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Prep Time:25 minsAdditional Time:2 hrs 20 minsTotal Time:2 hrs 45 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:2 hrs 20 minsTotal Time:2 hrs 45 minsServings:8Yield:8 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:2 hrs 20 mins
Additional Time:
2 hrs 20 mins
Total Time:2 hrs 45 mins
Total Time:
2 hrs 45 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsChicken Enchilada CasseroleNonstick cooking spray12ouncesskinless, boneless chicken breast half, cut into bite-size pieces1(10 ounce) canenchilada sauce1(8 ounce) canno-salt-added tomato sauce1cupcanned black beans, rinsed and drained1 4-ounce can diced, green chile peppers, undrained2ouncesMonterey Jack cheese with jalapeno peppers, thinly sliced and cut into 1/2-inch pieces½teaspooncumin½teaspoondried oregano, crushed½teaspoondried basil, crushed½teaspoonchili powderCorn Bread Topper¾cupyellow cornmeal½cupall-purpose flour2tablespoonsgranulated sugar (see Tip)1 ¾teaspoonsbaking powder¼teaspoonsalt¾cupfat-free milk⅓cuprefrigerated or frozen egg product, thawed3tablespoonsbutter, melted½cupsliced green onions1Fat-free plain Greek yogurt
Cook Mode(Keep screen awake)
Ingredients
Chicken Enchilada Casserole
Nonstick cooking spray
12ouncesskinless, boneless chicken breast half, cut into bite-size pieces
1(10 ounce) canenchilada sauce
1(8 ounce) canno-salt-added tomato sauce
1cupcanned black beans, rinsed and drained
1 4-ounce can diced, green chile peppers, undrained
2ouncesMonterey Jack cheese with jalapeno peppers, thinly sliced and cut into 1/2-inch pieces
½teaspooncumin
½teaspoondried oregano, crushed
½teaspoondried basil, crushed
½teaspoonchili powder
Corn Bread Topper
¾cupyellow cornmeal
½cupall-purpose flour
2tablespoonsgranulated sugar (see Tip)
1 ¾teaspoonsbaking powder
¼teaspoonsalt
¾cupfat-free milk
⅓cuprefrigerated or frozen egg product, thawed
3tablespoonsbutter, melted
½cupsliced green onions
1Fat-free plain Greek yogurt
Directions
Lightly coat the inside of a 4-quart slow cooker with cooking spray; set aside. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add chicken and cook just until browned, about 3 minutes.
In the prepared slow cooker combine the chicken, enchilada sauce, tomato sauce, beans, green chile peppers, cheese, cumin, oregano, basil and chili powder. Cover and cook on low-heat setting for 3 hours or on high-heat setting for 1 1/2 hours.
Meanwhile, prepare corn bread topper. In a medium bowl stir together cornmeal, flour, sugar, baking powder and salt. In a small bowl combine milk, egg product and melted butter. Add milk mixture all at once to cornmeal mixture; stir just until moistened (mixture will be thin).
If using low-heat setting, turn cooker to high-heat setting. Gently spoon cornbread topper evenly over mixture in cooker. Cover and cook about 50 minutes more or until a wooden toothpick inserted in the center of corn bread comes out clean. (Do not lift cover during cooking.) Top with sliced green onions and top with yogurt, if desired. Serve immediately.
Tips
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)273Calories8gFat31gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
