Thursday, October 27, 2016

Black Bean and Chicken Chilaquiles

Ingredients for 6 servings

1 cup fat-free, less-sodium chicken broth
1 cup shredded queso blanco (about 4 ounces)
1 cup thinly sliced onion
1 (7 ¾-ounce) can salsa de chile fresco (such as El Pato)
1 (15-ounce) can black beans, rinsed and drained
2 cups shredded cooked chicken breast
5 garlic cloves, minced
15 (6-inch) corn tortillas, cut into 1-inch strips
Cooking spray


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.

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