Preheat oven.  Preheat oven to 350 degrees F. Place shredded pork, onions, taco seasoning and ¼ cup of water into a skillet and cook over medium high heat for 5 minutes until the liquid has mostly disappeared. Turn off heat and set aside.

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Prepare corn tortilla.  Prepare your corn tortillas by heating a skillet over medium high heat and adding a drizzle of olive oil (just enough to coat the pan). Lightly toast each tortilla for 15 seconds on each side.

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Grease dish.  In a greased, 11×9 casserole dish add 1/4 cup of the enchilada sauce to the bottom and then place approximately 6 tortillas into the sauce of so that they cover the bottom of the dish.

Make first layer.  Place 10 ounces of the seasoned pork on top of the tortillas, followed by ¾ cup of the enchilada sauce, and 6 ounces of cheese.

Repeat.  Place 6 tortillas on top of the cheese followed by 10 ounces of the seasoned pork, then ¾ cup of the enchilada sauce, and 6 ounces of cheese. Then place the final six tortillas on top and pour the remaining enchilada sauce over it followed by 4 ounces of cheese.

Cover and bake.  Cover with aluminum foil and bake for 30 minutes. Remove the cover and continue to bake for 10 minutes. Once it has finished baking remove it from the oven and serve.

DO YOU HAVE TO COOK CORN TORTILLAS FOR ENCHILADAS? While you don’t have to cook the tortillas for enchiladas it’s highly recommended. Cooking corn tortillas give them a slightly toasted texture. Using a little oil when you’re toasting them creates a thin barrier that helps keep the tortillas from sucking up the sauces and getting overly soggy.