ENCHALASAGNA

Enchalasagna image

Provided by Damaris Phillips

Time 1h45m

Yield 8 to 12 servings

Number Of Ingredients 17

Coconut oil, for sauteing
3 very ripe medium plantains, peeled and sliced into thirds (see Cook's Note)
1 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
18 small corn tortillas (5 1/2 inches wide)
Three 14-ounce jars of your favorite roasted salsa, medium spicy
1 cup cooked rice
1 cup frozen corn
One 15-ounce can black beans, drained and rinsed
One 1-ounce package fajita seasoning mix
16 ounces Jack cheese, shredded
30 tortilla chips, ground like panko breadcrumbs
Sour cream
Salsa
Fresh cilantro, chopped
Avocado slices

Steps:

Preheat the oven to 350 degrees F.
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.
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.
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.
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.
Bake, uncovered, until the top is golden brown and bubbly, 35 to 45 minutes.
Top as you like, and enjoy! Enchalasagna!!!!!!!