Black Bean and Chicken Chilaquiles

DHalaby73

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. Total time: 45 minutes.

Yield: 6 servings

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
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.

Nutritional Information
Calories:
293 (15% from fat)
Fat:
4.9g (sat 1.7g,mono 1.5g,poly 1.2g)
Protein:
22.9g
Carbohydrate:
40g
Fiber:
5.9g
Cholesterol:
46mg
Iron:
2.3mg
Sodium:
602mg
Calcium:
200mg

CharityD

Yum! I just got back from Mexico and I ate this for breakfast every day...but it's wasn't the healthy version!

SJSchwartz

Bump I LOVE mexican food!

DHalaby73

Really where did you go?My husband and I are going in 2 weeks can't wait Playa Del Carmen...WOOHOOOO