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1
Lightly brush both sides of each tortilla with vegetable oil.
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2
Spray a large skillet with non-stick cooking spray.
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3
Fry tortillas in a single layer over medium-high heat for 10-15 seconds per side or until golden brown, pressing down bubbles with a spatula.
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4
Place them on a paper towel and pat off any excess oil, if necessary.
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5
Preheat oven to 350 F.
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6
For the filling: In the same large skillet, heat the vegetable oil over medium heat.
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7
Saute the onion and pepper until crisp tender.
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8
Add the minced garlic and cook for 30 seconds.
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9
Stir in the sliced pork (or whatever meat you choose to use), chili powder, cumin, oregano and black pepper; cook and stir until mixture is coated with spices, about 2 minutes.
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10
In a small bowl, combine the sour cream, green chiles and chopped cilantro; stir until well combined.
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11
Spread about 2 tablespoons of the refried beans over 1 tortilla then place it in a 9 springform pan.
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12
Top the refried beans with 1/4 of the pork/vegetable mixture, then spread about 1 1/2-2 tablespoons of the sour cream mixture over the top of the pork.
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13
Top the sour cream with some of the chopped tomatoes, then sprinkle with 1/4 cup of the shredded cheese.
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14
Repeat the layers, ending with a tortilla.
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15
Press down lightly on the top of the stack to adhere each layer.
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16
Bake in a preheated 350 F oven for 10-15 minutes or until filling is heated and cheese is melted.
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17
Sprinkle the remaining cheese over top; return to the oven and bake at 350 F for 5 minutes or until cheese is melted.
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18
Remove from oven.
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19
Remove the side of the pan and let the stack sit for 5 minutes before slicing into wedges.
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20
Garnish each slice with any of the leftover sour cream/green chile/cilantro mixture or plain sour cream, chopped tomatoes and sliced green onions.
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21
Recipe adapted from Recipeland.
