Mexican Lasagna Enchilada Stack
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(6)
Ingredients
4 servings
- 5 - 6 tortillas
- 2 cups shredded Pork Carnitas (Mexican Pulled Pork) (see notes)
- 1 can (400g/15oz) corn
- 1 can (400g/15oz) black beans ( or red kidney beans)
- 1 small red capsicum (bell pepper), diced)
- 2 1/4 cups enchilada sauce (, separated (preferably homemade - here's my Easy Classic Enchilada Sauce)
- 1 cup grated mozzarella cheese (or any other melting cheese)
- Fresh parsley or coriander (, finely chopped (optional - for garnish)
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Preparation
Step 1
Preheat oven to 180C/350F.
Step 2
Combine the Pork Carnitas, corn, black beans, capsicum and 1 1/2 cups of enchilada sauce in a bowl. Mix to combine.
Step 3
Spread 1 tbsp of enchilada sauce on the base of a baking dish.
Step 4
Line the baking dish with tortillas. I find the best way to do this is to cut the tortillas in half, place 2 on the baking dish (with the straight cut side lined to the edge of the baking dish), then cut 1 tortilla into 6 to 8 pieces and use those wedges to fill the gaps.
Step 5
Spread half the filling across the tortillas.
Step 6
Top with another layer of tortillas, then spread the remaining filling on top.
Step 7
Top with a third and final layer of tortillas. Spread remaining enchilada sauce (3/4 cup) across the top, then sprinkle with mozzarella cheese.
Step 8
Bake for 20 to 25 minutes until the cheese is melted and started to turn golden.
Step 9
Let stand for 5 minutes, then garnish with parsley or coriander if desired and serve.
Step 10
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