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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
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Preheat oven to 450°.
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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.
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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.
Nutrition Facts
Black Bean and Chicken Chilaquiles
Amount Per Serving
Calories 458
Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 2206mg96%
Carbohydrates 84g28%
Fiber 32g133%
Protein 32g64%
* Percent Daily Values are based on a 2000 calorie diet.
