Low Carb Layered "enchilada"
- Ready In:
- 50mins
- Ingredients:
- 26
- Serves:
-
6
ingredients
-
chicken
- 2 lbs chicken, cooked and shredded
- 2 tablespoons olive oil
- 1 small onion, diced
- 1⁄2 red bell pepper, diced
- 1⁄2 green bell pepper, diced
- 2 sweet peppers, diced (or 1 jalapeno)
- 2 -4 garlic cloves, minced
- 2 teaspoons cumin
- 1 teaspoon nutmeg (or cinnamon)
- 1⁄2 tablespoon sambal oelek
- 2 tablespoons chicken broth
-
Sauce
- 8 ounces tomato sauce
- 8 ounces water
- 8 ounces chicken broth
- 1⁄4 teaspoon guar gum
- 1 star anise
- 2 teaspoons agave nectar (or sugar)
- 1 tablespoon chili powder
- 1⁄2 tablespoon cumin
- 1⁄2 teaspoon nutmeg
- 1 teaspoon unsweetened cocoa
- 1 garlic clove
- 1 teaspoon cilantro
- 1 tablespoon red wine vinegar
-
Layers
- 4 fried tortillas (Flour Tortilla Recipe)
- 6 ounces cheddar cheese, shredded
directions
- Chicken:.
- Heat the oil and add the peppers and onion. Saute until the onions are starting to get clear. Add the spices. Cook until onions are clear.
- Add chicken and mix together. Allow to heat through, or cook all the way if you are using raw chicken.
- Sauce:.
- Mix tomato sauce, water, and chicken broth and bring to a low simmer. Add the guar gum. You can use cornstarch or flour if you aren't low carb and don't have guar gum, but I don't know how much would be appropriate.
- Add the agave, chili powder - I use a mix of chili powders (chipotle and ancho) for a deeper flavor, cumin, nutmeg, cocoa, garlic, and cilantro. Let the sauce cook for about five minutes and then add the vinegar and star anise. Let cook until it begins to thicken.
- Remove the star anise.
- Putting it together:.
- Lightly oil a 9x5 baking dish. Place two fried tortillas in the bottom, side by side. Cover with half the chicken, half the sauce, and half the cheese. Repeat with last two tortillas. The recipe actually makes eight, we used the last four as sopapillas covered in honey!
- You can also use regular tortillas and roll the meat in them, add sauce and cheese, and then bake.
- Bake at 350 for 20 minutes, or until cheese is bubbling.
- Serve and add sour cream, diced tomatoes, or anything else that sounds good. Garnish with fresh cilantro.
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RECIPE SUBMITTED BY
<p>I love studying history! Most of the cookbooks I am collecting are half history book, half cookbook. <br /> <br />One of the best cookbooks I have ever read is Jewish Holiday Baking by Marcy Goldman. I like anything by Mollie Katzen, too. <br /> <br />I am trying to get better at making soups. I am also making forays into Russian cooking. <br /> <br />I am on a low carbohydrate diet for various and sundry health reasons. It's a lot of fun tweaking recipes to be low carb enough for me to enjoy. I've become a much better cook because of it. <br /> <br />I love sewing, embroidery, cooking, baking, and dancing. I just got a full time job again so I am relearning how to fit my cooking in around a strict schedule. The crock pot is once again my best friend.</p>
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