When culinary worlds collide, magic can happen. Enter the delightful Mexican Enchilada Lasagna, a delectable mash-up of two beloved dishes that results in a satisfying, savory explosion of flavors. Imagine the classic comfort of lasagna transformed with the robust spices and tastes of Mexican cuisine. This dish brilliantly marries layers of saucy enchilada components with the familiar structure of baked lasagna, creating a meal that’s both hearty and flavor-packed.
The allure of this recipe extends beyond its tantalizing taste. Its simplicity makes it perfect for weeknight dinners or as a make-ahead dish for meal prep. Filled with tender Pork Carnitas, sweet corn, hearty beans, and a rich homemade enchilada sauce, it’s an adaptable recipe that can easily be modified to suit your protein preferences. If you appreciate culinary versatility and vibrant flavors, this dish is tailored just for you.
Why You’ll Love This Mexican Enchilada Lasagna
- Flavorful Fusion: Enjoy the best of Mexican and Italian cuisines in one dish.
- Customizable: Easily adjust the ingredients to suit dietary needs or preferences.
- Freezer-Friendly: Perfect for meal prep or busy weeknights.
- Comfort Food: Provides a warm, cheesy, and saucy experience that everyone loves.
Preparation Phase & Tools to Use
Before embarking on your journey to create the ultimate Mexican Enchilada Lasagna, it’s crucial to prepare your workspace to ensure a smooth cooking experience. Begin by organizing all your ingredients and clearing your countertops for ample preparation space. You’ll need a 9×13-inch baking dish, a sharp knife for chopping, and a reliable mixing bowl.
Assembling the lasagna requires a bit of layering technique, so having a cutting board handy will help when it comes to preparing your tortillas. Depending on your preference, you may opt for a cast iron skillet to prepare your homemade enchilada sauce, which will add an extra layer of authenticity and richness to the dish.
Ingredients
- 5–6 large tortillas (flour or corn)
- 2 cups shredded Pork Carnitas (or cooked shredded chicken/beef)
- 1 can (400g / 15oz) corn kernels, drained
- 1 can (400g / 15oz) black beans or red kidney beans, drained
- 1 small red bell pepper, diced
- 2¼ cups enchilada sauce (preferably homemade)
- 1 cup grated mozzarella cheese (or any melting cheese)
- Fresh parsley or cilantro, finely chopped (for garnish)
Instructions
Step 1: Prepare the Mixture
Begin by preheating your oven to 350°F (180°C). In a spacious mixing bowl, combine the shredded Pork Carnitas, corn, beans, diced red bell pepper, and 1½ cups of enchilada sauce. Stir the ingredients together thoroughly to ensure the sauce evenly coats the mixture, which will form the flavorful base of your lasagna.
Step 2: Arrange the Layers
Prepare a 9×13-inch baking dish by spreading a tablespoon of enchilada sauce over the base. This will prevent the tortillas from sticking and add moisture to the bottom layer. Cut the tortillas in half and place them cut-side out along the edges of the dish. Use any additional tortilla pieces to fill in solid base coverage, creating a structured layer for the filling.
Step 3: Building the Lasagna
Spread half of the prepared pork mixture over the tortilla base, ensuring an even distribution. Follow by adding another layer of tortillas. Pour the remaining filling over the new tortilla layer, smoothing it out to reach all corners. Cover with a final layer of tortillas before drizzling the remaining ¾ cup of enchilada sauce evenly across the top. Generously sprinkle the grated cheese to form the final layer, readying it for baking.
Step 4: Baking Perfection
Place the prepared lasagna into the preheated oven and bake uncovered for approximately 20–25 minutes. You’ll know it’s done when the cheese is golden brown and bubbling enticingly. Remove from the oven and let it stand for about 5 minutes before serving, allowing the layers to set for better slicing and serving. Garnish each portion with a sprinkle of fresh parsley or cilantro for added flavor and a pop of color.
Variations
- Protein: Substitute the Pork Carnitas with shredded chicken or beef for a different twist on flavor.
- Vegetables: Enhance the dish with additional veggies such as spinach, mushrooms, or zucchini.
- Spices: Spice up the lasagna with jalapeños or chili flakes for those who prefer a spicy kick.
Cooking Notes
- Ensure the enchilada sauce coats the mixtures well to prevent dryness.
- If using corn tortillas, consider slightly toasting them beforehand to avoid a mushy texture in the final dish.
Serving Suggestions
- Pair the lasagna with a fresh salad or a side of Mexican rice for a complete meal.
- Top servings with sliced avocado, sour cream, or diced tomatoes for an extra fresh burst of flavor.
Tips
- For best results, use homemade enchilada sauce to elevate the overall flavor of the dish.
- Allow the lasagna to rest before serving to maintain structure and flavor integrity.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 35–40 minutes
Nutritional Information
- Calories: Approximately 450 per serving
- Protein: 25g per serving
- Sodium: 850mg per serving
FAQs
Can I make this dish ahead of time?
Absolutely! This recipe is perfect for making ahead. Simply assemble the lasagna, cover, and refrigerate for up to a day before baking.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Is it possible to freeze Mexican Enchilada Lasagna?
Yes, it freezes well. Freeze before baking for best results, then bake straight from the freezer, adding an additional 10-15 minutes to the cooking time.
What can I use instead of tortillas?
You can use lasagna sheets, but remember to pre-cook them according to package instructions before layering.
Conclusion
Bringing together two beloved cuisines, the Mexican Enchilada Lasagna is a delightful dish that promises to impress with every bite. Whether you’re a fan of Mexican flavors or the comforting structure of lasagna, this fusion offers the best of both worlds. Its customizable nature allows you to adjust ingredients to preference, making it a versatile option for any meal. Try this recipe soon, and don’t hesitate to share your thoughts and any variations you’ve attempted in the comments below.
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Mexican Enchilada Lasagna
- Total Time: 35–40 minutes
- Yield: 6 servings 1x
Description
When culinary worlds collide, magic can happen. Enter the delightful Mexican Enchilada Lasagna, a delectable mash-up of two beloved dishes that results in a satisfying, savory explosion of flavors.
Ingredients
- 5–6 large tortillas (flour or corn)
- 2 cups shredded Pork Carnitas (or cooked shredded chicken/beef)
- 1 can (400g / 15oz) corn kernels, drained
- 1 can (400g / 15oz) black beans or red kidney beans, drained
- 1 small red bell pepper, diced
- 2¼ cups enchilada sauce (preferably homemade)
- 1 cup grated mozzarella cheese (or any melting cheese)
- Fresh parsley or cilantro, finely chopped (for garnish)
Instructions
- Begin by preheating your oven to 350°F (180°C). In a spacious mixing bowl, combine the shredded Pork Carnitas, corn, beans, diced red bell pepper, and 1½ cups of enchilada sauce. Stir the ingredients together thoroughly to ensure the sauce evenly coats the mixture, which will form the flavorful base of your lasagna.
- Prepare a 9×13-inch baking dish by spreading a tablespoon of enchilada sauce over the base. This will prevent the tortillas from sticking and add moisture to the bottom layer. Cut the tortillas in half and place them cut-side out along the edges of the dish. Use any additional tortilla pieces to fill in solid base coverage, creating a structured layer for the filling.
- Spread half of the prepared pork mixture over the tortilla base, ensuring an even distribution. Follow by adding another layer of tortillas. Pour the remaining filling over the new tortilla layer, smoothing it out to reach all corners. Cover with a final layer of tortillas before drizzling the remaining ¾ cup of enchilada sauce evenly across the top. Generously sprinkle the grated cheese to form the final layer, readying it for baking.
- Place the prepared lasagna into the preheated oven and bake uncovered for approximately 20–25 minutes. You’ll know it’s done when the cheese is golden brown and bubbling enticingly. Remove from the oven and let it stand for about 5 minutes before serving, allowing the layers to set for better slicing and serving. Garnish each portion with a sprinkle of fresh parsley or cilantro for added flavor and a pop of color.
Notes
Ensure the enchilada sauce coats the mixtures well to prevent dryness. If using corn tortillas, consider slightly toasting them beforehand to avoid a mushy texture in the final dish.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 850 mg
- Protein: 25 g