pork and cook for 3 minutes, crumbling with a spatula.
Make the Enchilada Sauce
- In a mixing bowl, combine chili powder, tomato sauce, chicken stock, cumin, and fish sauce.
- Mix thoroughly.
Assemble the Casserole
- Spread a thin layer of the sauce on the bottom of a baking pan.
- Place one tortilla on top.
- Add 1/3 of the enchilada sauce, ground pork mixture, corn, and shredded cheese.
- Repeat these layers two more times, finishing with a generous layer of cheese on top.
Bake in the Air Fryer
- Cover the casserole with foil and place it in the air fryer cooking basket.
- Cook at 250°F (120°C) for 16 minutes until heated through and the cheese is melted.
Serve
- Slice into portions and serve warm.
- Bon appétit!
Notes & Wine Advice
Wine Advice
Pair with a crisp white wine like Sauvignon Blanc or a chilled margarita for a festive touch.
Nutrition values
Calories: 550 kcal | Carbohydrates: 39 g | Protein: 48.3 g | Fat: 24.5 g | Sugar: 8.7 g