Ingredients
- 1 (16-ounce) jar mild, medium or hot salsa verde, divided
- 2 ounces cream cheese
- 1 (8-ounce) block cheese, Monterey Jack cheese, shredded, divided
- 15 corn tortillas
- 3 cups shredded pork
- 1/2 cup chopped cilantro
Nutrition Information
Serving size: 6.5 ounces
Carbohydrate: 22g (7%)
Protein: 20g (40%)
Total Fat: 12g (18%)
Dietary Fiber: 4g (16%)
Calcium: 15%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Heat oven to 350º F.
Pour 1 cup salsa on the bottom of a 9x13 inch pan.
Combine remaining salsa with 2 ounces of cream cheese, set aside.
Place tortillas between damp paper towels and warm in the microwave for 1 minute.
Spread five tortillas over the pan, spread with one third of the salsa/cream cheese mixture.
Spread half of the pork over the tortillas, and top with one third of the Monterey Jack cheese.
Spread another five tortillas over the first layer. Add another third of the salsa/cream cheese mixture, then the other half of the pork, then another third of the Monterey jack cheese.
Finish with another layer of tortillas, sauce and cheese.
Bake for 30 minutes, or until warmed through.
Serve garnished with cilantro.
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