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Corn Bread-Topped Chicken Enchilada Casserole

Corn Bread-Topped Chicken Enchilada Casserole

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Rated: 0
  • Makes: 8 servings
  • Prep 25 mins
  • Slow Cook 3 hrs (low) or 1 1/2 hours (high) plus 50 minutes (high)
  • Serving Size: 1 cup
  • Carb Grams Per Serving: 31

Ingredients

  • Nonstick cooking spray
  • 12 ounces skinless, boneless chicken breast, cut into bite-size pieces
  • 1 10 - ounce can enchilada sauce
  • 1 8 - ounce can no-salt-added tomato sauce
  • 1 cup canned black beans, rinsed and drained
  • 1 4 - ounce can diced green chile peppers, undrained
  • 2 ounces thinly sliced Monterey Jack cheese with jalapeno peppers, cut into 1/2-inch pieces
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon dried basil, crushed
  • 1/2 teaspoon chili powder
  • Corn bread topper
  • 3/4 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 2 tablespoons granulated sugar*
  • 1 3/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup fat-free milk
  • 1/3 cup refrigerated or frozen egg product, thawed
  • 3 tablespoons butter, melted
  • 1/2 cup sliced green onions
  • Fat-free plain Greek yogurt (optional)

Directions

  1. 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.
  2. In the prepared slow cooker combine the chicken, enchilada sauce, tomato sauce, beans, green chile peppers, cheese, cumin, oregano, basil, and chili powder.
  3. Cover and cook on low-heat setting for 3 hours or on high-heat setting for 1 1/2 hours.
  4. For 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).
  5. If using low-heat setting, turn cooker to high-heat setting. Gently spoon cornbread topper evenly over mixture in cooker.
  6. 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. If desired, top with yogurt. Serve immediately.

Tip

  • *Sugar Substitute: Choose Splenda® Sugar Blend: Follow package directions to use product amount equivalent to 2 tablespoons sugar.
  • *Sugar Substitute: Nutrition analysis per serving: same as above except 268 calories, 30 g carbohydrate, 6 g total sugar

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 273 cal., 8 g total fat (4 g sat. fat), 46 mg chol., 567 mg sodium, 31 g carb. (3 g fiber, 7 g sugars), 16 g pro.

Diabetic Exchanges

Starch (d.e): 2; Vegetables (d.e): 0.5; Fat (d.e): 1; Lean Meat (d.e): 1