Black Bean and Chicken Chilaquiles

"from Cooking Light Magazine"
photo by a user photo by a user
Ready In:


  • 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 34 ounces salsa de chile fresco
  • 15 (6 inch) corn tortillas, cut into 1-inch strips
  • 1 cup shredded queso blanco


  • Preheat oven to 450.
  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
  • Add onion; 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 11 x 7 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.

Questions & Replies

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  1. Fabulous recipe! I've made it several times and everyone loves it, even my fussy kids. I have made it with both regular salsa and green salsa(tomatillos). The tomatillo version is my fav. Thanks!
  2. Delicious! Wonderful flavor and quick to put together. Good for you--black beans and chicken. I added 4 stalks of celery, chopped, and had to saute longer--about 10 minutes because of the celery. I also added chopped black olives and green onions after it came out of the oven. This freezes well, too. Made for Fall PAC.
  3. Yum! I used canned turkey and flour tortillas and was afraid they would ruin it, but it was great! I can't wait to try it with the chicken and corn tortillas. It was pretty easy to put together too. Great recipe!


  1. Love this and so does everyone I serve it to. Was a bit short on leftover chicken so I added a can of corn to stretch it. Black olives, avocado, sour cream (or yoghurt) topping. Just yummy.


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