Dinner: Chicken and Olive Mole Casserole Recipe

This recipe includes superfoods such as:

Cinnamon

Health benefits of Chicken and Olive Mole Casserole Recipe

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 large onions, finely chopped, divided
3 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
5 tablespoons chili powder
3 tablespoons all-purpose flour
4-1/2 cups reduced-sodium chicken broth
1/2 ounce semisweet chocolate, coarsely chopped
6 cups shredded cooked chicken
12 corn tortillas (6 inches), warmed
1 cup sliced pimiento-stuffed olives
4 cups shredded Monterey Jack cheese

Instructions

In a large saucepan, saute 1 cup onion in oil until tender. Reduce heat to low. Add the garlic, salt, oregano, cumin and cinnamon; cover and cook for 10 minutes. Stir in chili powder and flour until blended. Gradually stir in broth. Bring to a boil. Cook until mixture is reduced to 3 cups, about 35 minutes. Remove from the heat; stir in chocolate.
In a large bowl, combine chicken and 1/2 cup sauce. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with half of the tortillas, chicken mixture, remaining onion and olives; top with 1 cup sauce and 2 cups cheese. Repeat layers.
Cover and bake at 375 ° for 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

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