Chicken Enchilada Casserole for Diabetics

Have I ever mentioned how awesome my husband is?!!?  When we discovered that I had gestational diabetes, he spent hours online finding websites, recipes, and other resources to make sure that I would be happy and healthy.  It's hard to tell someone who loves to cook to cut out carbs -eek!  I especially love Mexican food, but tortillas are just not that great for me.  So, when he found this recipe we both agreed that we needed to give it a try.  It was actually quite good, and I would definitely serve it again.  This recipe was posted by Annacia here.

What You'll Need:

3/4 c. water

1/2 c. chopped onions

1/2 tsp. chicken bouillon, instant granules

2 garlic cloves, minced

1/8 tsp. ground black pepper

1/2 c. fat free sour cream

2 Tb. nonfat dry milk powder

1 Tb. all-purpose flour

1 1/2 c. chicken breasts, shredded cooked (abt. 8 ounces)

1 (8oz) can no-salt-added tomato sauce

1 (4oz) can diced green chili peppers, drained

2 Tb. fresh cilantro, snipped (or 1/2 tsp. ground coriander)

nonstick cooking spray

4 corn tortillas, 6-inch, cut into 1-inch wide strips

1 c. black beans, rinsed and drained

1/2 c. reduced-fat Monterrey jack cheese, shredded

Fresh cilantro leaves (optional)

What to Do:

1.  Preheat oven to 350*F

2.  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.

3.  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.

4.  In another small bowl, combine tomato sauce, chile peppers, and snipped cilantro, set aside.

5.  Coat a 2-qt baking dish with nonstick cooking spray.  Arrange tortillas strips in the baking dish.  Top with chicken filling, then top with beans, and finally top with tomato sauce mixture.

6.  Bake for 25-30 minutes, or until heated through.

7.  Sprinkle with cheese.  If desired, garnish with cilantro leaves.  Let stand for 5 minutes before serving.

Nutritional Note:  This recipe makes 6 1-cup servings, with each serving having 151 calories, 1.7 grams of fat, 8.8 grams of protein, and 25.9 grams of Carbs - quite impressive!