Enchilada Chili

Tortillas got you down? No matter the reason, here’s a way to enjoy the flavors of enchiladas without them.


I used my favorite Sunday night enchilada recipe with a couple of guest stars to add texture in this layered version. 

 To make the enchilada sauce, combine the following ingredients in a medium saucepan and simmer for 30 minutes:

  • 1 large can diced tomatoes
  • 1 regular can tomato sauce
  • 1 can of tomato soup (V8 works too)
  • 2 cloves of garlic, minced
  • 2 tbsp butter
  • 1/4 tsp each of salt, sugar (palm sugar works well) and chili powder
  • Optional: 1/2 cup onions

Meanwhile, prepare the meat filling by browning it and then stirring in the ingredients:

  • 1 pound of ground turkey

Crock Pot Pork Tacos & Enchiladas

One crock pot, two dinners. On Sunday, I kept things simple by putting a pork tenderloin in the slow cooker with a carton of chicken broth (4 cups) and 4 tbsp of taco seasoning. After cooking it on low for 4-5 hours, I added some chopped green onions to the broth and kept it on the warm setting, while I prepared the taco ingredients.

The second night is when things got more exciting. I had leftover pulled pork and two small batches of liquid to work with, and didn’t feel like prepping all the dry ingredients that normally go into burritos. I rolled up the leftover meat in tortillas in a casserole dish; sprinkled the batch with plenty of cheddar cheese, and poured the liquid all across the top and along the sides. I baked it for 30 minutes, or until the liquid was boiling.


The result? Ooey, gooey pulled pork enchiladas that were deliciously “slimy” – as David described them. (You could cut back on the liquid, but what fun would enchiladas be without the goop?)

Pulled Pork Enchiladas

One pork tenderloin turned into two great dinners and leftovers for three nights, with the help of @everydayfood and @epicurious. Here’s how it went down.

Monday night I made pulled pork on the stove, using an adapted recipe from Everyday Food, “Lighter Pulled Pork Sandwiches.” I skipped the coleslaw and served the pork on sourdough sandwich rolls.  I served corn on the side. Tuesday night I had leftovers.


Tonight I made enchiladas with the leftover pulled pork, corn and a new sauce taken from Epicurious’ “Garden Vegetable Enchiladas.” I used 1% instead of whole milk, and only 1 tablespoon of chili powder. (The recipe called for 3, wow!)


Everyone loved the new enchiladas, but we’ll always hold a special place in our hearts for Birthday Enchiladas.

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Birthday Enchiladas

Tomatoes + ground turkey + tortillas + cheese = birthday enchiladas at the Jackson house. For 7 years I’ve celebrated various family birthdays with the Jackson family, and my mother-in-law always whips up decadent enchiladas for the occasion. Since David and I spent his birthday in Mountain View, he requested the traditional recipe just like home.

I love a good challenge in the kitchen. So I picked up all the ingredients and went to work on three burners – quite the multi-tasking experience. The shorthand version is this:

  • Combine 1 can tomato sauce, 1 large can diced tomatoes, and 1 can tomato soup in a sauce pan with two cloves of garlic, plus 2 tbsp. butter, 1/2 cup of chopped onions, a pinch of salt, chili powder, and sugar. Simmer for 30 minutes. (I forget tomato sauce and,  funny enough, V8 juice was a perfect substitute.)
  • Meanwhile, brown 1 pound ground turkey or hamburger; drain and add 1/2 cup chopped onions, 2 tbsp butter, 1 clove minced garlic, pinch of oregano, salt and cumin.
  • Fill 7-10 tortillas (I used the burrito size) with meat and grated cheddar cheese; roll each tortilla and fit snuggly in a baking dish (I use pyrex) – you can use a toothpick if necessary to hold it all together.
  • Once the dish is filled with enchiladas, pour the tomato mixture over the top and sides (and lift the tortillas slightly to allow some sauce to run underneath to prevent sticking.
  • Sprinkle a generous amount of grated cheese and sliced black olives over the top.
  • Bake for 15-20 minutes at 350 degrees. Let cool slightly, and enjoy! (The Jacksons serve it with French bread and spinach salad with poppy seed dressing, candied pecans, and cranberries – for a truly gut-busting meal.)

The best part? Leftovers for days. Literally – we ate them for three days. 😉

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