Grammy's Kitchen · Enchiladas · Pumpkin-Ancho Enchiladas with Pulled Pork
One of 122 enchiladas recipes we measured
1 cooks on spicysouthernkitchen.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% |
| salt | 1% | 0% |
| aromatics | 1% | 6% |
| vegetables and beans | 27% | 1% |
| liquid | 10% | 39% |
| sweetener | 1% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 30 g | 2 dried ancho chili peppers |
| 411 g | 1 can Libby’s pumpkin |
| 6 g | 2 cloves garlic |
| 2 g | 1 teaspoon ground cumin |
| 4 g | 1 teaspoon sugar |
| 6 g | 1 teaspoon salt |
| 1 g | 1/4 teaspoon red pepper flakes |
| 450 g | 2 cups pulled pork (or you can sub shredded chicken) |
| 154 g | 1 cup corn |
| 58 g | 1/4 cup sour cream |
| 113 g | 1 cup shredded Colby Jack cheese, (divided) |
| 8 corn tortillas | |
| Chopped cilantro for garnish | |
| Queso fresco or Cotija cheese - feta cheese works too, (optional) |
Method: 9 steps, published by spicysouthernkitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Absolutely delicious. Well-balanced with the perfect amount of "heat." The only change I made was using flour tortillas instead of corn as I couldn't find any corn tortillas that were large enough. I also used a can of Mexican corn in place of regular corn.” — a cook, 5.0★