Chicken Enchilada Casserole, Diabetic Recipe

Name: Chicken Enchilada Casserole, Diabetic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup water; 1/2 cup chopped onion; 1/2 teaspoon chicken bouillon, instant granules; 2 garlic cloves, minced; 1/8 teaspoon ground black pepper; 1/2 cup fat free sour cream; 2 tablespoons nonfat dry milk powder; 1 tablespoon all-purpose flour; 1 1/2 cups chicken breasts, shredded cooked (about 8 ounces); 1 (8 ounce) can no-salt-added tomato sauce; 1 (4 ounce) can diced green chili peppers, drained; 2 tablespoons fresh cilantro, snipped (or 1/2 teaspoon ground coriander); nonstick cooking spray; 4 corn tortillas, 6-inch-cut into 1-inch-wide strips; 1 cup black beans (or kidney beans canned , rinsed and drained); 1/2 cup reduced-fat monterey jack cheese, shredded (2 ounces); fresh cilantro leaves (optional)

Servings: persons

3/4 cup water
1/2 cup chopped onion
1/2 teaspoon chicken bouillon, instant granules
2 garlic cloves, minced
1/8 teaspoon ground black pepper
1/2 cup fat free sour cream
2 tablespoons nonfat dry milk powder
1 tablespoon all-purpose flour
1 1/2 cups chicken breasts, shredded cooked (about 8 ounces)
1 (8 ounce) can no-salt-added tomato sauce
1 (4 ounce) can diced green chili peppers, drained
2 tablespoons fresh cilantro, snipped (or 1/2 teaspoon ground coriander)
nonstick cooking spray
4 corn tortillas, 6-inch-cut into 1-inch-wide strips
1 cup black beans (or kidney beans canned , rinsed and drained)
1/2 cup reduced-fat monterey jack cheese, shredded (2 ounces)
fresh cilantro leaves (optional)

1
Preheat oven to 350 degrees F.
2
FOR CHICKEN FILLING:
3
In a medium saucepan, combine the water, onion, bouillon granules, garlic, and black pepper.
4
Bring to boiling; reduce heat.
5
Cover and simmer about 3 minutes or until onion is tender, Do Not Drain.
6
In a small bowl, combine sour cream, nonfat dry milk powder, and flour; add to onion mixture.
7
Cook and stir until thickened and bubbly.
8
Remove from heat; stir in chicken.
9
Set filling aside.
10
TO COMPLETE CASSEROLE:
11
In another small bowl, combine tomato sauce, chile peppers, and snipped cilantro, set aside.
12
Coat a 2-quart baking dish with nonstick cooking spray.
13
Arrange tortilla strips in the baking dish.
14
Top with chicken filling.
15
Top with beans.
16
Top with tomato sauce mixture.
17
Bake for 25 to 30 minutes or until heated through.
18
Sprinkle with cheese.
19
If desired, garnish with cilantro leaves.
20
Let stand for 5 minutes before serving.
21
*Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup water, 1/2 cup chopped onion, 1/2 teaspoon chicken bouillon, instant granules, 2 garlic cloves, minced, and more.

Yes, Chicken Enchilada Casserole, Diabetic falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Enchilada Casserole, Diabetic

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions