Mexican Lasagna Enchilada Stack
HB-14501 · Hand-built original · Mexican
A layered stack of tortillas, pulled pork, corn, black beans and capsicum under enchilada sauce and melted mozzarella.
MexicanMeals35 minServes 4670 kcalGluten-freeEgg-freeDiabetic
Main ingredient: pork
Pairs well with: applesauce, roasted sweet potatoes, coleslaw, cornbread, braised cabbage
Servings:4quantities adjust to match
Ingredients
- 5 - 6 tortillas
- 2 cups shredded Pork Carnitas (Mexican Pulled Pork)
- 1 can (15oz) corn
- 1 can (15oz) black beans ( or red kidney beans)
- 1 small red capsicum bell pepper, diced
- 2 1/4 cups enchilada sauce, separated
- 1 cup grated mozzarella cheese (or any other melting cheese)
- Fresh parsley or coriander, finely chopped (optional - for garnish)
Method
- Heat the oven to 350°F before assembling the stack.
- Mix the shredded pork carnitas in a bowl with the corn, black beans, diced red capsicum and 1 1/2 cups of the enchilada sauce.
- Spoon 1 tbsp of enchilada sauce over the base of a baking dish so the first tortillas do not stick.
- Line the dish with tortillas, cutting them in half and arranging the straight edges against the sides of the dish to cover the base.
- Spread half the pork filling evenly over that first tortilla layer.
- Add a second layer of tortillas and spread the remaining filling across it.
- Finish with a third layer of tortillas, pour the remaining 3/4 cup enchilada sauce over the top, and scatter the grated mozzarella across the surface.
- Bake the stack for 20 to 25 minutes until the cheese has melted and started to turn golden at the edges.
- Rest the lasagna stack for 5 minutes, garnish it with finely chopped parsley or coriander, and cut it into wedges to serve.
Prep: 10 min · Cook: 25 min · Total: 35 min
Nutrition (per serving, where published)
670 kcalCalories
39.3 gProtein
38.6 gCarbs
38.9 gFat
13 gSaturates
3.1 gFibre
3 gSugars
1520 mgSodium
136 mgCholesterol
663 mgPotassium
229 mgCalcium
3.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data