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Ingredients
US|METRIC
4 SERVINGS
- 3 cups enchilada sauce (divided see Recipe)
- 1 1/2 cups pepper jack cheese (grated)
- 1 1/2 cups sharp cheddar cheese (grated)
- 1 Tbsp. olive oil (tips & tricks)
- 2 cups pork carnitas (packed see Recipe)
- 1 cup red kidney beans, rinsed and drained
- 15 oz. corn kernels (drained)
- 6 corn tortillas (large)
- 1/3 cup light sour cream (or as needed for garnish, optional)
- 8 cherry tomatoes (large, quartered, for garnish, optional)
- 1 large avocado (pitted, peeled and diced, for garnish tips & tricks, optional)
- chopped cilantro (for garnish tips & tricks, optional)
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