Chicken Nacho Casserole

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.

  • Prep time
    5 min
  • Cook time
    25 min
  • Servings
    6 Servings
  • Serving size
    1 cup
Dinner Quick & Easy Mexican/Southwestern
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 210

  • Total Fat 6g
    • Saturated Fat 2.5g
  • Cholesterol 50mg
  • Sodium 360mg
  • Total Carbohydrate 17g
    • Dietary Fiber 3g
    • Total Sugars 3g
  • Protein 23g
  • Potassium 460mg

Choices/Exchanges: 1 Starch, 3 Lean protein

Dinner Quick & Easy Mexican/Southwestern


  • Nonstick cooking spray
  • black pepper
    1/8 tsp
  • chicken breasts (boneless, skinless, cut into small pieces)
    1 lbs
  • fire-roasted tomatoes (15-ounce, diced)
    1 can
  • black beans (no salt added, drained and rinsed)
    1 cup
  • chili powder
    2 tsp
  • cumin
    1/2 tsp
  • garlic powder
    1/2 tsp
  • cheddar cheese (reduced-fat, shredded)
    2/3 cup
  • baked tortilla chips (crushed, (or about 24))
    1 1/2 oz


  1. Preheat the oven to 375 degrees F. Spray a 2 1/2 quart baking dish with cooking spray.

  2. 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.

  3. 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.

  4. 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.