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)
- 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.
