Black Bean and Chicken Chilaquiles
- Ready In:
- 32mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- cooking spray
- 236.59 ml thinly sliced onion
- 5 garlic cloves, minced
- 473.18 ml shredded cooked chicken breasts
- 425.24 g can black beans, rinsed and drained
- 236.59 ml reduced-sodium fat-free chicken broth
- 219.70 g can el paso salsa de chile fresco
- 15 (90 inch) corn tortillas, cut into 1-inch strips
- 236.59 ml shredded queso blanco (about 4 ounces)
directions
- Preheat oven to 450°F.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onionl saute 5 minutes or until lightly browned. Add garlic; saute 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 11x7-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°F for 10 minutes or until tortillas are lightly browned and cheese is melted.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.