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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 230
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Total Fat
6g
- Saturated Fat 2.3g
- Trans Fats 0g
- Cholesterol 50mg
- Sodium 360mg
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Total Carbohydrate
21g
- Dietary Fiber 4g
- Total Sugars 3g
- Added Sugars 0g
- Protein 24g
- Potassium 520mg
- 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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Reviews & Ratings
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With this recipe I think you could add a quart of chicken stock to it while still on the stove it would make a nice soup. You could than garnish it with crushed tortilla chips and cilantro. It's hot in Texas and you can omit turning your oven on, just a thought.
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