Seems like I'll never learn, I get so excited about trying something new that I sometimes dive right in without actually reading the recipe. I mistakenly doubled the recommended amount of sour cream in the original recipe but it was so light and creamy, you can definitely stick with the full 16 ounces. Once you have all of your ingredients lined up and ready to go, all you need to do is light your coals and assemble the pie. Pillsbury gives you the step by step instructions here. In my 10 inch dutch oven, the pie baked for 30 minutes with 10 coals in a ring around the base of the oven and 20 briquettes on the lid. I then sprinkled on the final topping of cheese and let it bake for an additional 5 minutes. This is a great way to use up any leftover pulled pork you may have made from scratch. The smoky barbecue sauce pairs very well the the green chiles, a unique, somewhat quirky combination of flavors and like lasagna allow the pie to sit before serving so it will firm up and become easier to slice.
Pulled Pork Tortilla Pie
1 11 oz can corn, drained
1 4 oz can chopped green chiles, drained
12 corn tortillas
1 16 oz package hickory smoked pulled pork
1 16 oz container sour cream
1 10 oz can mild green chile enchilada sauce, divided
8 oz (2 cups) shredded Monterey Jack cheese
Lightly oil or spray 10 inch dutch oven.
Reserve 2 Tblsp. enchilada sauce.
In small bowl, mix corn and chiles; set aside.
In prepared dutch oven, layer 4 tortillas, half each of the pork, corn mixture, sour cream, enchilada sauce and 1/2 cup of the cheese.
Repeat layering once.
Top with final layer of tortillas, spread with reserved 2 Tblsp of enchilada sauce.
Bake at 350 degrees for 30 minutes or until pie is bubbling around edges.
Top with remaining one cup of cheese, bake 5 more minutes or until cheese has melted.
Allow to sit in dutch oven for 20 minutes before serving.
Makes 6 servings.
|Layer ingredients ending with a final topping of |