black bean and chicken chilaquiles
Traditionally a Mexican breakfast. Serve with a mixed green salad topped with diced avocado, tomato wedges, and olives for a healthy and yummy meal. Only 293 calories per serving.
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yield
6 serving(s)
prep time
20 Min
cook time
25 Min
method
Bake
Ingredients For black bean and chicken chilaquiles
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cooking spray
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1 cthinly sliced onion
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5 clovegarlic, minced
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2 cshredded cooked chicken breast
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1 can(15-ounce) black beans, rinsed and drained
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1 cfat-free, less-sodium chicken broth
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8 ozsalsa, your favorite
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12(6-inch) corn tortillas, cut into 1-inch strips
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1 cshredded queso blanco (about 4 ounces)
How To Make black bean and chicken chilaquiles
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1Preheat oven to 450°.
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2Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
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3Add onion; sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute. Add chicken; cook 30 seconds.
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4Transfer 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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5Place 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.
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6Pour 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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