Black Bean and Chicken Chilaquiles

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 359.2
  • Total Fat: 6.8 g
  • Cholesterol: 46.1 mg
  • Sodium: 644.3 mg
  • Total Carbs: 46.0 g
  • Dietary Fiber: 9.0 g
  • Protein: 25.3 g

View full nutritional breakdown of Black Bean and Chicken Chilaquiles calories by ingredient


Introduction

A traditional Mexican breakfast favorite, Chilaquiles (Chee-lah-KEE-lays) is a saute` of day-old tortilla strips, frest tomato sauce, cream and cheese. This hearty version is baked. Refrigerate leftover chilaquiles in individual containers with tight fitting lids. To reheat, drizzle a tablespoon of water and microwave just until throughly heated. Total Time 45 minutes A traditional Mexican breakfast favorite, Chilaquiles (Chee-lah-KEE-lays) is a saute` of day-old tortilla strips, frest tomato sauce, cream and cheese. This hearty version is baked. Refrigerate leftover chilaquiles in individual containers with tight fitting lids. To reheat, drizzle a tablespoon of water and microwave just until throughly heated. Total Time 45 minutes
Number of Servings: 6

Ingredients

    Cooking Spray
    1 cup thinly sliced onion
    5 garlic gloves, minced
    2 cups shredded cooked chicken breast
    1 (15oz) 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) OR
    1 cup Weight Watchers Mexican Style shredded cheese

Directions

Preheat oven to 450 degrees.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; saute` 5 minutes or until lightly browned. Add garlic; saute` 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 bowl. Reduce heat, and simmer for 5 minutes, stirring occasionally. Set aside

Place half of tortilla strips in bottom of an 11x7 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 degrees for 10 minutes or until tortillas are lightly browned and cheese is melted.

Number of Servings: 6

Recipe submitted by SparkPeople user RMDAMM.