Wednesday, January 19, 2011
This is a pretty healthy recipe overall. It was tough to resist adding a ton more cheese to it...especially when assembling the layers. I held strong though.....freakin' good eating habits...I curse you! If you aren't too worried about keeping things light.....add a nice thick layer of shredded cheese on top of each corn tortilla layer. Mmmm....cheesegasm!
Shortcut note....If you're feeling a time crunch you can use a can of beans or refried beans instead of dried beans.
2 boneless/skinless chicken breasts
1 sweet onion, diced
2 anaheim peppers, diced
1.5 tbls diced garlic
1 cup dry small red beans
2 cups low fat/salt chicken broth
1 1/2 tbls fajita seasoning
1 tsp red pepper flakes
1/2 tsp Mrs. Dash Chipotle seasoning
1/4 tsp black pepper
1 14oz can no salt added peitite diced tomatoes
12 corn tortillas
1 cup shredded taco cheese
Rinse and soak dry red beans in water overnight. Drain. Transfer soaked beans to a saucepan and cover with fresh water. Bring to a boil and cook for an hour. Drain and set aside.
Combine the chicken, peppers, onions, garlic, broth, and all the seasoning in a sauce pan. Simmer for 45 minutes or so, stirring occasionally. Remove the chicken pieces and shred them with two forks. Return the chicken to the sauce pan and simmer about 15 minutes longer. Ladle about 1/2 cup of the cooking liquid over the cooked beans and mash them. Stir the mashed beans into the shredded chicken. Stir in the petite diced tomatoes.
Spread a small portion of the chicken mixture in the bottom of a 9x13 pan. Layer 6 tortillas on top. Spread half the chicken mixture on top of the tortillas. Layer another 6 tortillas. Spread out the remaining chicken mixture. Top with shredded cheese.
Bake at 375 for 25 to 35 minutes.
A couple more pics....