Chicken Chilaquiles

By dette

Chilaquiles, tortilla strips, layered with cheese, salsa, and meat, is a favorite dish in Mexico-and a popular way to use leftovers.

Ingredients

• 1 large onion, thinly sliced and separated into rings
• 6 (6") corn tortillas, cut into 1/2" strips
• 1/2 # cooked skinless boneless chicken breast, cut
• into strips
• 2 tomatoes, chopped
• 1 (11 oz) jar salsa
• 3/4 c. low-sodium chicken broth
• 3/4 c. grated reduced-fat cheddar cheese

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400 degreese. Spray a 9 x 13" baking dish with nonstick spray. Spray a nonstick skillet with nonstick spray and set over medium-high heat. Saute the onion until softened.

Put half of the tortillas in the baking dish, covering the bottom (overlap the strips if nedessary). Top with half of the chicken, half of the tomatoes, half of the onion and half of the salsa, then repeat the layers. Pour in the broth Cover with foil and bake 15 mintues. Sprinkle with the cheese and bake, uncovered, until the cheese melt, about 5 minutes longer.



296 cal; 8 g fat; 4 g sat fat; 6 mg chol; 937 mg sod; 31 g carb; 4 g fib; 28 g prot; 276 mg calc POINTS: 6