Imagine the comfort of a classic lasagna combined with the bold, vibrant flavors of Mexican cuisine. The Mexican Lasagna Enchilada Stack brings together layers of soft tortillas, hearty fillings, and gooey melted cheese to create a dish that’s as satisfying as it is delicious. It’s a perfect choice for family dinners, potlucks, or even casual entertaining.
This recipe is all about layers of flavor, texture, and satisfaction. With minimal prep and simple ingredients, you can create a show-stopping dish that’ll have everyone coming back for seconds.
What Makes Mexican Lasagna Enchilada Stack Special?
- Easy to Make: With just a handful of ingredients, you can whip up this dish in no time.
- Customizable: From the fillings to the level of spiciness, this recipe adapts to your taste.
- Perfect for Leftovers: It tastes even better the next day, making it ideal for meal prep.
- Crowd-Pleaser: The combination of tortillas, cheese, and a hearty filling is universally loved.
Ingredients for Mexican Lasagna Enchilada Stack
Here’s a breakdown of what you’ll need:
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Tortillas | 5–6 (soft, medium size) |
| Pork Carnitas (shredded) | 2 cups |
| Corn (canned) | 1 can (400g/15oz) |
| Black beans or kidney beans | 1 can (400g/15oz) |
| Red capsicum (bell pepper) | 1 small, diced |
| Enchilada sauce | 2 1/4 cups |
| Mozzarella cheese | 1 cup (grated) |
| Fresh parsley or coriander | For garnish (optional) |
Step-by-Step Instructions
1. Prepare the Oven and Baking Dish
- Preheat your oven to 180°C (350°F).
- Lightly grease a baking dish or spread 1 tablespoon of enchilada sauce on the bottom to prevent sticking.
2. Combine the Filling
- In a large mixing bowl, combine the shredded pork carnitas, corn, black beans, diced red capsicum, and 1 1/2 cups of enchilada sauce. Mix everything thoroughly so the flavors meld together.
3. Layer the Tortillas
- Start by lining the baking dish with tortillas.
- Cut the tortillas in half and fit them into the dish, using small pieces to fill any gaps.
4. Assemble the Layers
- First Layer: Spread half of the filling mixture over the tortillas.
- Second Layer: Add another layer of tortillas on top, followed by the remaining filling.
- Final Layer: Top with one more layer of tortillas. Spread the remaining 3/4 cup of enchilada sauce evenly across the top and sprinkle with grated mozzarella cheese.
5. Bake the Enchilada Stack
- Place the dish in the preheated oven and bake for 20–25 minutes, or until the cheese is melted and golden brown.
6. Let It Rest and Serve
- Allow the enchilada stack to stand for 5 minutes before slicing.
- Garnish with fresh parsley or coriander, if desired, and serve warm.
Nutritional Information
| Nutrient | Per Serving (Approx.) |
|---|---|
| Calories | ~320 kcal |
| Protein | 18g |
| Carbohydrates | 28g |
| Fats | 14g |
| Fiber | 6g |
This dish offers a balanced mix of protein, fiber, and carbs, making it a hearty meal.
Tips for Perfect Mexican Lasagna Enchilada Stack
1. Use Homemade Enchilada Sauce
Homemade enchilada sauce adds a fresh, vibrant flavor to the dish. You can control the spice level and tailor it to your taste.
2. Choose Your Tortillas Wisely
Soft flour tortillas work best for this recipe, but corn tortillas are a great gluten-free alternative.
3. Add Extra Veggies
Feel free to add diced zucchini, spinach, or mushrooms to boost the nutritional value.
4. Customize the Protein
If you don’t have pork carnitas, shredded chicken, ground beef, or even a vegetarian alternative like tofu or jackfruit works beautifully.
5. Let It Rest Before Slicing
Letting the dish rest allows the layers to set, making it easier to slice and serve.
Creative Variations to Try
1. Spicy Kick
Add diced jalapeños or a sprinkle of chili flakes to the filling for a spicier version.
2. Cheese Lover’s Delight
Mix in cheddar or pepper jack cheese with the mozzarella for a richer, cheesier flavor.
3. Vegetarian Option
Replace the pork carnitas with extra beans, roasted sweet potatoes, or a medley of sautéed vegetables.
4. Single-Serve Portions
Make mini stacks in ramekins for individual servings—perfect for parties or meal prep.
Serving Suggestions
Pair your Mexican Lasagna Enchilada Stack with:
- A fresh side salad of lettuce, avocado, and lime.
- Classic guacamole or a dollop of sour cream.
- Crispy tortilla chips and salsa for added crunch.
Frequently Asked Questions (FAQs)
1. Can I make this dish ahead of time?
Yes, assemble the stack and refrigerate it (covered) for up to 24 hours before baking. Add an extra 5–10 minutes to the bake time.
2. Can I freeze the leftovers?
Absolutely! Portion the cooled stack into airtight containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
3. What can I use instead of pork carnitas?
Shredded chicken, ground beef, or a plant-based alternative like jackfruit or tofu work well as substitutes.
4. How do I store leftovers?
Store leftover enchilada stack in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.
5. Can I use store-bought enchilada sauce?
Yes, but opt for a high-quality brand for the best flavor. Homemade sauce is always a great option if time permits.
6. Is this dish gluten-free?
It can be! Simply use gluten-free tortillas and ensure the enchilada sauce is gluten-free.
Why You Should Try This Recipe
The Mexican Lasagna Enchilada Stack is more than just a meal—it’s a celebration of flavors. Its layers of tortillas, savory fillings, and melty cheese make it a dish that’s both comforting and exciting. Whether you’re feeding a crowd or preparing a quick dinner for your family, this recipe is a surefire hit.
Conclusion: Ready to Stack Up the Flavor?
There’s nothing quite like the satisfaction of pulling a bubbling, cheesy enchilada stack out of the oven. With its vibrant flavors, easy preparation, and endless customization options, this dish is a must-try for anyone who loves Mexican cuisine.
So, grab your tortillas, get creative with the fillings, and enjoy the delicious journey of making your own Mexican Lasagna Enchilada Stack. Your taste buds will thank you!
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Mexican Lasagna Enchilada Stack: A Flavorful Twist on a Classic
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
The Mexican Lasagna Enchilada Stack is a vibrant and flavorful twist on the classic lasagna. Layers of soft tortillas, hearty fillings, and gooey melted cheese make this dish a crowd-pleaser. Perfect for family dinners, potlucks, or casual entertaining, it’s a satisfying meal that’s easy to make and even better to eat.
Ingredients
- 5–6 soft tortillas (medium size)
- 2 cups shredded pork carnitas
- 1 can (400g/15oz) corn, drained
- 1 can (400g/15oz) black beans or kidney beans, drained and rinsed
- 1 small red capsicum (bell pepper), diced
- 2 1/4 cups enchilada sauce
- 1 cup grated mozzarella cheese
- Fresh parsley or coriander for garnish (optional)
Instructions
- Prepare the Oven and Baking Dish:
- Preheat your oven to 180°C (350°F).
- Lightly grease a baking dish or spread 1 tablespoon of enchilada sauce on the bottom to prevent sticking.
- Combine the Filling:
- In a large mixing bowl, combine the shredded pork carnitas, corn, black beans, diced red capsicum, and 1 1/2 cups of enchilada sauce. Mix thoroughly to combine the flavors.
- Layer the Tortillas:
- Line the baking dish with tortillas. Cut them in half as needed to fit and cover the bottom completely.
- Assemble the Layers:
- First Layer: Spread half of the filling mixture over the tortillas.
- Second Layer: Add another layer of tortillas, followed by the remaining filling.
- Final Layer: Top with one more layer of tortillas. Spread the remaining 3/4 cup of enchilada sauce evenly across the top and sprinkle with grated mozzarella cheese.
- Bake the Enchilada Stack:
- Place the dish in the preheated oven and bake for 20–25 minutes, or until the cheese is melted and golden brown.
- Let It Rest and Serve:
- Allow the enchilada stack to stand for 5 minutes before slicing.
- Garnish with fresh parsley or coriander, if desired, and serve warm.
Notes
- Homemade enchilada sauce enhances the flavor, but store-bought works well too.
- For a gluten-free version, use corn tortillas and ensure the enchilada sauce is gluten-free.
- Letting the stack rest helps the layers set for easier slicing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mexican-Inspired