Mexican Lasagna Enchilada Stack
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 - 6
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Calories
524 kcal
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Cuisine
Mexican
Mexican Lasagna Enchilada Stack
Description
Mexican Lasagna Enchilada Stack is a baked layered dish using tortillas as the base and top layers, sandwiching a mix of seasoned pork carnitas with corn, black beans, and red capsicum. The enchilada sauce integrates the layers, ensuring the filling remains moist and flavorful throughout baking. Topping the stack with mozzarella cheese adds a golden, bubbling crust after baking at 180°C. This dish balances savory meat and vegetables with the richness of melted cheese and tangy enchilada sauce.
Baked for about 20 to 25 minutes until the cheese turns golden, this recipe results in a comforting meal with a mixture of textures—the softness of tortillas and beans, the tender shredded pork, and the melted cheese layer. The diced capsicum adds a slight crunch and fresh contrast.
Served warm, it can be garnished with fresh parsley or coriander for brightness and pairs well with Mexican sides or a fresh salad for a more balanced meal.
According to the notes, any shredded cooked chicken, beef, or pork can substitute the pork carnitas. If unseasoned meat is used, a blend of cumin, paprika, oregano, chili powder, salt, and pepper can be added for flavor. Letting the lasagna rest for 5 minutes after baking helps it set and makes serving easier.
Ingredients
- 5 - 6 tortillas
- 2 cups pork carnitas Mexican Pulled Pork) (see notes, shredded
- 1 can (400g/15oz) corn
- 1 can (400g/15oz) black beans or red kidney beans
- 1 capsicum bell pepper), diced, small, red
- 2 1/4 cups enchilada sauce , separated (preferably homemade - here's my Easy Classic Enchilada Sauce)
- 1 cup mozzarella cheese or any other melting cheese, grated
- parsley finely chopped (optional - for garnish, fresh or coriander
Instructions
- Preheat oven to 180C/350F.
- Combine the Pork Carnitas, corn, black beans, capsicum and 1 1/2 cups of enchilada sauce in a bowl. Mix to combine.
- Spread 1 tbsp of enchilada sauce on the base of a baking dish.
- 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.
- Spread half the filling across the tortillas.
- Top with another layer of tortillas, then spread the remaining filling on top.
- Top with a third and final layer of tortillas. Spread remaining enchilada sauce (3/4 cup) across the top, then sprinkle with mozzarella cheese.
- Bake for 20 to 25 minutes until the cheese is melted and started to turn golden.
- Let stand for 5 minutes, then garnish with parsley or coriander if desired and serve.
Notes
- Substitute pork carnitas with any shredded cooked meat like chicken, beef, or pork.
- If using unseasoned meat, add spices such as cumin, paprika, oregano, chili powder, salt, and pepper before mixing.
- Allow the dish to rest for 5 minutes after baking to set layers for easier serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Serving | 379g | |
| Calories | 524cal | 26% |
| Carbohydrates | 70.5g | 24% |
| Protein | 39.2g | 78% |
| Fat | 12.9g | 20% |
| Saturated Fat | 5.6g | 28% |
| Cholesterol | 70mg | 23% |
| Sodium | 667mg | 28% |
| Potassium | 659mg | 14% |
| Fiber | 15.2g | 61% |
| Sugar | 8.4g | 17% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 50.3mg | 56% |
| Calcium | 360mg | 36% |
| Iron | 11.9mg | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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