Enchalasagna

  • prep time15 min
  • total time 85 min
  • serves 8 - 12

An amazing blend of Italian and Mexican cuisine comes together in this fun dish marrying enchiladas and lasagna. Muy mangia!

5 Ratings
Directions for: Enchalasagna

Ingredients

Enchalasgna

Coconut oil, for sauteing

3 plantains, very ripe peeled and sliced into thirds (see Cook's Note)

½ inch medium onion, cut into 1/2-inch slices

1 red bell pepper, seeded and sliced 1/2-inch thick

Kosher salt and coarsely ground black pepper

5 ½ inches corn tortillas, (18 small wide)

4 (14-oz) jars your favorite roasted salsa, medium spicy

1 cup cooked rice

1 cup frozen corn

1 (15-oz) can black beans, drained and rinsed

1 (1-oz) package fajita seasoning mix

16 oz Jack cheese, shredded

30 tortilla chips, ground like panko breadcrumbs

Sour cream, for garnish (optional)

Salsa, for garnish (optional)

Fresh cilantro, chopped, for garnish (optional)

Avocado slices, for garnish (optional)

Optional Toppings

Sour cream

Salsa

Fresh cilantro, chopped

Avocado slices

Directions

Enchalasgna

1. Preheat the oven to 350ºF.

2. Melt 1 teaspoon coconut oil in a saute pan over medium-low heat. When hot, add the plantains and cook until tender and darkly caramelized on both sides, about 10 minutes. Add more coconut oil as needed, a teaspoon at a time, if the pan gets dry. Remove the plantains from the pan and set aside.

3. Add the onions and peppers to the pan and sprinkle with salt and pepper. Saute until golden brown and tender, 8 to 10 minutes. Set aside.

4. Melt 1/2 teaspoon coconut oil in a small saute pan over medium heat. Fry the tortillas in the oil until golden brown and crispy, 1 to 2 minutes per side. Remove to a paper-towel-lined plate and reserve.

5. Pour 1 1/2 cups of the salsa into a 9-by-13-inch baking dish. Add a layer of 6 tortillas, then layer with half of the rice, corn, black beans, sauteed onions and peppers and fried plantains. Sprinkle with half of the fajita seasoning and one-third of the Jack cheese. Add another layer of 6 tortillas and spread evenly with 1 1/2 cups of the salsa. Repeat the layering. Top with the remaining 6 tortillas, 1 1/2 cups salsa, Jack cheese and the ground tortilla chips.

6. Bake, uncovered, until the top is golden brown and bubbly, 35 to 45 minutes.

7. Top as you like, and enjoy! Enchalasagna!!!!!!!

8. Cook's Note: Very ripe plantains will be soft to the touch, with black or nearly black peels.

Optional Toppings

1. Preheat the oven to 350 degrees F.

2. Melt 1 teaspoon coconut oil in a saute pan over medium-low heat. When hot, add the plantains and cook until tender and darkly caramelized on both sides, about 10 minutes. Add more coconut oil as needed, a teaspoon at a time, if the pan gets dry. Remove the plantains from the pan and set aside.

3. Add the onions and peppers to the pan and sprinkle with salt and pepper. Saute until golden brown and tender, 8 to 10 minutes. Set aside.

4. Melt 1/2 teaspoon coconut oil in a small saute pan over medium heat. Fry the tortillas in the oil until golden brown and crispy, 1 to 2 minutes per side. Remove to a paper-towel-lined plate and reserve.

5. Pour 1 1/2 cups of the salsa into a 9-by-13-inch baking dish. Add a layer of 6 tortillas, then layer with half of the rice, corn, black beans, sauteed onions and peppers and fried plantains. Sprinkle with half of the fajita seasoning and one-third of the Jack cheese. Add another layer of 6 tortillas and spread evenly with 1 1/2 cups of the salsa. Repeat the layering. Top with the remaining 6 tortillas, 1 1/2 cups salsa, Jack cheese and the ground tortilla chips.

6. Bake, uncovered, until the top is golden brown and bubbly, 35 to 45 minutes.

7. Top as you like, and enjoy! Enchalasagna!!!!!!!

See more: Cheese, Dinner, Bake, Beans, Italian, Mexican, Rice/Grain, Saute, Vegetables


https://www.foodnetwork.ca/recipe/enchalasagna/16416/

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