Author Notes
I am constantly adapting and reinventing low carb recipes according to tastes and ingredients that I like. I got to tell you, this is delicious, and I am loathe to say that too often. I even thought for a moment that I was coining the term "mexitalian," but 60,000 hits on Google is convincing that I was not the first one there.
This recipe was inspired by:
http://www.kalynskitchen.com/2014/01/green-chile-chicken-mock-enchilada-casserole.html#more AND
http://www.lowcarbmaven.com/easy-low-carb-red-enchilada-sauce/
I am listing amounts here, but I also admit this is mostly a post hoc estimation of what I used.
—Brian Coppola
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Ingredients
- Red Sauce
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2 cups
low sodium chicken broth
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1 tablespoon
cornstarch
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1
large jalapeno pepper, quartered with seeds left in
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1/8 cup
currants
-
12 ounces
lower sodium tomato paste
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2-3 tablespoons
chili powder
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1 tablespoon
cumin seeds
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1 teaspoon
dry mustard
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1 teaspoon
garlic powder
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1 teaspoon
onion powder
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1 teaspoon
oregano leaves
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1/2 teaspoon
jalapeno powder
-
1/2 teaspoon
ground cinnamon
-
1/2 teaspoon
ground cloves
-
1
bay leaf
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4 ounces
cream cheese
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1/2 cup
sour cream
- Chicken, Pepper, and Bean Casserole
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2 cups
red sauce (above)
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1.5 pounds
boneless-skinless chicken breast, sliced into strips, boiled in water for 15 minutes, cooled and shredded
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24 ounces
roasted red peppers, drained
-
15 ounces
black beans, drained and rinsed
-
16 ounces
refried black beans
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2 cups
Mexican cheese mix
-
2 cups
shredded mozzarella
Directions
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RED SAUCE: In a quart saucepan, mix a little water with the starch to make a slurry.
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RED SAUCE: Then add all of the other ingredients. Bring the mixture to a boil. Reduce and simmer uncovered for 20 minutes.
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RED SAUCE: Strain and discard the solids. Before it is done cooling, blend in the cream cheese and sour cream. Refrigerate until needed.
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NOTE: Prepare the chicken and red sauce ahead of time. At the time of preparation, combine the beans with the refried beans.
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In each of two 9x9 baking dishes, layer half of each, in order: (Bottom) red peppers, chicken, red sauce, Mexican cheese mix, bean mixture, mozzarella (top)
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Bake uncovered at 375F for 40 minutes. Let sit for a few minutes before serving (tent with foil for the first 20 minutes to prevent the top layer of cheese from getting too toasty unless, of course, you like toasty cheese)
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