Black Bean and Chicken Chilaquiles

READY IN: 45mins


  • 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.