The enchilada. Nothing could be more delectable than a combination of meat, sauce and cheese in a steaming pile of mush. Tasty? Absolutely. Nutritious? Surprisingly, yes! My love for Mexican cuisine coupled with my desire to increase my lifespan led to an enchilada recipe that simply skips 1 step – frying the tortillas. This recipe is simple, versatile, quick and a huge crowd pleaser (one of my father’s favorite meals). My most recent batch of enchiladas used the leftover filling from the Mexican Tortilla Pie with enough for 6 full enchiladas. The basic recipe is a staple in our house but lots of customizations are listed below. For a vegetarian version, replace the meat with a can of black beans.


1 lb cooked pork tenderloin, shredded
8 oz cheddar cheese, shredded
20 corn tortillas
1 can enchilada sauce
1 onion, chopped

Alternative Filling:

Different meat (turkey tenderloin, ground beef/turkey, chicken breast)
Beans (refried or pinto beans)
Acorn squash, spinach and mushroom


Hot sauce
Sour cream
Black olives


1. Preheat oven to 350 degrees. Spray (2) 9×13 baking dishes with cooking spray and coat with a thin layer of enchilada sauce. If corn tortillas are very stiff, pour some enchilada sauce onto a plate and dip both sides of each corn tortilla in the sauce before filling them.

2. Sprinkle some onions, meat and cheese down the center of a tortilla and fold the sides over (don’t worry if some crack/break). Place seam-side down in the baking dish. Repeat until something runs out.

3. Coat the enchiladas with enchilada sauce until no dry spots remain. Generously cover with cheese.

4. Bake for 30 minutes, or until cheese is bubbling and beggining to crisp.

Additional Info:

Once the enchilada reaches my plate, I routinely dress it in the following fashion: sour cream, hot sauce and salsa. We are now ready for consumption:

Filed in Gluten Free, Main Course, Mexican, Peanut Butterless

3 Responses / Leave a comment »

  1. Beastmomma says:

    I found your blog a few days ago through Gluten Free Girl and have had to resist the urge to lick the screen ever since. I love mexican food and peanut butter; although not together very often :) While I have not tried any of the recipes yet, I am looking forward to trying some and also reading more of them.

  2. beastmomma says:

    I finally made these enchiladas and they were fabulous! I did a vegetarian version with soy crumbles and it was very tasty!

  3. Nick says:

    Excellent! I’m glad you made them. They’re so easy and delicious and very customizable. Soy crumbles or chopped veggies or just the beans works great in these. I recommend adding frozen sweet corn and chopped red peppers.

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