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    Wade Hammond-MexicanLasagna

Mexican Lasagna

Serves portions

Preheat oven to 350°F. Combine enchilada sauce and chopped olives in a large bowl. One at a time,
place tortillas into the sauce, coating both sides generously and then arrange…

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Prep Time:

20 Minutes

Cook Time:

35 Minutes

Ingredients:


  • Del Real Foods Products
  • 1 - 16 oz. package Del Real Carnitas, defrosted and shredded
  • 1 container of Del Real Fire Roasted Red Salsa

  • Sauce
  • 24 oz. can mild enchilada enchilada sauce (La Victoria)
  • 1 small can of chopped black olives

  • Lasagna
  • 32 oz. Block of Monterey Jack Cheese, grated
  • 1 small bag corn tortillas (at least 24)


Instructions:

Preheat oven to 350°F. Combine enchilada sauce and chopped olives in a large bowl. One at a time,
place tortillas into the sauce, coating both sides generously and then arrange in a single layer in a
deep 9″ x 13″ baking pan. Tear tortillas to fit when necessary. Next, place a thin layer of shredded
carnitas onto the layer of tortillas. Now, gently spoon the Fire Roasted Red Salsa onto the pork and
smooth with fingers. Sprinkle about 1/4 of the cheese and repeat the layering process. You should
be able to achieve 4 to 5 layers depending on the depth of your pan. Place dish uncovered on the
top shelf of oven and bake for 35-40 minutes until the top begins to turn golden brown. Allow the
Mexican Lasagna 10 minutes to rest before cutting into it.

  • Donna Smith

    Sounds good! I would add onion. I would also alternate layers of the Lasagna with beans.

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