Layered Enchilada Bake with Corn and Cheese
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.
Ingrediënten
- 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
- ¼ teaspoon ground cumin
- 2 tablespoons fish sauce
- 3 corn tortillas
- 1 cup corn
- 1 cup Colby cheese shredded
Instructies
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 / Tips / Wine Advice:
Wine Advice
Pair with a crisp white wine like Sauvignon Blanc or a chilled margarita for a festive touch.
Nutritional Information
Calories: 550 kcal | Carbohydrates: 39 g | Protein: 48.3 g | Fat: 24.5 g | Fiber: 4 g | Sugar: 8.7 g | Salt: 1.6 g
