Black Bean and Chicken Chilaquiles

Eh. This was a bit on the dry side. Even though it tasted good, I've had other similar dishes that were better.

I made some substitutions since I couldn't find salsa de chile fresco (I used salsa de tomate instead) or queso blanco (I used Monterey Jack instead). I don't know if these substitutions made a huge difference in the moisture or taste level, but I'm not sure I'll try again to find out.

Black Bean and Chicken Chilaquiles
Courtesy of Cooking Light



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)

Preheat oven to 450°F.

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 for 10 minutes or until tortillas are lightly browned and cheese is melted.