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)
Recipe by Patty Cake's Pantry at