To save time during busy weeknights, prepare this family-favorite, make-ahead chicken casserole recipe the day before serving. Before baking, spoon on the sour cream sauce, bake, then serve. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 3-quart saucepan place chicken in enough water to cover. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until chicken is no longer pink. Remove chicken from saucepan. When cool enough to handle, use a fork to shred chicken into bite-size pieces. (You should have about 1-1/2 cups.) Set aside.

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  • If using fresh spinach, place spinach in a steamer basket over boiling water. Reduce heat. Steam, covered, for 3 to 5 minutes or until tender. (Or, cook in a small amount of boiling water, covered, for 3 to 5 minutes.) Drain well.

  • In a large bowl combine chicken, spinach and green onions; set aside. In a bowl combine sour cream, yogurt, flour, cumin and salt. Stir in milk and chili peppers. Divide sauce in half. Set one portion aside.

  • For filling, combine one portion of the sauce and the chicken-spinach mixture. Divide the filling among the tortillas. Roll up tortillas. Place, seam side down, in an ungreased 2-quart rectangular baking dish.

  • Spoon reserved portion of sauce over tortillas. Bake, uncovered, in a 350 degrees F oven for about 25 minutes or until heated through. Sprinkle with cheese; let stand for 5 minutes. Transfer to a serving platter. To serve, garnish with chopped tomato or salsa and additional green onion, if desired

Tips

To make ahead: After filling the tortillas and placing in the baking dish, cover baking dish and chill for up to 24 hours. Store the reserved sauce separately in a covered container and chill. To serve, bake uncovered as above except add 10 to 15 minutes to cooking time or until heated through.

Nutrition Facts

287 calories; 14.8 g total fat; 8 g saturated fat; 51 mg cholesterol; 560 mg sodium. 337 mg potassium; 21.4 g carbohydrates; 2.9 g fiber; 2 g sugar; 16.7 g protein; 1654 IU vitamin a iu; 11 mg vitamin c; 226 mg calcium; 3 mg iron; 45 mg magnesium;