Chilaquiles with Chicken and Black Beans

By sassy47

Ingredients

• 15 (6 inch) corn tortillas, cut into 1 inch strips
• 1 cup yellow onion, sliced thin
• 3 garlic cloves, minced
• 1 1/2 cup chicken breast, cooked and shredded
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup chicken broth
• 2 (7 3/4 oz) cans salsa de chile fresco
• 1 chipotle in adobo, chopped
• 1/2 cup queso fresco (or mozzarella), crumbled

Preparation

Step 1

Preheat oven to 450°
Stack corn tortillas and cut into 1 inch strips. Spread strips on a large baking sheet and bake for 5 minutes, flip strips over and bake another 4-5 minutes to desired crispness.
Heat a large cast iron skillet over medium-high heat. Spray with cooking spray. Add onion slices and sauté 5 minutes or until light brown.
Add garlic; sauté 1 minute stirring constantly to prevent burning.
Add cooked chicken; stir to combine, cook 1 minute.
Transfer mixture to a bowl and stir in black beans.
Add broth, salsa and chipotle in adobo to skillet; bring to a boil. Reduce heat and simmer 5 minutes, stirring often to loosen bits in pan.
Carefully pour broth mixture into a large bowl or measuring cup. Set aside.
Place 1/2 of the tortilla strips in bottom of skillet. Layer half of the chicken mixture over the strips; top with remaining strips and chicken mixture.
Pour broth mixture evenly over chicken mixture.
Sprinkle with cheese.
Bake for 10 minutes or until cheese is melted and tortilla strips are lightly browned.