Chicken Enchilada Casserole Diabetic Food

EASY CHICKEN ENCHILADA CASSEROLE

Steps:

• Stir tomatoes, cumin, chile powder and salt together in a medium bowl. Coat a 7- or 8-by-11-inch casserole dish with cooking spray. Spoon 1/2 cup of the tomato sauce into the bottom of the prepared dish. Arrange 1/3 of the tortilla wedges over the tomato sauce. Top with half of the beans, half of the chicken and half of the pepper mixture. Top with 1 cup sauce and 1/2 cup cheese.
• Layer on half the remaining tortillas. Top with the remaining beans, chicken and pepper mixture. Top with 1 cup of the sauce and 1/2 cup cheese. Layer on the remaining tortillas, followed by the remaining sauce (about 1/3 cup). Sprinkle with the remaining 1/2 cup cheese. Cover with foil and refrigerate until ready to cook, up to 3 days.
• Preheat oven to 375 degrees F. Bake the casserole, uncovered, until hot and bubbling, 35 to 40 minutes. (Alternatively, microwave the casserole, covered with wax paper, on Medium-High until steaming hot, 12 to 15 minutes.) Serve hot.

CHICKEN ENCHILADA CASSEROLE, DIABETIC

Steps:

• Preheat oven to 350 degrees F.
• FOR CHICKEN FILLING:.
• In a medium saucepan, combine the water, onion, bouillon granules, garlic, and black 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 dry milk powder, and flour; add to onion mixture.
• Cook and stir until thickened and bubbly.
• Remove from heat; stir in chicken.
• Set filling aside.
• TO COMPLETE CASSEROLE:.
• In another small bowl, combine tomato sauce, chile peppers, and snipped cilantro, set aside.
• Coat a 2-quart baking dish with nonstick cooking spray.
• Arrange tortilla strips in the baking dish.
• Top with chicken filling.
• Top with beans.
• Top with tomato sauce mixture.
• Bake for 25 to 30 minutes or until heated through.
• Sprinkle with cheese.
• If desired, garnish with cilantro leaves.
• Let stand for 5 minutes before serving.
• Makes 6 (1-cup) servings.
• *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.