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.

Yield: 6 servings
Total:
Recipe from Cooking Light

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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • 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

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)

Preparation

  1. Preheat oven to 450°.
  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.
Note:

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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