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Chicken Nacho Casserole
5 min prep time
25 min cook time
6servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
How to Make Chicken Nacho Casserole
Who said you can’t have "nachos" with diabetes? Try this healthy version that has all the flavor of traditional nachos without all of the extra fat and carbs.
5 min prep time
25 min cook time
6servings
1 cup
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Step-By-Step Instructions:
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Preheat the oven to 375 degrees F. Spray a 2 1/2 quart baking dish with cooking spray.
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Season the chicken with black pepper. Spray a large sauté pan with cooking spray and heat over medium-high. Add the chicken and cook for 8 minutes.
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Add the diced tomatoes, black beans, chili powder, cumin and garlic powder to the pan. Reduce the heat to low and simmer for 5 minutes.
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Pour the chicken mixture into the baking dish. Sprinkle cheese on top and then top with the crushed tortilla chips. Bake 12 minutes or until the cheese is melted.
Nutrition facts
6 Servings
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Serving Size
1 cup
- Amount per serving Calories 240
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Total Fat
6g
- Saturated Fat 2g
- Cholesterol 60mg
- Sodium 350mg
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Total Carbohydrate
18g
- Dietary Fiber 5g
- Total Sugars 2g
- Protein 25g
- Potassium 699mg
- Phosphorous 295mg
Ingredients
nonstick cooking spray
1 whole
black pepper
1/8 tsp
boneless, skinless chicken breasts (cut into small pieces)
1 lbs
fire-roasted tomatoes (14.5-oz)
1 can
no-salt-added black beans (15 ounces, drained and rinsed)
1 can
chili powder
2 tsp
cumin
1/2 tsp
garlic powder
1/2 tsp
cheddar cheese (shredded, reduced-fat)
2/3 cup
tortilla chips (about 24 chips, crushed)
1 1/2 oz
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