Black Bean & Chicken Chilaquiles

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 358.0
  • Total Fat: 9.3 g
  • Cholesterol: 47.3 mg
  • Sodium: 832.9 mg
  • Total Carbs: 49.1 g
  • Dietary Fiber: 10.2 g
  • Protein: 22.6 g

View full nutritional breakdown of Black Bean & Chicken Chilaquiles calories by ingredient
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Adapted from a recipe from Cooking Light's One-Dish Meals cookbook Adapted from a recipe from Cooking Light's One-Dish Meals cookbook
Number of Servings: 6


    1 cup thinly sliced onion
    5 cloves garlic, minced
    2 cups shredded cooked chicken breast
    1 (15-oz) can black beans, rinsed and drained
    1 cup chicken broth
    1 cup salsa
    15 (6-inch) corn tortillas, cut into 1 inch strips
    1 cup (4 ounces) cheddar cheese


1. Preheat oven to 450.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with non-stick cooking spray. Add onions; saute 5 minutes or until lightly browned. Add garlic; saute 1 minute. Add chicken; cook 30 seconds. Transfer 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.
3. Place half of the tortilla strips in the bottom of an 11 x 7 baking dish coated with cooking spray. Layer half of the chickenmixture over the tortillas, and 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. Yield: 6 servings (serving size: 1 [3 1/2 inch] square)

Number of Servings: 6

Recipe submitted by SparkPeople user EMPIERCE.

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