Chicken Enchilada Casserole Diabetic Recipes

CHICKEN ENCHILADA CASSEROLE

Steps:

• In a small skillet, saute onion and green pepper in butter until tender. In a large bowl, combine the chicken, green chilies and onion mixture., In a small saucepan, combine flour and coriander. Add broth; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sour cream and 1/2 cup cheese. Stir 3/4 cup sauce into chicken mixture., Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

CHICKEN ENCHILADA CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
• In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!

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.

FUNKY CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9x13-inch casserole dish with tortillas.
• Heat oil in a large skillet over medium heat. Add chicken and season with cumin, taco seasoning, and cayenne. Stir in onion and garlic and cook until chicken is browned, about 5 minutes. Add bell peppers; cook and stir for another 5 minutes. Mix in black beans, kidney beans, and corn.
• Remove from the heat and pour mixture into the prepared casserole dish. Top with cilantro and pepper Jack cheese.
• Bake in the preheated oven until cheese starts to brown on top, 25 to 30 minutes. Remove from the oven and let stand for 10 minutes before serving.