Super LOW CARB Chicken Enchilada Casserole

Ingredients:
6 oz. plain, non-fat Greek yogurt
½ cup egg whites
2 oz. fat free cream cheese
¼ cup onions, diced
1 small tomato, diced
¼ cup chopped fresh cilantro
2 oz. canned diced green chilis
1/3 cup black beans
1.3 cup canned, drained or frozen corn kernels
1/4 tsp. garlic salt
2 tsp. red pepper flakes
1 Tbsp cumin
½ Tbsp chili powder
2 oz. reduced fat pepper jack cheese, grated
6 oz. pre-cooked boneless, skinless chicken breast

Saute onion quickly using a non-stick cooking spray and a little water. When onions are done, add green chilis, tomato and cilantro for approximately another 2-3 minutes - just until the tomatoes start to break down and the cilantro wilts. Add all seasonings and mix.

Blend together cream cheese, yogurt and egg whites until smooth. Dice chicken into bite sized pieces (great way to use leftovers). Fold all ingredients together and put into small, nonstick sprayed baking dish. Sprinkle half the pepper jack cheese on top.

Bake at 350 degrees for approximately 30 minutes. Bake time can vary depending upon type of pan and size so check regularly. A knife inserted in the middle should come out clean.

Prior to serving top with remaining pepper jack cheese. I also like to top mine with fresh low sodium salsa.

Serving Size: serves 2

Number of Servings: 2

Recipe submitted by SparkPeople user CATDLK.