Grammy's Kitchen · Enchiladas · Mexican Lasagna Enchilada Stack
One of 122 enchiladas recipes we measured
7 cooks on www.recipetineats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.
| this recipe | typical | |
|---|---|---|
| protein add | 100% | 100% |
| aromatics | 0% | 6% |
| vegetables and beans | 102% | 1% |
| liquid | 108% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 138 g | 5 - 6 tortillas |
| 2 cups shredded Pork Carnitas ((Mexican Pulled Pork) (see notes)) | |
| 400 g | 1 can (400g/15oz) corn |
| 400 g | 1 can (400g/15oz) black beans ( or red kidney beans) |
| 120 g | 1 small red capsicum ((bell pepper), diced) |
| 551 g | 2 1/4 cups enchilada sauce (, separated (preferably homemade - here's my Easy Classic Enchilada Sauce)) |
| 112 g | 1 cup grated mozzarella cheese ((or any other melting cheese)) |
| Fresh parsley or coriander (, finely chopped (optional - for garnish)) |
Method: 9 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This worked really well. I used leftover pulled pork and made the suggested enchilada sauce as it was much cheaper than buying a jar of ready made sauce. I also used 8 tortillas and just cut them in half and placed the flat side on the four edges of a small sq” — a cook, 5.0★
“I had a rotisserie chicken that I needed to use, so I decided to give this recipe a try. I was short on time so I used jarred sauce, subbed cheddar cheese, and pinto beans. It turned out delicious! Something to note, I used a 9x13 glass casserole dish. It took” — a cook, 5.0★