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
Scale
- 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