1 pound ground pork<\/p>\n
1 diced onion<\/p>\n
16 ounces Monterey Jack cheese, shredded<\/p>\n
16 ounces medium cheddar cheese, shredded<\/p>\n
8 ounces sour cream<\/p>\n
1 can enchilada sauce<\/p>\n
8 ounces small curd cottage cheese<\/p>\n
1 can sliced black olives<\/p>\n
12 fresh corn tortillas<\/p>\n
Frying oil (for tortillas)<\/p>\n
Salt, pepper, cumin, and garlic to taste<\/p>\n
Optional garnishes: Chopped tomatoes, green onions, cilantro<\/p>\n
Instructions:<\/p>\n
Preheat your oven to 350\u00b0F (175\u00b0C).<\/p>\n
Brown the ground beef, pork, and onion in a skillet. Season with salt, pepper, cumin, and garlic. Drain excess fat.<\/p>\n
Heat oil in a separate skillet and briefly fry each tortilla until pliable. Drain on paper towels.<\/p>\n
Combine both cheeses, reserving 1\/4 for topping. Mix in sour cream and cottage cheese.<\/p>\n
In a baking dish, start layering enchilada sauce, tortillas, meat, and cheese mixture.<\/p>\n
Continue layering with tortillas, sauce, and the reserved cheese.<\/p>\n
Top with final tortillas, sauce, remaining cheese, and olives. Add green onions or cilantro if desired.<\/p>\n
Bake for 30 minutes.<\/p>\n
Garnish with diced tomatoes before serving, if desired.<\/p>\n
Indulge in the layers of savory filling, melted cheese, and crisp tortillas that make up this Enchilada Pie. It\u2019s an ideal dish for family dinners or friendly get-togethers and is sure to be a hit at any gathering!<\/p>\n","protected":false},"excerpt":{"rendered":"
1 pound ground pork 1 diced onion 16 ounces Monterey Jack cheese, shredded 16 ounces medium cheddar cheese, shredded 8 ounces sour cream 1 can enchilada sauce 8 ounces small curd cottage cheese 1 can sliced black olives 12 fresh corn tortillas Frying oil (for tortillas) Salt, pepper, cumin, and garlic to taste Optional garnishes:…<\/p>\n