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  • Alissa Jackson

Enchilada Bake

Grab the chips and guac, you're going to want to indulge with this one!

Enchilada Bake

This one is a hack from the TJ’s WOW enchiladas and a go-to if I need to take a meal to someone. It freezes, it is better the next day and it is always a crowd pleaser!

Toss your tortillas to your kids and tell them to tear them up and make a pile! Then while that mess is happening, shred your carnitas and toss in a bowl with the green chilies, olives and about 2 Tablespoons of enchilada sauce and stir. Spray a 9x9in baking dish with coconut oil spray and then drizzle 1 Tablespoon of enchilada sauce in the bottom of pan. Then smear that sauce around with one of the torn-up tortillas. Place a single layer of tortillas down in the pan and dump half of your carnitas mixture on the tortillas. Top this with a drizzle of enchilada sauce and 1/3 of your cheese package and another layer of torn tortillas. Repeat this for one more layer and then top with remaining enchilada sauce and cheese. Cover this bad boy with foil, toss it in a 475 oven for about 20 minutes. Carefully remove the foil and bake for about 5 more to brown the cheese. Serve this with the full-fat Greek yogurt and sliced avocados. We like to side this one with carrots, cucumbers, and jicama sprinkled with the chili-lime seasoning!! You’ll have plenty. My four eat this for dinner and then for lunches the next day or two.

1 pkg TJ Pork Carnitas

1 pkg corn tortillas

1 jar TJ enchilada sauce

1 bag of Colby/jack cheese

1 can sliced black olives

1 can green chilies

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