I thought this was a little bland and dry, but after reading reviews want to try it again using the El Pato salsa de fresco. I used regular salsa and possibly too little. Also, this tasted better the next day when I had some for breakfast. Added 2 T of water and zapped it for 1 minute 20 seconds.
Black Bean and Chicken Chilaquiles
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.
More From Cooking Light
- Calories: 293
- Calories from fat: 15%
- Fat: 4.9g
- Saturated fat: 1.7g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 1.2g
- Protein: 22.9g
- Carbohydrate: 40g
- Fiber: 5.9g
- Cholesterol: 46mg
- Iron: 2.3mg
- Sodium: 602mg
- Calcium: 200mg
- 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)
- Preheat oven to 450°.
- 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.
- 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.
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.
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