Green Chili Enchi-sagna

Green Chili Enchi-sagna

What do you do get when you arrange your tortillas, filling, and green enchilada sauce  in layers instead of rolling them up?  It’s something that I call delicious.  We also call it Enchi-sagna.  Enchi-sagna is Patty Cake’s short hand for Enchilada Lasagna.  The best reason for making our Green Chili Enchi-sagna  this way is that it takes much less time that rolling enchiladas and placing them into a pan.  That helps get dinner on the table faster on those busy evenings, and since you don’t have to roll them up, it doesn’t matter if your tortillas are a little bit stale.  We know we could’ve called this an enchilada casserole, but where’s the fun in that?Green Chili Enchisagna

You will need some leftover pork roast that’s been chopped, a chopped onion, a can of diced green chilies (or diced jalapeno if you like it hot), and a block of cream cheese.Green Chili Enchi-sagnaThese are mixed together until everything is well incorporated.  Set the mixture aside and cut the tortillas in half.  Pour about 1/2 cup of enchilada sauce into the bottom of a 9X13 inch pan.  Green Chili Enchi-sagna

Arrange six of the tortillas (12 halves) on the bottom of the pan, slightly overlapping.  You will need to tear one tortilla half into two pieces to fit into the corners at the final end.

Green Chili Enchi-sagna

Spread half of the pork and cream cheese mixture on top of the layer of tortillas. Green Chili Enchi-sagnaTop this with another layer of tortillas and about 1 cup of  the enchilada sauce.  Put the remaining pork and cream cheese mixture on top of this. Green Chili Enchi-sagnaAdd another layer of tortillas and the rest of the enchilada sauce on top of the ingredients in the pan.Green Chili Enchi-sagna

Sprinkle shredded cheese  to the top before putting the whole thing into the oven. Green Chili Enchi-sagnaTwenty minutes later, you will find yourself with a pan of bubbly delicious Green Chili Enchi-sagna.Green Chili Enchisagna Top the Enchi-sagna casserole with a sprinkling of sliced green onions, and return it to the oven for an additional 5 minutes. Green Chili EnchisagnaWhen you remove it from the oven, allow it to stand for five to ten minutes to allow it to cool slightly before  cutting it into squares and serving Green Chili Enchi-sagnaIf desired, you can top individual servings with sour cream and additional green onions.  Green Chili Enchi-sagna

This goes great with Spanish rice or a vegetable medley.    Green Chili Enchi-sagna--Tortillas layered with green chilis, pork, and cheese. Delicious!If you aren’t a fan of pork, this recipe works equally well with chicken.

Give our recipe for Green Chili Enchi-sagna a try and let us know what you think by leaving a comment below.

Thanks for visiting Patty Cake’s Pantry.

Green Chili Enchi-sagna
Recipe type: Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 12
Corn tortillas are layered with a creamy green chili and pork filling and topped with green enchilada sauce for the perfect dinner. Cook's Note: This recipe can be made with chicken instead of pork if you prefer. Chicken, like pork, goes well with green enchilada sauce.
  • 2-3 cups diced cooked pork
  • 1 large onion, chopped
  • 1 (4.5 ounce) can chopped green chiles
  • 1 (8 ounce) package cream cheese
  • ½ teaspoon cumin
  • 18 corn tortillas
  • 1 cup shredded cheddar or jack cheese, or a mixture
  • 1 (28 ounce) can mild green enchilada sauce
  • 3 green onions, sliced
  • Sour Cream for topping (optional)
  1. Preheat oven to 350 degrees.
  2. Mix together diced pork, chopped onion, green chiles, cumin, and cream cheese
  3. Pour ½ cup green enchilada sauce into the bottom of a 9X13 inch baking pan.
  4. Cut tortillas in half and set aside.
  5. Arrange 6 tortillas over the bottom of the baking pan, overlapping slightly. You may need to tear one in half to fit into the corners on one end.
  6. Arrange half of the pork, cream cheese, and green chiles mixture on the layer of tortillas
  7. Cover with another layer of 6 tortillas and 1 cup of enchilada sauce.
  8. Layer the remaining pork mixture over the enchilada sauce.
  9. Top with another layer of 6 tortillas.
  10. Pour the remaining enchilada sauce over the top of the tortillas.
  11. Sprinkle the top with shredded cheese.
  12. Bake in a 350 degree oven for 20 minutes or until cheese is melted and the Enchi sagna is bubbly.
  13. Sprinkle with green onions and return to the oven for an additional 5 minutes.
  14. Remove from oven and allow to stand for 5 - 10 minutes before serving.
  15. Top with a dollop of sour cream when serving. (optional)

Green Chili Enchi-Sagna=Tortillas layered with a cream cheese, green chili, and meat mixture in a green enchilada sauce. Delicious!

Nutrition Information calculated based upon a serving of Green Chili Enchi-sagna topped with 2 tablespoons sour cream and sliced green onions.

Nutrition Facts
Amount Per Serving
Calories 295
% Daily Value
Total Fat 15.6g
Saturated Fat 8g
Trans Fat 0g
Cholesterol 70mg
Sodium 595mg
Total Carbohydrates 23.4g
Dietary Fiber 2.5g
Sugars 2.5g
Protein 19.5g
Vitamin A 13%
Vitamin C 90%
Calcium 12%
Iron 10%


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