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
Scale
- 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