Black Bean and Chicken Chilaquiles |
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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 8 |
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This hearty dish is a lighter version of the traditional Mexican breakfast favorite. Traditionally a Mexican breakfast, black bean and chicken chilaquiles require only 8 ingredients and can be enjoyed at any time of day. Serve with a mixed green salad topped with diced avocado, tomato wedges, and olives. Ingredients:
cooking spray |
1 cup thinly sliced onion |
5 garlic cloves, minced |
2 cups shredded cooked chicken breasts |
1 (15 ounce) can black beans, rinsed and drained |
1 cup reduced-sodium fat-free chicken broth |
1 (7 3/4 ounce) can el paso salsa de chile fresco |
15 (6 inch) corn tortillas, cut into 1-inch strips |
1 cup shredded queso blanco (about 4 ounces) |
Directions:
1. Preheat oven to 450°F.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onionl saute 5 minutes or until lightly browned. Add garlic; saute 1 minute. Add chicken; cook 30 seconds. Transfer mixture to a medium bowl; stir in beans. Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.
3. Place half of tortilla strips in bottom of an 11x7-inch baking dish coated with cooking spray. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture. Pour broth mixture evenly over chicken mixture. Sprinkle with cheese. Bake at 450°F for 10 minutes or until tortillas are lightly browned and cheese is melted.
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