MADE FOR THE HUSTLE — AND HOME

Artist Lil Grifo brings you a bold, comfort-inspired meal rooted in transformation, discipline, and community.

Order now

MADE FOR THE HUSTLE-AND HOME

Artist Lil Grifo brings you a bold, comfort-inspired meal rooted in transformation, discipline, and community.

Order now

Lil Grifo’s journey with Everytable began before this collaboration ever came to life.

After seeing G Perico’s billboard collaboration with Everytable, he was inspired to give the meals a try for himself. What started as curiosity quickly became part of his everyday routine.

Since incorporating Everytable into his lifestyle, Lil Grifo has lost 40 pounds, supporting both his fitness goals and overall health journey.

This collaboration is a reflection of that transformation — a meal rooted in comfort, discipline, and consistency.

“Everytable became part of my routine when I was focused on getting healthier and staying consistent. It’s been a big part of my fitness journey, and I’m proud to now have a meal that reflects that.”

— LIL GRIFO

The story behind the meal

Made for the everyday hustle — and every day!

“This meal represents my everyday life — staying focused on my health, putting in the work, and continuing to show up for my community.”

— LIL GRIFO

Lil Grifo's Stacked Enchiladas

(Home version)

Lil Grifo's Stacked Enchiladas

Servings: 4
Difficulty: Medium
Prep time: 15 min
Cook time: 45 min

Portion size:

¾–1 cup Braised Chicken
1 Stacked Enchilada (2 tortillas)
½ cup Cilantro Rice
½ cup Refried Black Beans
2–3 Tbsp Enchilada Sauce
2–3 Tbsp White Cheddar
1 tsp Cilantro

Ingredients

Enchilada Sauce

  • 1½ tsp Cider Vinegar
  • 1 cup Crushed Tomatoes
  • ¾ cup Chicken Broth, Low Sodium
  • ¾ tsp Kosher Salt
  • ¾ tsp Sugar
  • 1½ tsp Neutral Oil

-

  • ⅓ cup Yellow Onion, diced
  • 2 tsp Garlic, minced

-

  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • ½ tsp Ground Cumin
  • ½ tsp Dried Mexican Oregano
  • ¾ tsp Guajillo Chili Powder
  • ⅛ tsp Paprika
  • Pinch Ground Allspice

Braised Chicken

  • 1½–2 lbs Boneless, Skinless Chicken Thighs
  • ¼–½ cup Chicken Broth (as needed)
  • ¾ tsp Kosher Salt

Assembly

  • 8 ea 6" Corn Tortillas
  • 1–1¼ cup White Cheddar Cheese, shredded

For Serving

  • 2 cups Cilantro Rice (prepared)
  • 2 cups Refried Black Beans (prepared)
  • ¼ cup Fresh Cilantro Leaves

Steps

▶︎ Prep and cooking instructions

Prep all ingredients before getting started.

  1. Dice onion, mince garlic, and measure all spices.
  2. Have all ingredients ready before cooking begins.

▶︎ Make the Enchilada Sauce

  1. Heat oil in a saucepan over medium heat.
  2. Add diced onion and cook 3–4 minutes until softened.
  3. Add minced garlic and cook 30 seconds until fragrant.
  4. Stir in all dry spices and cook 30–60 seconds.
  5. Add crushed tomatoes, chicken broth, salt, sugar, and vinegar.
  6. Stir well and bring to a simmer.
  7. Simmer for 10–15 minutes until slightly thickened.
  8. Divide sauce:
  • Reserve ⅓ for tortillas, assembly, and plating
  • Keep ⅔ in pan for braising

▶︎ Braised Chicken

  1. Season chicken thighs with salt.
  2. In the sauce, add chicken thighs.
  3. Add ¼–½ cup broth if needed so liquid comes halfway up chicken.
  4. Bring to a low simmer, cover, and cook 25–30 minutes (until 165°F internal temp).
  5. Remove chicken and shred using two forks.
  6. Return shredded chicken to sauce.
  7. Simmer uncovered 5–10 minutes until thickened.

Chicken should be moist and saucy, not watery

▶︎ Prepare the Tortillas

  1. Lightly brush both sides of tortillas with reserved sauce.
  2. Heat a skillet over medium heat.
  3. Toast tortillas 30–60 seconds per side until pliable with light color.
  4. Keep warm until assembly.

▶︎ Build the Stacked Enchiladas

(Repeat for 4 servings)

  1. Place one tortilla on a tray or small baking dish.
  2. Add ~½ cup braised chicken.
  3. Sprinkle 2–3 Tbsp shredded white cheddar.
  4. Place second tortilla on top and press lightly.
  5. Add ~⅓–½ cup chicken.
  6. Top with 2–3 Tbsp shredded white cheddar.

▶︎ Bake

  1. Preheat oven to 375°F.
  2. Place assembled stacks in oven.
  3. Bake 8–10 minutes until cheese is melted and bubbling.

▶︎ Plate

  1. Spoon an even amount of rice onto one side of 4 separate plates.
  2. Scoop even amounts of beans next to each portion of rice.
  3. Add equal portions of corn next to the rice and beans on each plate.
  4. Place about 3 chicken wings onto each plate.
  5. Garnish with chopped cilantro. 
Enjoy!

〰️

Tips

  • Do not oversauce—stack should hold its shape
  • Cheese between layers helps bind structure
  • Tortillas should be soft, not crispy
  • Let chicken thicken before assembling