Black Bean and Chicken Chilaquiles Recipe


The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Black Bean and Chicken Chilaquiles Recipe. Enjoy quick and easy chicken recipes and learn how to make Black Bean and Chicken Chilaquiles.

Traditionally a Mexican breakfast, black bean and chicken chilaquiles requires only 8 ingredients and can be enjoyed at any time of day. Serve with a mixed green salad topped with diced avocado, tomato wedges, and olives.

Yield: 6 servings
Total: 45 Minutes
 
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; saut� 5 minutes or until lightly browned. Add garlic; saut� 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.

Note:

A traditional Mexican breakfast favorite, chilaquiles (chee-lah-KEE-lays) is a saut� 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.

Nutritional Information
Amount per serving Calories: 293
Calories from fat: 15%
Fat: 4.9g
Saturated fat: 1.7g
Monounsaturated fat: 1.5g
Polyunsaturated fat: 1.2g
Protein: 22.9g
Carbohydrate: 40g
Fiber: 5.9g
Cholesterol: 46mg
Iron: 2.3mg
Sodium: 602mg
Calcium: 200mg

Julianna Grimes Bottcher, Cooking Light
NOVEMBER 2006
 
More from the Chicken Recipes Kitchen:

Italian Chicken Sausage and Artichoke Soup Recipe
Southern Italian Chicken Soup Recipe
Chicken-Vegetable Soup Recipe
Andy Water�s Thai chicken soup in a cup recipe
Adam Bennett's chicken soup safari
Aztec Chicken & Corn Soup Recipe

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