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

Sauce:
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.