Cheesy Tex-Mex Pork Enchilada Lasagna

with sour cream and green onions

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

You like lasagna; in fact, you love it. You're a baked noodles-and-cheese man or woman all the way. You relate to Garfield the cat in lasagna-love, and not liking Mondays. But you also love taco Tuesday. What's Wednesday's child to do? Eat this Mexican-inspired lasagna Thursday, Friday, and every day of the week in between.

In Your Box (serves 2)

  • Info
    2 oz. Shredded Oaxacan Cheese
  • 1 Tbsp. Taco Seasoning
  • 8 fl. oz. Red Enchilada Sauce
  • Info
    1 oz. Ricotta
  • 12 oz. Ground Pork
  • Info
    1 oz. Sour Cream
  • 6 Small Corn Tortillas
  • 2 Green Onions

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    711
  • Carbohydrates
    44g
  • Fat
    38g
  • Protein
    46g
  • Sodium
    1719mg

Recipe Steps

You Will Need

  • Salt
  • Cooking Spray
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan
  • 1 Medium Oven-Safe Casserole Dish

Before You Cook

  • 1

    Prepare the Ingredients

    Trim and thinly slice green onions, keeping white and green portions separate. Halve tortillas. In a mixing bowl, combine ricotta and 1 Tbsp. water. Set aside.

  • 2

    Cook the Pork

    Spray a medium non-stick pan with cooking spray and place over medium heat. Add ground pork and white portions of green onions to hot pan. Stir occasionally, breaking up meat with a spoon until no pink remains, 5-7 minutes. Add ¼ cup water, seasoning blend, and a pinch of salt. Bring to a simmer. Once simmering, stir occasionally until liquid has almost completely evaporated, 2-4 minutes. Remove from burner.

  • 3

    Assemble the Lasagna

    Lay four tortilla halves in bottom of prepared casserole dish. For best results, use a 1 or 1½ quart casserole dish. Spread evenly with half the ricotta mixture. Top with pork mixture, then ⅓ cup enchilada sauce, then ⅓ the cheese, all in even layers. Top cheese with four more tortilla halves. Repeat exact same layering as above. You will use all the ricotta and pork mixtures. Top with four more tortilla halves. Coat with remaining enchilada sauce and top with remaining cheese.

  • 4

    Bake the Lasagna

    Bake in hot oven until cheese is melted and sauce is bubbly, 15-18 minutes. Carefully remove from oven and let cool slightly, 5 minutes.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, topping lasagna with sour cream and green portions of green onions. Bon appétit!

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