Black Bean and Chicken Chilaquiles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Traditionally a Mexican breakfast, black bean and chicken chilaquiles requires 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 breast |
1 (15-ounce) can black beans, rinsed and drained |
1 cup fat-free, less-sodium chicken broth |
1 (7 3/4-ounce) can salsa de chile fresco (such as el pato) |
15 (6-inch) corn tortillas, cut into 1-inch strips |
1 cup shredded queso blanco (about 4 ounces) |
Directions:
1. Preheat oven to 450°.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 5 minutes or until lightly browned. Add garlic; sauté 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 11 x 7-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° for 10 minutes or until tortillas are lightly browned and cheese is melted.
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