Black Bean and Chicken Chilaquiles
Traditionally a Mexican breakfast, black bean and chicken chilaquiles requires only 8 ingredients and can be enjoyed at any time of day. Serve with a mixed green salad topped with diced avocado, tomato wedges, and olives. Toss in some brown rice with the beans for a source of complete protein.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| cooking spray | |
| 1 cup | thinly sliced onion |
| 5 | garlic cloves, minced |
| 2 cups | shredded cooked chicken breasts |
| 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 |
| 15 | (6-inch) corn tortillas, cut into 1-inch strips |
| 1 cup | shredded queso blanco cheese (about 4 ounces) |
Directions:
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.
Source: health.com
