Carne Adovada Enchiladas

Carne Adovada Enchiladas

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Servings: 2


  • 1 cup carne adovada torn into small pieces*
  • 5-6 corn tortillas
  • 1 cup red chile sauce or sauce from the carne adovada*
  • ½ bunch fresh spinach* stems removed, leaves chopped
  • ½ cup minced onion
  • cheddar or Montery Jack cheese grated
  • sour cream optional
  • 1 fried egg over easy or sunny side up per serving (optional)


  • After assembling, there are two methods one could use for heating these enchiladas – microwave or oven.

For the microwave

  • Assemble each serving of enchiladas on a microwave safe serving plate using 2 to 3 tortillas.
  • Heat in the microwave on high for 2 minutes, remove, top with a fried egg, if desired, and serve.

For the oven

  • Preheat the oven to 350º F.
  • Assemble a multiple layer stack of enchiladas in a small cast iron skillet or oven safe dish using 4 to 6 tortillas.
  • Bake for 20 minutes.
  • Cut into serving size pieces and top each serving with a fried egg and more red chile if desired.
  • Serve and enjoy!
  • To assemble a layer of enchiladas, dip a corn tortilla in the red chile sauce (or carne adovada sauce) and place on the plate or skillet.
  • Top with some of the spinach, carne adovada, minced onion, sour cream, and cheese or whatever you want to add.
  • Dip another corn tortilla in the red chile and place on top of the first stack.
  • Assemble a second layer.
  • Continue stacking until you have the desired number of layers.
  • Top the last tortilla with cheese if desired.
  • Microwave or bake.
  • Serve with or without an egg, extra red chile, and a side of pinto beans.
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