1 lb. ground pork
2 tablespoons olive oil
1/2 small red onion, chopped
1 green pepper, chopped
1 red pepper, chopped
2 teaspoons smoked paprika
1 teaspoon cumin
1 tablespoon chili powder
1 teaspoon salt
1 (14.5 oz) can diced fire-roasted tomatoes
1 cup frozen corn
1 (10 oz) can enchilada sauce
12 large 8" flour or corn tortillas
16 oz shredded Mexican cheese blend (Monterey Jack and cheddar)
1 (6 oz) can sliced olives
2 tablespoons cilantro, chopped
Preheat your oven to 425°F.
Heat olive oil in a large skillet over medium heat. Add ground pork, onion, peppers, paprika, cumin, chili powder, and salt. Cook for about 10 minutes, until the pork is browned and the onions and peppers are soft. Add the tomatoes and corn and stir to combine the ingredients. Keep warm on low heat.
Add about 1/3 of the enchilada sauce to the bottom of a 9x13 baking pan. Grab 4 tortillas: keep 2 whole, cut 1 in half, and cut 1 in fourths. Lay the two whole tortillas on the bottom of the pan, put the 4 quartered tortillas in the corners (right angles facing the corners), and lay the 2 halved tortillas on the rectangular sides (cut side at the edge of the pan). This should totally cover the bottom of the pan.
Spoon half of the pork mixture over top of the tortillas and spread evenly. Create another tortilla layer on top of this and drizzle another 1/3 of the enchilada sauce over the tortillas. Sprinkle 1/2 of the cheese over this, then add the rest of the pork mixture. Create one more tortilla layer on top of the pork, then drizzle the remaining enchilada sauce over tortillas. Sprinkle remaining cheese on top of tortillas and scatter the olive slices on top.
Bake for about 15 minutes, or until the cheese is melted and the sauce is bubbly. Remove from oven and garnish with fresh cilantro. Enjoy!
(Some other optional but tasty garnishes are guacamole and sour cream!)
You can use taco seasoning instead of the spices in the pork mixture and substitute canned green chilies instead of the chopped red and green pepper. Buying pre-shredded Mexican cheese blend is a time saver too! Don't have enchilada sauce on hand? You can substitute salsa.
While Mexican food is usually served with beer, there are several wines that complement the spicy, rich flavors. Try pairing with crisp whites, like a Sauvignon Blanc or Pinot Grigio, or fruity reds, like a Zinfandel or Pinot Noir. Some of Emmy's suggestions: Beringer Zinfandel, Chateau St. Jean Sauvignon Blanc, Decoy Sonoma County Pinot Noir.