A great throw together lasagne that’s freezer friendly!
This recipe is part of a series where I show you How to Make 5 AWESOME Mexican Freezer Friendly meals (for 4 people) in 1 hour for $50 using one batch of Pork Carnitas.
Great things happen when you do a mash up of two of my favourite cuisines! Basically it’s an enchilada layered up like a lasagna, then baked until bubbly and golden. Because it’s made with leftover Pork Carnitas (Mexican Pulled Pork) which is already seasoned, all that’s required is to mix it up with enchilada sauce, capsicum, corn and beans, then just layer it with tortillas. I’ve also included directions to make this with chicken or beef. You just need to add some flavourings (because the Pork Carnitas are cooked with seasonings).
This Mexican Lasagna is great for freezing. It’s better to freeze it before baking, then defrost completely to bake. But it also freezes quite well after baking so it’s a great way to keep leftovers.
This recipe is part of series where I show you How to Make 5 Mexican Freezer Friendly meals in 1 hour for $50 using one batch of Pork Carnitas. Each meal serves 4 so if you’re cooking for 2, then you’ll be able to make 10 meals!! And it’s a super cost effective menu because there’s a lot of common ingredients, plus a little bit of Pork Carnitas goes a long way.
Because this recipe is part of a series, I used Homemade Enchilada Sauce which I also used for other recipes. You can use store bought, but I really do encourage you to consider making your own because it only takes 10 minutes, it’s cheaper and tastes so great! It will last in the fridge for up to a week or in the freezer for up to 3 months.
Hope you enjoy! Just leave me a comment if you have any questions, or drop me an email!
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Mexican Lasagna Enchilada Stack
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)
Instructions
- Preheat oven to 180C/350F.
- Combine the Pork Carnitas, corn, black beans, capsicum and 1 1/2 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.
Recipe Notes:
Nutrition Information:
I’ve made this in a circular cake tin with one tortilla per layer.
This was amazingly good, with a little sour cream to top it off. Making the enchilada sauce from scratch was useful too. Wonderful recipe, thanks Nagi ! The goodness just keeps on coming.
I want to freeze this before baking, Can I freeze it in a metal casserole pan then defrost in the refrigerator and bake all in the same pan?
Do the tortillas need to be cooked already before laying them or is it alright just straight from the package?
Hi Paul, I use them straight from the pack – N x
This worked really well. I used leftover pulled pork and made the suggested enchilada sauce as it was much cheaper than buying a jar of ready made sauce. I also used 8 tortillas and just cut them in half and placed the flat side on the four edges of a small square baking dish which meant I got 4 layers. I had never made a tortilla bake before but seeing how incredibly easy they are and how well they turn out, I will be making this and other similar recipes from now on. Thanks for posting Nagi, you rock!
What a great idea Joanna!
I am looking forward to making the Mexican lasagna enchilada
stack, since all your recipes are fantastic. I have one question, what size baking dish do you recommend?
Hi nagi,
Hoping to give this a go. I have greek pita bread and mission wholegrain wraps staring at me from the fridge? would they be any good or do I have to get a tortilla ? Whatever makes this taste good, I will go for it.
I think they will be just fine Marwa!
I really like Mexican Lasagna Enchilada Stack. It feels very good. I tried it at home and it was great. thanks.
I’m so pleased to hear that Robert! Thanks for letting me know you enjoyed it – N x ❤️
If I bake it and then frreeze it what is the best temperature and time to reheat?
180C/350F for 15 – 20 minutes covered (thaw first, it will take way too long to reheat from frozen) 🙂
What type tortillas, flour or corn, for either this Mexican Lasagna or Pork Carnitas Enchaladas? Have looked over both recipes many times yet just see “tortillas”..?
Hi Siri! Any will be fine, whatever you prefer! I mix it up! 🙂
sign me up to receive receipes please
Hi Lynette! If you just look on the right side of my site you’ll see a box to enter your email so you can be on my mailing list and get an email each time I publish I new recipe! 🙂
I guess what they say is true what’s old is new. My mom who is as white as they come, but had the good fortune to marry a great Mexican from Yuma, Arizona made this recipe for us when we were young. No black beans she used pinto instead. In fact I sent this to my sister and she couldn’t believe it! Now this may not sound so unusual but I’m 62 and she’s 58! Thanks for memories long forgotten.
If I assemble the Mexican pork lasagna and put it straight into the freezer, what’s the best way to reheat? Can you bake it frozen or do you need to thaw? What temp and time? Thanks for this recipe, btw, I can’t wait to try it!
Hi Katrina! From frozen at 180C/350F, it will take around 45 to 50 minutes so I suggest covering in foil so the surface doesn’t overcook, then take it off for the last 10 minutes. If it’s defrosted, 30 minutes should do the trick! I just stick a knife in the middle to check 🙂
What sized baking dish does this recipe use?
Hi Sabrina! I used a dish that is 20cm x 30cm / 8″ x 12″. Sorry for the delay responding, had to wait for my friend to return this dish!
What do you like better in this recipe? Corn or Flour Tortillas?
Hi Matt! To be honest, I can’t tell the difference 🙂 I use flour by default as it is what I usually have on hand, but I have made it many times using corn tortillas too.
Good to know! Thank you! I guess I’ll just have to make one of each 😉
Yes, and then do a blind tasting to see if you you can tell the difference! 🙂
Love this. Pinned! It looks so delicious. Of course, I’d eat it with Sriracha lol.
Ha! I agree, sriracha goes with everything! Yes, a good dollop of it certainly wouldn’t go astray in this!
Definitely craving all of the cheesey deliciousness of this lasagna enchilada stack right now. As a Mexican food lover I can never go past a good Mexican inspired dish – so I definitely will be recreating your yummy recipe Nagi!
Thanks Thalia! I agree, Mexican in pretty much any shape or form will get me every time!
Very creative recipe as usual! I now have to buy carnitas to recreate it. Pictures look yummy!
Thanks! But no need to buy carnitas, just used shredded chicken! 🙂
This looks awesome and I love that it only takes 35 minutes to make – Corn, beans, pork , enchilada sauce , what’s not to love?
Thanks! Might not be authentic Mexican but it sure tastes great! 🙂
Hi Nagi, the layer of the Lasagna looks so perfect, great pictures. Corn, black beans and mozzarella cheese are my favorite ingredients. I can’t resist this. 🙂
Thanks Amallia! It is a great combination of flavours. Can’t really go wrong!