Mexican Lasagna Enchilada Stack

Method9 steps

1. 1

   Step 1: Preheat the oven to 180°C (350°F). Use a baking dish about 20 × 30 cm (8 × 12 inches).

2. 2

   Step 2: Mix the ready shredded pork carnitas (2 cups), drained corn (1 can), drained black beans (1 can) and diced red bell pepper (1 small) with 1½ cups of the enchilada sauce in a bowl.

   Uses 2 cups ready seasoned shredded pork carnitas · 1 can corn, about 400 g net, drained · 1 can black beans, about 400 g net, drained · 1 small red bell pepper, diced · 1½ cups enchilada sauce for the filling

3. 3

   Step 3: Spread the separate tablespoon of enchilada sauce (1 tbsp) over the base of the baking dish.

   Uses 1 tbsp ready enchilada sauce for the dish base

4. 4

   Step 4: Line the sauced dish from step 3 with a first layer of tortillas. Cut tortillas into halves to fit the straight edges, using smaller wedges to fill gaps. Keep enough tortillas for two more layers.

   Uses baking dish with its tablespoon sauce · Tortillas for the first layer, from the 5–6-tortilla supply

5. 5

   Step 5: Spread half the filling from step 2 over the tortilla layer from step 4.

   Uses dish with first tortilla layer · half the mixed carnitas filling

6. 6

   Step 6: Add a second layer of tortillas to the filled dish from step 5, then spread all the remaining half of the filling from step 2 on top.

   Uses dish with first tortilla and filling layers · Tortillas for the second layer, from the reserved supply · remaining half of the mixed carnitas filling

7. 7

   Step 7: Add the third and final tortilla layer to the dish from step 6. Spread the reserved ¾ cup enchilada sauce over it, then sprinkle with all the grated mozzarella (1 cup).

   Uses dish with two tortilla and filling layers · Remaining tortillas for the final layer · Reserved ¾ cup enchilada sauce for the topping · 1 cup grated mozzarella cheese

8. 8

   Step 8: Bake the assembled dish from step 7 for about 20–25 minutes, checking from 20 minutes, until the cheese has melted and starts turning golden and the center reaches at least 74°C (165°F). Continue baking as needed.

   Check the enchilada casserole · 20 minUses assembled tortilla casserole

9. 9

   Step 9: Let the baked casserole from step 8 stand for 5 minutes. Garnish with the optional chopped parsley, then cut and serve as 4 generous or 6 small portions.

   Rest the baked enchilada casserole · 5 minUses fully heated baked casserole · Fresh parsley, finely chopped, optional for garnish