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Black Bean and Chicken Chilaquiles

Randy Mayor
Total time 45 mins
Yield 6 servings
Traditionally a Mexican breakfast, black bean and chicken chilaquiles requires only 8 ingredients and can be enjoyed at any time of day. Serve with a mixed green salad topped with diced avocado, tomato wedges, and olives.

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)

Nutrition Information

  • calories 293
  • caloriesfromfat 15 %
  • fat 4.9 g
  • satfat 1.7 g
  • monofat 1.5 g
  • polyfat 1.2 g
  • protein 22.9 g
  • carbohydrate 40 g
  • fiber 5.9 g
  • cholesterol 46 mg
  • iron 2.3 mg
  • sodium 602 mg
  • calcium 200 mg

How to Make It

  1. Preheat oven to 450°.

    Peeling and Mincing Garlic
  2. 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.

  3. 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.

Cook's Notes

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.