Mexican Lasagna Enchilada Stack

An enchilada - layered like a lasagna! Made with Pork Carnitas (Mexican Pulled Pork) but you can substitute with any shredded or diced (cooked) chicken, beef or pork. This recipe makes 4 generous servings or 6 small servings.

Ingredients

• 1 can (400g/15oz) corn
• 1 can (400g/15oz) black beans ( or red kidney beans)
• 5 - 6 tortillas
• 2 cups shredded Pork Carnitas ((Mexican Pulled Pork) (see notes))
• 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))
• Fresh parsley or coriander (, finely chopped (optional - for garnish))

Instructions

1. 1

   Preheat oven to 180C/350F.

2. 2

   Combine the Pork Carnitas, corn, black beans, capsicum and 1 1/2 cups of enchilada sauce in a bowl. Mix to combine.

3. 3

   Spread 1 tbsp of enchilada sauce on the base of a baking dish.

4. 4

   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.

5. 5

   Spread half the filling across the tortillas.

6. 6

   Top with another layer of tortillas, then spread the remaining filling on top.

7. 7

   Top with a third and final layer of tortillas. Spread remaining enchilada sauce (3/4 cup) across the top, then sprinkle with mozzarella cheese.

8. 8

   Bake for 20 to 25 minutes until the cheese is melted and started to turn golden.

9. 9

   Let stand for 5 minutes, then garnish with parsley or coriander if desired and serve.