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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 312.9
  • Total Fat: 7.2 g
  • Cholesterol: 83.8 mg
  • Sodium: 460.9 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 4.5 g
  • Protein: 34.9 g

View full nutritional breakdown of Diabetic Chicken Enchilada Casserole calories by ingredient
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Diabetic Chicken Enchilada Casserole

Submitted by: MUSCLEMOM_2


Number of Servings: 6

Ingredients

    3/4 C water
    1/3 C chopped onion
    1/2 tsp chicken bouillon
    2 garlic cloves, minced
    1/8 tsp ground pepper
    2 Tbsp nonfat dry milk powder
    1 Tbsp flour
    1 1/2 C shredded chicken breast
    1 8 oz can tomato sauce
    4 oz can green chilies, chopped
    1 Ezekiel corn tortillas
    1 C black beans, rinsed and drained
    1/2 C shredded low fat Monterey jack cheese

Directions

Preheat oven to 350. In medkum saucepan, combine th ewater, onion, bouillon, garlic, and pepper. Bring to boiling; reduce heat. Cover and simmer about 3 minutes or until onion is tender. Do not drain. In a small bowl combine sour cream, nonfat milk powder, and flour; add to onion mixture. Cook and stir until thickened and bubbly. Remove from heat;stir in chicken. Set filling aside.

In anothe rsmall bowl, combine tomato sauce, chile peppers, and snipped cilantrol Set aside.

Coat a 2 qt baking dish with cooking spray. Arrange tortilla strips in baking dish. Top with filling, top that with beans and top that with tomato sauce mixture.

Bake for 25-30 minutes until heated through. Sprinkle with cheese and garnish with cilantro. Let stand for 5 minutes before serving.

6 one cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user MUSCLEMOM_2.






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