This rustic and delicious twist on polenta will delight your taste buds with the smoky flavor of chipotle pepper with chicken, layered between sliced polenta and all smothered with a homemade enchilada sauce. This one is a keeper – trust me! Better yet, it is low calorie, with less than 450 calories for a big 1/6th of a 9” x 13” baking dish.
Place chicken breasts in a large saucepan and cover with water. Bring to a boil, reduce heat a bit and cover. Cook for about 25 minutes, or until chicken is cooked through.
While the chicken is cooking, heat the coconut oil in a medium saucepan over medium heat. Add the flour and whisk until absorbed. Add the chili powder and whisk until absorbed. Cook for another 30 seconds, then add the chicken stock, tomato paste and cumin. Whisk to combine. Bring the sauce to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken.
Preheat oven to 350 degrees.
Once the chicken is cooked, remove to a plate and shred with two forks. Return the shredded chicken to the saucepan (not on stove top) and add about ½ cup of the sauce, the can of refried beans and the chipotle pepper. Stir until combined.
Spoon enough sauce over the bottom of a 9” x 13” baking dish to cover it. Slice one tube of polenta into ¼ inch thick rounds and layer them over the sauce in the baking dish. Add the chicken mixture, spreading out to layer evenly over the polenta. Slice and layer the second tube of polenta as before. You may end up with a bit of extra – cram it in or save it for a future use.
Cover evenly with the remaining sauce and then sprinkle on the shredded cheese. Bake for 30 minutes, until the pie is bubbly and cheese has melted.