Black Bean and Chicken Chilaquiles

Name: Black Bean and Chicken Chilaquiles
Total time: 45 min
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)

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Total: 45 minutes

Servings: 6

Cost: $3.20 /serving

Author : Julianna Grimes Bottcher

Ingredients

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Cooking spray1 cup thinly sliced onion5 garlic cloves, minced2 cups shredded cooked chicken breast1 (15-ounce) can black beans, rinsed and drained1 cup fat-free, less-sodium chicken broth1 (7 3/4-ounce) can salsa de chile fresco (such as El Pato)15 (6-inch) corn tortillas, cut into 1-inch strips1 cup shredded queso blanco (about 4 ounces)

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Instructions

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Step 1

Preheat oven to 450°.

Step 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.

Step 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.