Print
Black Bean and Chicken Chilaquiles
Calories 458 kcal
Ingredients
- Cooking spray
- 1 cup thinly sliced onion
- 5 garlic cloves -- minced
- 2 cups shredded cooked chicken breast
- 15 ounces black beans -- rinsed and drained
- 1 cup fat-free less-sodium chicken broth
- 7 3/4 ounces 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
Instructions
-
Preheat oven to 450°.
-
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.
-
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.
