Enchalasagna
Serves: 5
Eloise Gerhold
1 January 1970
Based on User reviews:
48
Spice
44
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 medium
Onion (cut into 1/2-inch slices)18 small
Corn Tortilla (5 1/2 inches wide)1 cup
Cooked Rice1 cup
Corn (frozen)450 g
Jack Cheese (shredded)1
SalsaDirections:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
Melt 1 teaspoon coconut oil in a saute pan over medium-low heat
4
When hot, add the plantains and cook until tender and darkly caramelized on both sides, about 10 minutes
5
Add more coconut oil as needed, a teaspoon at a time, if the pan gets dry
6
Remove the plantains from the pan and set aside
7
Add the onions and peppers to the pan and sprinkle with salt and pepper
8
Saute until golden brown and tender, 8 to 10 minutes
9
Set aside
10
Melt 1/2 teaspoon coconut oil in a small saute pan over medium heat
11
Fry the tortillas in the oil until golden brown and crispy, 1 to 2 minutes per side
12
Remove to a paper-towel-lined plate and reserve
13
Pour 1 1/2 cups of the salsa into a 9-by-13-inch baking dish
14
Add a layer of 6 tortillas, then layer with half of the rice, corn, black beans, sauteed onions and peppers and fried plantains
15
Sprinkle with half of the fajita seasoning and one-third of the Jack cheese
16
Add another layer of 6 tortillas and spread evenly with 1 1/2 cups of the salsa
17
Repeat the layering
18
Top with the remaining 6 tortillas, 1 1/2 cups salsa, Jack cheese and the ground tortilla chips
19
Bake, uncovered, until the top is golden brown and bubbly, 35 to 45 minutes
20
Top as you like, and enjoy! Enchalasagna!!!!!!!