Friday, April 11, 2014

Chicken and Banana Enchilasagna

Ok that last recipe with the banana sauce was SO delicious my husband requested I make it into an Enchilada recipe....I decided to thin it a bit and to make it into a version of my Enchilasagna recipe!

1lb chicken thighs or breasts, seasoned, cooked  and shredded
15-6 inch corn tortillas, quartered
2 cups cooked black beans
8 oz  or more shredded cheese....I used Chipotle Gouda and Pepper Jack , Monterrey Jack is good if you dont want the spice

Banana Sauce:
1 TB olive oil
1 medium bell pepper, diced(color of your choice, I used red) 
1/4 cup onion, diced 
1 clove garlic, minced 
2 medium bananas, mashed 
1 cup chicken broth
 3/4 cup sour cream 
1/4-1/2 tsp red pepper flakes
 salt and pepper to taste

Preheat oven to 350

Heat olive oil over medium heat, add pepper, onion and garlic. Cook until tender and fragrant.

Add chicken broth and banana and mix to a smooth consistency.

Gently mix in sour cream and seasonings to taste.

Set aside 1 1/2 cups of the sauce. Mix chicken and beans into the remaining sauce.

In a 9 x 13 pan  pour 1/2 cup of the reserved sauce, spread to all corners.

Layer 5 of the tortillas (total of 20 quarters),

 then spread over 1/2 of the chicken and bean mixture and 1/3 of your cheese. Repeat the layer, tortillas, chicken and beans, cheese

 then 1 last layer of tortillas, top with remaining reserved sauce and the last 1/3 of the cheese.

Cover with foil and bake at 350 for 45 minutes, uncover and bake 15 minutes more.

Allow to stand 10-15 minutes before cutting.

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