Step 1

Melt butter over medium-high heat in a large nonstick pan. Add onion and bell pepper and cook for 5 minutes.

Step 2

Add garlic and cook 1 more minute.

Step 3

Add chili powder, cumin, salt, and pepper. Stir and cook 30 seconds.

Step 4

Add flour. Cook and stir 1 minute.

Step 5

Slowly stir in the beef broth. Bring to a simmer and then add the diced chiles and Rotel tomatoes. Simmer 2 minutes.

Step 6

Stir in the corn, pulled pork, and sour cream. Remove from heat and set aside.

Step 7

In a large skillet, heat a few teaspoons of oil over medium-high heat. Add as many tortillas as you can fit and cook for about 30 to 60 seconds per side or until golden. Remove to a paper towel-lined plate and repeat with remaining tortillas, adding more oil as needed.

Step 8

Preheat oven to 350 degrees and lightly grease a 9x13-inch baking dish.

Step 9

Arrange 6 tortillas in the bottom of the baking dish to fully cover the bottom.

Step 10

Spread 1/2 of the pulled pork mixture on top.Sprinkle with 1 cup of cheese.

Step 11

Repeat layers (tortillas, pulled pork mixture, and cheese) and finish with a final layer of tortillas.

Step 12

Cover with foil and Bake for 20 minutes. Sprinkle remaining cheese on top.

Step 13

Bake uncoverd for 10 minutes. Let cool for 10 minutes before serving.

Step 14

Serve with sour cream, fresh cilantro and pickled jalapenos.