Black Bean and Chicken Chilaquiles

from Cooking Light Magazine

• Ready In: 45 mins
• Serves: 6

Ingredients

•  cooking spray
• 1  cup  thinly sliced onion
• 5  garlic cloves, minced
• 2  cups  shredded  cooked chicken breasts
• 15  ounces black beans, rinsed and drained
• 1  cup  reduced-sodium fat-free chicken broth
• 7 3⁄4 ounces  salsa de chile fresco
• 15 (6 inch)  corn tortillas, cut into 1-inch strips
• 1  cup  shredded queso blanco

Directions

1. Preheat oven to 450.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
3. Add onion; saute 5 minutes or until lightly browned.
4. Add garlic, saute 1 minute.
5. Add chicken, cook 30 seconds.
6. Transfer mixture to a medium bowl; stir in beans.
7. Add broth and salsa to pan, bring to a boil.
8. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.
9. Place half of tortilla strips in bottom of an 11 x 7 baking dish, coated with cooking spray.
10. Layer half of chicken mixture over tortillas, top with remaining tortillas and chicken mixture.
11. Pour broth mixture evenly over chicken mixture.
12. Sprinkle with cheese.
13. Bake at 450 for 10 minutes or until tortillas are lightly browned and cheese is melted.