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Tortilla De Puerco Con Salsa Tomatillo

  Sour cream 6 Cup (96 tbs)
  Canned chopped green chilies 8 Ounce
  Stuffed olives 2 Ounce, drained and chopped (1 Jar)
  Corn tortillas 12 , cut into strips (Thawed If Frozen)
  Cubed cooked pork 3 Cup (48 tbs)
  Zucchini 2 Cup (32 tbs), sliced
  Tomatillo salsa 1 Cup (16 tbs) (Green Tomato Sauce)

Preheat oven to 325°F.
Generously butter 3-quart rectangular casserole.
Combine sour cream, chilies and olives and blend well.
Alternate layers of tortillas, pork, zucchini and sour cream mixture in baking dish, ending with layer of tortillas topped with sour cream.
Bake uncovered until bubbly and heated through, about 45 minutes to 1 hour Pass salsa separately

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4808 Calories from Fat 3012

% Daily Value*

Total Fat 339 g521.5%

Saturated Fat 187.7 g938.5%

Trans Fat 0 g

Cholesterol 970.2 mg323.4%

Sodium 7062 mg294.2%

Total Carbohydrates 321 g107%

Dietary Fiber 16.6 g66.5%

Sugars 76.9 g

Protein 145 g289.3%

Vitamin A 197.9% Vitamin C 249.4%

Calcium 221.4% Iron 96.3%

*Based on a 2000 Calorie diet

Tortilla De Puerco Con Salsa Tomatillo Recipe