Black bean chicken chilaquiles

Recipe Information

Ingredients

• Cooking spray

• 1 cup 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, low-sodium chicken broth

• 1 (7 3/4-ounce) can salsa de chile fresco

• 15 (6-inch) corn tortillas, cut into 1-inch strips

• 1 cup shredded queso blanco

Directions

• Set an oven to 450°F.

• Spray a large skillet with cooking spray and heat to medium-high.

• Add the onion to pan and sauté until browned (about 5 minutes).

• Add the garlic and sauté another minute.

• Add the cooked and shredded chicken, heat for 30 seconds.

• Place the mixture in another bowl and add in black beans.

• Add the chicken broth and salsa to the skillet and bring to a boil.

• Lower heat and simmer for about 5 minutes, stirring every couple minutes.

• Coat an 11x7 inch dish with cooking spray then put half of the corn tortilla strips in a layer at the bottom of the dish.

• Cover the layer of tortilla strips with half of the chicken mixture. Then add the remaining tortilla strips and chicken mixture. Pour the broth blend evenly on top of the chicken mixture.

• Cover with cheese.

• Put in the oven at 450°F for about 10 minutes or until the tortillas start browning and the cheese is melted.

Nutrition (per serving)

• Calories: 293 cal

• Total fat: 5g

• Saturated fat: 2g

• Monounsaturated fat: 2g

• Cholesterol: 46mg

• Sodium: 602mg

• Carbohydrate: 40g

• Fiber: 6g

• Protein: 23g