Tuesday, May 13, 2014

Pork and Green Chile Lasagna

 When most people think of comfort food, lasagna is right up there with macaroni and cheese, potato soup and mashed potatoes and gravy. 

Those layers of meaty sauce, cheese and pasta are just so good!

My family loves lasagna and they also love Hispanic food. My mother was born in New Mexico and it's a big part of our heritage to make and enjoy Mexican dishes. 

So it really was a no brainer that when I had leftover cooked pork (ribs actually), that I would choose to turn them into a mexican lasagna rather than a babecuey pulled pork. 

Layers of delicious slow cooked pork with tortillas, cheese and a green chile verde salsa spiked sour cream sauce. 

Yeah, you know you want a bite of this deliciousness...

Adapted from: by Melissa No. 2 Pencil
4 cups diced or shredded precooked pork
3 cups jack cheese/cheddar
12 corn tortillas

1 cup of Frozen corn, thawed
small can of roasted diced green chilies
8oz. sour cream
Jar of green chili verde salsa
Preheat oven to 350 degrees and spray a 9 by 13 casserole dish with cooking spray.
In medium size bowl, stir together sour cream, chilies and corn.
Spread small amount of salsa on the bottom of the casserole dish. 
Then lay 6 of the tortillas on top.
Spread half of the shredded pork on top of the tortilla layer.
Cover with half of the remaining salsa.
Spread half of the sour cream mixture over the meat.
Sprinkle one cup of the cheese over this.
Repeat the layer one more time, ending with the sour cream mixture. 
Cover with the remaining cheese.
Bake for about 25 minutes, until cheese is melty and has started to turn golden brown. The salsa should be bubbly on the sides of the casserole.
Easy and yummy. Even better reheated the next day!


This recipe is shared on My Link Parties

Also shared on Weekend Potluck