Description
Mexican Lasagna Enchilada Stack is a flavorful layered casserole featuring tortillas, savory pork carnitas, black beans, corn, bell peppers, and enchilada sauce, topped with melted mozzarella cheese. This easy-to-make baked dish combines the best of Mexican comfort food in a lasagna-style stack perfect for a hearty family meal or entertaining guests.
Ingredients
Scale
Main Ingredients
- 5 – 6 tortillas
- 2 cups shredded Pork Carnitas (Mexican Pulled Pork)
- 1 can (400g/15oz) corn, drained
- 1 can (400g/15oz) black beans (or red kidney beans), rinsed and drained
- 1 small red capsicum (bell pepper), diced
- 2 1/4 cups enchilada sauce, separated (preferably homemade – see notes)
- 1 cup grated mozzarella cheese (or any other melting cheese)
Garnish
- Fresh parsley or coriander, finely chopped (optional)
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F) to prepare for baking the dish.
- Mix the filling: In a large bowl, combine the shredded pork carnitas, corn, black beans, diced red capsicum, and 1 1/2 cups of enchilada sauce. Stir well until all ingredients are evenly mixed.
- Prepare the baking dish: Spread 1 tablespoon of enchilada sauce evenly over the base of a baking dish to prevent sticking and add flavor.
- Layer the tortillas: Cut the tortillas in half. Place two halves along the edges of the baking dish with the straight edges lining the dish. Cut one tortilla into 6 to 8 wedges to fill in any gaps, ensuring full coverage.
- Add the first filling layer: Spread half of the pork and vegetable filling evenly over the layered tortillas.
- Add the second tortilla layer: Place another full layer of tortillas on top of the filling, covering it completely.
- Add the second filling layer: Spread the remaining filling over the second tortilla layer.
- Add the final tortilla layer and toppings: Place the third and final layer of tortillas on top. Spread the remaining 3/4 cup enchilada sauce over the top layer, then sprinkle the grated mozzarella cheese evenly over the sauce.
- Bake: Bake the assembled dish in the preheated oven for 20 to 25 minutes, or until the cheese is fully melted and has started to turn golden brown.
- Rest and garnish: Remove the dish from the oven and let it stand for 5 minutes to set. Garnish with chopped fresh parsley or coriander if desired, then serve warm.
Notes
- For the Pork Carnitas, you can either use store-bought pre-made shredded pork or make your own slow-cooked Mexican pulled pork for best flavor.
- Homemade enchilada sauce enhances the dish, but you can substitute with a good-quality store-bought enchilada sauce if short on time.
- Feel free to substitute black beans with red kidney beans if preferred.
- If you want a spicier dish, consider adding chopped jalapeños or a dash of chili powder to the filling mixture.
- To make this dish vegetarian, replace pork carnitas with sautéed vegetables or a plant-based meat alternative.
