Mexican Lasagna Enchilada Stack
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A layered enchilada casserole made with pork carnitas, corn, black beans, cheese, and enchilada sauce. Hearty and warming with Mexican flavors, it's a crossover between traditional enchiladas and lasagna.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 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))
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1728mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 561mg
- Calcium
- 222mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1728MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.