- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 337.7
- Total Fat: 8.5 g
- Cholesterol: 41.9 mg
- Sodium: 770.3 mg
- Total Carbs: 44.6 g
- Dietary Fiber: 6.8 g
- Protein: 19.6 g
Black bean and chicken ChilaquilesSubmitted by: CDGOLDILOCKS
IntroductionA slightly varied version of http://www.myrecipes.com/recip
quiles-10000001545709/ A slightly varied version of http://www.myrecipes.com/recip
Chicken Breast, no skin, 8 ounces (remove)
*el pato sauce, 15 oz (remove)
*Herbox Chicken Bouillon Cubes (1 serving = 1 cube / 4g), 2 serving (remove)
Water, tap, 2 cup (8 fl oz) (remove)
*Rosarita Premium Whole Black Beans, 3.5 serving (remove)
*Mission White Corn Tortilla (2 Tortillas are a serving), 6.8 serving (remove)
*Lucerne Mexican Four Cheese Blend, 1 cup (remove)
Onions, raw, 1 cup, chopped (remove)
Garlic, 4 cloves (remove)
**McCormick ground cumin, 1 tbsp (remove)
*Mexican chili powder, 1.5 serving (
Add chicken to onions and garlic. Cook for about 3 minutes.
Remove chicken and place in a medium sized bowl.
Rinse and drain your black beans. Add to chicken mixture. Mix well. Add chili powder and cumin.
In your pan, add chicken broth and el pato sauce and let simmer.
Take 15 corn tortillas (my nutritional info reflects 13 which was all I had) and cut into 1 inch strips.
Spray an 11x7 inch pan with cooking spray, then line bottom of pan with 1/2 of tortilla strips. Layer 1/2 of the chicken and bean mixture over torilla strips. Add second half of tortilla strips. Add second layer of chicken and bean mixture.
Take your mixture of el pato sauce and broth and pour evenly over your tortilla and chicken layers. Top your casserole with the cheese.
Cook for 10-15 minutes at 450 degrees until cheese is melted.
Top with guacamole or sour cream. Note that these toppings are not in the nutritional count.
Serving Size: Makes 6 servings in a 11x7 casserole dish
Number of Servings: 6
Recipe submitted by SparkPeople user CDGOLDILOCKS.