Diabetic Chicken Enchilada Casserole

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

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.