Black Bean and Chicken Chilaquiles

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. Total time: 45 minutes.

Yield: 6 servings

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; 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.

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.

Nutritional Information

Calories:

293 (15% from fat)

Fat:

4.9g (sat 1.7g,mono 1.5g,poly 1.2g)

Protein:

22.9g

Carbohydrate:

40g

Fiber:

5.9g

Cholesterol:

46mg

Iron:

2.3mg

Sodium:

602mg

Calcium:

200mg