Black Bean and Chicken Chilaquiles

By á-32

Ingredients

• Cooking spray $
• 1 cup thinly sliced onion $
• 5 garlic cloves, minced
• 2 cups shredded cooked chicken breast $
• 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 (such as El Pato)
• 15 (6-inch) corn tortillas, cut into 1-inch strips
• 1 cup shredded queso blanco (about 4 ounces)

Preparation

Step 1

* 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.

Note:

A traditional Mexican breakfast favorite, chilaquiles (chee-lah-KEE-lays) is a sauté of day-old tortilla strips, fresh tomato sauce, cream, and cheese. This hearty version is baked. Refrigerate leftover chilaquiles in individual containers with tight-fitting lids. To reheat, drizzle with a tablespoon of water, and microwave just until thoroughly heated.