Ingredients
2 cups carnitas (or shredded chicken)
7 ear taco-sized tortillas
1/2 bag shredded cheese
1 can kidney or pinto beans
1/4 bag corn
1 bottle enchilada sauce - Trader Joe’s
1/2 bottle Sour Cream
Preparation
Heat the meat, season with some cumin, aleppo pepper, salt and smoked paprika. Mix with the corn and beans.
Preheat oven to 375 degrees.
Mix together the enchilada sauce and sour cream. Lightly coat both sides of each tortilla, and put half of them in one layer in a 9x9 deep baking dish.
Top with the meat mix, then sprinkle with cheese. Put a little enchilada sauce on top. Put another layer of tortillas (also lightly coated with the enchilada sauce. Put on meat mix, the rest of the enchilada sauce and tope with cheese.
Bake for 15 - 20 minutes or until the cheese is melted.
