Chicken Enchilada Casserole Diabetic Recipe

How to Make Chicken Enchilada Casserole Diabetic

1. Preheat oven to 350°F (175°C).
2. Prepare the chicken filling:
3. In a medium saucepan, combine 1 cup water, 1/2 cup chopped onion, 2 chicken bouillon cubes, 2 cloves minced garlic, and 1/4 teaspoon black pepper.
4. Bring to a boil, then reduce heat to low.
5. Cover and simmer for 3 minutes, or until the onion is tender. Do not drain.
6. In a small bowl, whisk together 2 tablespoons light sour cream, 2 tablespoons nonfat dry milk powder, and 1 tablespoon all-purpose flour.
7. Add the sour cream mixture to the onion mixture in the saucepan.
8. Cook and stir until thickened and bubbly (about 2-3 minutes).
9. Remove from heat and stir in 2 cups cooked and shredded chicken.
10. Set the filling aside.
11. Prepare the tomato sauce:
12. In a small bowl, combine 1 (15-ounce) can tomato sauce, 1-2 tablespoons chopped green chilies (adjust to your spice preference), and 2 tablespoons chopped fresh cilantro.
13. Set aside.
14. Assemble the casserole:
15. Lightly coat a 2-quart baking dish with nonstick cooking spray.
16. Arrange 6 corn tortilla strips in the bottom of the baking dish.
17. Spread the chicken filling evenly over the tortillas.
18. Top with 1 (15-ounce) can of drained and rinsed black beans.
19. Pour the tomato sauce mixture over the beans.
20. Bake for 25-30 minutes, or until heated through and bubbly.
21. Sprinkle with 1/2 cup shredded reduced-fat cheddar cheese (optional).
22. Garnish with fresh cilantro leaves (optional).
23. Let stand for 5 minutes before serving.
24. Makes 6 servings.