Pulled Pork Enchilada Casserole

Ingredients

• 2 Tbsp. canola oil
• 1 large sweet onion, diced (about 1½ cups)
• 2 large poblano peppers, seeded and diced (about 2 cups)
• 3 garlic cloves, minced
• 2 (10¾-oz.) cans cream of chicken soup
• 1 (8-oz.) container sour cream
• 2 (4½-oz.) cans chopped or diced green chiles
• 1 cup chicken broth
• 1 (1-oz.) envelope taco seasoning mix
• 18 (6-inch) corn tortillas, quartered
• 6 cups shredded pulled pork
• 8 oz. extra-sharp Cheddar cheese, shredded (about 2 cups)
• 8 oz. pepper Jack cheese, shredded (about 2 cups)

Instructions

1. 1Preheat the oven to 350°F. Warm the canola oil in a large skillet over medium-high heat. Sauté the diced sweet onion and poblano peppers for about 5 minutes until they soften. Stir in the minced garlic and cook for 1 more minute. Stir constantly here so the garlic doesn't burn and turn bitter.
2. 2Mix the cream of chicken soup, sour cream, green chiles, chicken broth, and taco seasoning into the skillet. Take the pan off the heat.
3. 3Coat a 13- by 9-inch baking dish lightly with grease. Spoon 1 cup of the soup mixture into the bottom and spread it into an even layer. This prevents the bottom tortillas from sticking and drying out.
4. 4Place 24 corn tortilla quarters over the sauce, overlapping them slightly. Layer 3 cups of the shredded pulled pork over the tortillas. Sprinkle with 3/4 cup of the cheddar cheese and 3/4 cup of the pepper jack cheese, then pour 1 1/2 cups of the soup mixture over the top.
5. 5Build a second layer using the same amounts of tortillas, pork, cheeses, and soup mixture. Finish the casserole by arranging the remaining 24 tortilla quarters on top, followed by the rest of the soup mixture and the remaining cheeses.
6. 6Bake the casserole in the preheated oven for 45 to 50 minutes until the cheese is golden and bubbling. Transfer the baking dish to a wire rack and let it rest for 15 minutes before slicing. Resting gives the layers time to set so they don't fall apart when you cut them.

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