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.

Black Bean and Chicken Chilaquiles
Serves 6
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Cook Time
45 min
Total Time
45 min
Cook Time
45 min
Total Time
45 min
Ingredients
  1. Cooking spray
  2. 1 cup thinly sliced onion
  3. 5 garlic cloves, minced
  4. 2 cups shredded cooked chicken breast
  5. 1 (15-ounce) can black beans, rinsed and drained
  6. 1 cup fat-free, less-sodium chicken broth
  7. 1 (7 3/4-ounce) can salsa de chile fresco (such as El Pato)
  8. 15 (6-inch) corn tortillas, cut into 1-inch strips
  9. 1 cup shredded queso blanco (about 4 ounces)
Instructions
  1. 1.Preheat oven to 450°.
  2. 2.Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 5 minutes or until lightly browned. Add garlic; sauté 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.
  3. 3.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.
Notes
  1. A traditional Mexican breakfast favorite, chilaquiles (chee-lah-KEE-lays) is a sauté 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.
Adapted from www.myrecipes.com
Adapted from www.myrecipes.com
Mexipes https://mexipes.com/