MEXICAN LASAGNA ENCHILADA STACK

Mexican Lasagna Enchilada Stack image

Provided by @MakeItYours

Number Of Ingredients 8

5 - 6 tortillas
2 cups shredded Pork Carnitas (Mexican Pulled Pork) (see notes)
1 can (400g/15oz) corn
1 can (400g/15oz) black beans or red kidney beans
1 small red capsicum (bell pepper), diced
2¼ cups enchilada sauce, separated (preferably homemade - here's my Easy Classic Enchilada Sauce)
1 cup grated mozzarella cheese (or any other melting cheese)
Fresh parsley or coriander, finely chopped (optional - for garnish)

Steps:

Preheat oven to 180C/350F.
Combine the Pork Carnitas, corn, black beans, capsicum and 1½ cups of enchilada sauce in a bowl. Mix to combine.
Spread 1 tbsp of enchilada sauce on the base of a baking dish.
Line the baking dish with tortillas. I find the best way to do this is to cut the tortillas in half, place 2 on the baking dish (with the straight cut side lined to the edge of the baking dish), then cut 1 tortilla into 6 to 8 pieces and use those wedges to fill the gaps.
Spread half the filling across the tortillas.
Top with another layer of tortillas, then spread the remaining filling on top.
Top with a third and final layer of tortillas. Spread remaining enchilada sauce (3/4 cup) across the top, then sprinkle with mozzarella cheese.
Bake for 20 to 25 minutes until the cheese is melted and started to turn golden.
Let stand for 5 minutes, then garnish with parsley or coriander if desired and serve.