Mexican Lasagna Enchilada Stack

Name: Mexican Lasagna Enchilada Stack
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 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; 2 1/4 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)

Prep 10m

Cook 25m

Total 35m

Meals

recipetineats.com

Ingredients

(Servings: 4)

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

2 1/4 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

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Nutrition Facts

Calories

500kcal

25%
Fat

20g

30%
Saturated Fat

8g

40%
Carbohydrates

50g

16%
Fiber

8g

32%
Sugar

10g

20%
Protein

30g

60%
Cholesterol

80mg

26%
Sodium

1,200mg

50%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

1. You can substitute the Pork Carnitas with any shredded or diced (cooked) chicken, beef or pork. If the meat is not flavoured, I recommend sprinkling some spices on the meat before mixing with the other ingredients: 1/2 tsp cumin powder, 1/2 tsp paprika, 1/2 tsp dried oregano, pinch of chilli powder (optional), salt and pepper.

2. Nutrition per serving.

Mexican Lasagna Enchilada Stack

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Notes

Comments

Nutrition Facts