Diabetic Chicken Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3/4 C water1/3 C chopped onion1/2 tsp chicken bouillon2 garlic cloves, minced1/8 tsp ground pepper2 Tbsp nonfat dry milk powder1 Tbsp flour1 1/2 C shredded chicken breast1 8 oz can tomato sauce4 oz can green chilies, chopped1 Ezekiel corn tortillas1 C black beans, rinsed and drained1/2 C shredded low fat Monterey jack cheese
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.
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.
Nutritional Info 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