Black Bean and Chicken Chilaquiles
, Serves 6
A layered Mexican-style casserole of corn tortilla strips, shredded chicken and black beans, baked under melted queso blanco.
| prepPreheat oven to 450°F / 230°C | ||||||||
| prepCoat an 11 x 7 inch baking dish with cooking spray | ||||||||
| cooking spray | Sauté onion 5 min | Add garlic, sauté 1 min | Add chicken, cook 30 sec | Transfer to bowl, stir in beans | Layer tortillas & chicken mixture | Pour broth mixture over top | Sprinkle with cheese | Bake 450°F / 230°C, 10 min |
| 1 cup thinly sliced onion | ||||||||
| 5 garlic cloves, minced | ||||||||
| 2 cups shredded cooked chicken breasts | ||||||||
| 425 g black beans, rinsed and drained | ||||||||
| 240 ml reduced-sodium fat-free chicken broth | Boil broth & salsa, simmer 5 min | |||||||
| 220 g salsa de chile fresco | ||||||||
| 8 (6 inch) corn tortillas, cut into 1-inch strips (first layer) | ||||||||
| 7 (6 inch) corn tortillas, cut into 1-inch strips (top layer) | ||||||||
| 1 cup shredded queso blanco | ||||||||
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