Black Bean and Chicken Chilaquiles

Black Bean and Chicken Chilaquiles

  • 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)
  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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