One-pan al pastor enchiladas from What to Cook When You Don't Feel Like Cooking (page 135) by Caroline Chambers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mfsimmons on June 02, 2026

    We really enjoyed this! I added some diced frozen pepper from last year’s garden. I also added all of the crushed pineapple from a drained 8oz can.

  • Hoodywho on May 11, 2026

    I didn’t even waste time rolling them. Layers down the sauce, layered some cut tortillas, piled on the filling and layered some more. Super easy and tasty

  • layne_2a1rdw on April 14, 2026

    Really good. Super easy and quick.

  • alexandra_zpdtlt on April 05, 2026

    Really good and easily customizable with different fillings. The only big thing I would alter would be to add more pineapple if you aren’t doing a pickled onion topping - you do need some sweet acidity to cut through.

  • rosemary_iz60pl on February 22, 2026

    We like to add chopped bell peppers with the pork for added veggies

  • vegabond2016 on January 22, 2026

    I used frozen pineapple and pureed it in the blender prior to adding to the pork. I also broiled the enchiladas for an extra 3 minutes after baking to get a nice brown crispy layer on top. Overall, an easy, tasty weeknight meal. Not one of my favorite recipes from this book, but I would still repeat it.

  • ldyndiuk on January 18, 2026

    This was very easy to make and came out delicious. I’ll definitely make them again. As with other recipes in this book, it actually took the amount of time it said it would rather than twice as long (most cookbooks lie!)

  • als102 on January 03, 2026

    I made these as tacos with fresh homemade tortillas and they were super good! Love the sneaky spinach in there. Definitely will make again.

  • averythingcooks on December 12, 2025

    I used 1/8 cup of pineapple juice for a 1/2 recipe which was enough for us. I added diced hot peppers from my freezer and as I sometimes choose to simply add our favourite toppings right into the filling, I emptied 2 other fridge jars...a spoonful each of pickled jalapenos & spicy corn relish. This was a great use of home canning/preserving, it is easy to heat up if necessary & I can see coming back here again (likely skipping the spinach next time).

  • shelbstirr on March 21, 2025

    Very quick to make and tasty! I love pineapple so I might consider adding more next time, and maybe adding some cayenne or hot paprika. But honestly the flavors as is are really well balanced. I subbed chopped kale for spinach.

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