Low Carb Layered enchilada Recipe

Directions:

1. Chicken:.
2. 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.
3. Add chicken and mix together. Allow to heat through, or cook all the way if you are using raw chicken.
4. Sauce:.
5. 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.
6. 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.
7. Remove the star anise.
8. Putting it together:.
9. 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!
10. You can also use regular tortillas and roll the meat in them, add sauce and cheese, and then bake.
11. Bake at 350 for 20 minutes, or until cheese is bubbling.
12. Serve and add sour cream, diced tomatoes, or anything else that sounds good. Garnish with fresh cilantro.