Mexican Enchiladas Stack – Best Fast Simple Lunch & Healthy Food Recipe Ideas

  1. Preheat oven to 180C/350F.
  2. Combine the Pork Carnitas, corn, black beans, capsicum and 1½ cups of enchilada sauce in a bowl. Mix to combine.
  3. Spread 1 tbsp of enchilada sauce on the base of a baking dish.
  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.
    Spread half the filling across the tortillas.
  5. 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.
  6. 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.

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: ½ tsp cumin powder, ½ tsp paprika, ½ tsp dried oregano, pinch of chilli powder (optional), salt and pepper.

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