Sporkeasy laboraties present: the Enchilasagna


Words by Isaac Noland
Photos by Evan Chwalek and Isaac Noland

This is the best food combination since all of those food combinations everyone loves. We took the ingredients of an enchilada (tortilla, beans and veggies), and layered them like a lasagna, with a little mole added for good measure.  Really we just didn’t want to roll up a bunch of little enchiladas. And I didn’t know what mole was either. I just found a jar in our cupboard behind a bulbous White Castle 50th Anniversary glass.  I guess it was a sign.

Mole (pronounced  mole-A) takes the place of the marinara sauce that would be in your traditional lasagna. It’s a strange and awesome Mexican sauce. Chili peppers and other spices are ground up and balanced out with chocolate, of all things. The chocolate isn’t sweet, but rather dark, earthy and roasty. It usually comes powdered or in a thick paste, which you dilute with water or broth as I outline later. Baking it into this Enchilasagna produces a super savory flavor.

This recipe is super simple and highly alterable. Try it out and mess around.


1/2 can canned corn (not that creamy stuff)
1 can of diced tomatoes
1 can of black beans (or red beans, it doesn’t matter)
1/4 cup mole concentrate stuff
1/2 yellow onion
1/2 bell pepper
12 six-inch corn tortillas
1 cup canola oil
1/4 thing of queso fresco
little salt
little pepper


1 saucepan
1 baking pan
1 mixing bowl or some largeish bowl
1 knife
1 can opener
1 good attitude


First, the easy stuff. Preheat oven to 350.


Chop the onion and bell pepper into 1/4 inch pieces. Or whatever you want it doesn’t matter. Put them in the mixing bowl.

Open up the cans and drain those bad boys. Put all of that shit into the mixing bowl. Add some salt and pepper.


In a saucepan, combine 1/4 cup of mole concentrate with 1 cup of water. Stir it while heating not quite to boiling. Be sure to get out any clumps. Turn that shit off and chill out.

Put the canola oil into a little skillet or something. Get that shit hot.


Fry a tortilla in the oil until it reaches your desired texture. They’re great still soft or really crispy so do what you feel. Remove from the oil with a spatula or something and let the oil drip off for a sec before you place into the baking pan. Cover the bottom of the pan with fried tortillas to make your bottom layer (our pan took four tortillas).


Take the veggie mix and spread about 1/3 of it over the first tortilla layer.

Take your mole and pour about 1/3 of it over that layer.

Repeat adding tortilla layers and layering veggies and mole until you’ve used up everything.


Grate the queso fresco or add slices of it over top of the last layer.

Photo from Splitsider.com

Photo from Splitsider.com

Place in the oven uncovered and bake for about oneepisode of Always Sunny. We chose the episode “The Gang Gets Invincible”


Check the stuff out, get a good whiff of that awesome smell then cover it with foil and return to oven. The stuff will cook with all the juices and oh baby.

Take it out of the oven and let it sit for a few minutes or just open it who cares.


Slice that into awesome lasagna style squares.

Garnish with style.

7Eat that decadent stack.


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