Rating: 3.5 stars
55 Ratings
  • 1 star values: 6
  • 2 star values: 6
  • 3 star values: 10
  • 4 star values: 14
  • 5 star values: 19

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.

Julianna Grimes Bottcher
Recipe by Cooking Light November 2006

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Randy Mayor

Recipe Summary

total:
45 mins
Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Chef'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.

Nutrition Facts

293 calories; calories from fat 15%; fat 4.9g; saturated fat 1.7g; mono fat 1.5g; poly fat 1.2g; protein 22.9g; carbohydrates 40g; fiber 5.9g; cholesterol 46mg; iron 2.3mg; sodium 602mg; calcium 200mg.
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