Hannah’s Enchiladas…or as we like to call them, Han-Chiladas!

After posting a picture of my (delicious) dinner tonight, I had a few requests for the recipe. Wanted to post here so you could print it, or pin it, or use it as your desktop photo, or whatever. 🙂

If something isn’t clear or if you have any questions feel free to comment/ask.

I hope you enjoy as much as I did!!




Meat (See below for more on this)

Rice (Mexican rice, saffron rice, etc), prepared

Black Beans

Greek/Plain Regular yogurt (A cup size is more than enough.)

Enchilada Sauce of your choice (If you are buying the tiny cans, get 2 just in case.)

Corn Tortillas (this could be done with flour, but corn is better and gluten-free)

Shredded Cheese (sharp or mexican or whatever you’d like)



For the ones above I used pulled pork that I had made the night before. (Recipe for this at the bottom.) I often use rotisserie chicken (one of the ones from the grocery store), a leftover Tropi-Chop from Pollo Tropical (if you know what I’m talking about you understand its awesomeness) or whatever else I have on hand. Anything would work here…ground beef, steak, sauteed chicken, etc.


Yes, I know I don’t have measurements for anything above. That’s because I make this on the fly every time and almost always seem to roll these differently. Sometimes I end up with leftover filling (which makes a killer nacho topping – FYI) and sometimes I just add it to the ‘casserole’. Just eye-ball it. Each enchilada gets about a 1/4 of a cup of filling so how much you need will depend on how big your pan is.

Han-Chiladas How-To...

Preheat your oven to 350 degrees.

If your tortillas are a little dry, microwave a stack of them wrapped in a damp paper towel to make them a bit more pliable.

In a shallow pie plate or plate with a little depth, add a bit of your enchilada sauce (this will be for dipping the tortillas). Also add a bit (1/4 cup or so) to the bottom of your casserole dish and spread around. (This will help keep the enchiladas from sticking.)

In a separate bowl – mix your meat (if using rotisserie chicken make sure to shred or cut in bite-size pieces…no bones of course), rice, beans, 3 tbsp enchilada sauce and 3 tbsp yogurt. You can use as much or as little of these as you want. If you hate beans, leave them out. If you want to add sauteed spinach or other spices (my pork and rice had a lot so I didn’t need it), go ahead. If you want to put some fritos in, don’t. This concoction will now be affectionately known as your filling.

Get your assembly station ready…

From left to right:

Soft tortillas…pie plate with sauce…yogurt…bowl of filling…casserole dish.

This next part is messy…but worth it.

Take a tortilla, dip in the pie plate and flip over so both sides are coated in enchilada sauce (not drenched…just moistened – ugh…I hate that word).

Once ‘sauced’, put a teaspoon or 2 of the yogurt on one side and smear around. (I know this sounds weird…but it works and adds a ton of punch without having to add cheese to the filling. Lower calorie tip! Woot!)

Add filling to the the left (or right) third of the sauced and yogurt-ed tortilla and roll. (This is why pliable tortillas are important!) As long as you’ve put the filling to one side, your should be able to place the filled tortillas seam side down so they stay closed.

Repeat this process until your casserole dish is full.

Pour more enchilada sauce over the top to moisten (ugh…that word again) the tortillas again. You don’t necessarily need them swimming, but you want some saucy substance to your casserole.

Top with shredded cheese (amount and type are up to you) and pop in the oven.

Bake for approximately 30 minutes or until golden and bubbly on top. (Be sure to watch it around the 20 minute mark to check for burning.)

Take out of the oven…let cool for a few and then stuff your face!


**Crockpot Pulled Pork

This is what I used for my filling.

1 2-4lb pork loin, shoulder, butt…whatever you can get at a good price. (I wouldn’t recommend tenderloin.)

1 onion, thinly sliced

Coke or Ginger Ale…I’ve used both and like both equally

Seasonings (taco seasoning, greek seasoning, salt and pepper, garlic powder, onion powder, etc.)

Season pork with whatever you choose. (For this I used all things listed above.)

Put layer of onion on bottom of crock pot.

Rest pork on top of onion.

Pour in can of ginger ale or coke.

Top pork with the rest of the onions and let the slow cooking begin.

My crockpot runs hot so it took about 6 hours on low for a 2.5lb piece of pork. It’s tough to overcook here so just watch it. When it’s starting to fall apart (and easy to shred) it’s ready. Just pull out, drain the liquid, shred with a fork, and devour.