Black Bean and Chicken Chilaquiles

 

Total Time: 45 minutes

Normally a Mexican breakfast, black bean and chicken chilaquiles needs only 8 ingredients. You can enjoy it at any time of day. You can also serve it with a mixed green salad topped with diced avocado, tomato wedges, and olives.

Yield: 6 servings
Nutritional Information
Calories per serving:
293
Caloriesfromfat per serving:
15%
Fat per serving:
4.9g
Saturated fat per serving:
1.7g
Monounsaturated fat per serving:
1.5g
Polyunsaturated fat per serving:
1.2g
Protein per serving:
22.9g
Carbohydrate per serving:
40g
Fiber per serving:
5.9g
Cholesterol per serving:
46mg
Iron per serving:
2.3mg
Sodium per serving:
602mg
Calcium per serving:
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)

 

Heat a large skillet over medium heat. Coat the pan with cooking spray. Now add the onion and sauté for about 5 minutes until lightly browned. Then add the garlic and sauté for another minute. Mix in the chicken and cook it for 30 seconds. Move the mixture to a medium bowl and stir in the beans. Mix the broth and salsa in a pan and bring it to a boil. Lower the heat and simmer it for about 5 minutes.
Put half of the tortilla strips in the bottom of a baking dish coated with cooking spray. Layer in half of the chicken mixture over the tortillas. Now put the remaining tortillas and chicken mixture in. Next, pour the broth mixture evenly over the chicken mixture. Sprinkle with cheese and bake at 450° until the tortillas are lightly browned and cheese is melted.