Chicken Enchilada Casserole Diabetic Recipes

CHICKEN ENCHILADA SKILLET CASSEROLE

Steps:

• Preheat oven to 350°F.
• Heat oil in a large ovenproof skillet, such as cast-iron. Add corn, green and red peppers, and onion; cook, stirring occasionally, until charred, 7 to 10 minutes. Gradually add spinach in batches; cook, stirring frequently, until wilted, 1 to 2 minutes.
• Stir in chicken, enchilada sauce, and salsa until combined. Gently stir in tortilla strips. Sprinkle with cheese. Transfer to the oven and bake until bubbly, about 15 minutes.
• Top the casserole with tomatoes, cilantro, and radishes.

CHICKEN ENCHILADA BAKE

Steps:

• Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.

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.