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Chilaquiles Yet Another Way
I’ve done several takes on the chilaquiles dish. Also known as migas, it is often used as a throw-together dish to use up old and stale tortilla chips.
Black Bean and Chicken Chilaquiles
I am having a growing love affair with the black bean and this takes advantage of that.
You can use any cheese but the queso fresco is just perfect for it.
All being fried.
Layer with tortilla strips.
Then the chicken mixture.
Add some salsa or tomatoes.
Top with cheese.
From the oven.
Hearty and flavorful!
Black Bean and Chicken Chilaquiles
Servings: 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)
Directions:
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 Info: Calories 293 Caloriesfromfat 15 % Fat 4.9 g Satfat 1.7 g Monofat 1.5 g Polyfat 1.2 g Protein 22.9 g Carbohydrate 40 g Fiber 5.9 g Cholesterol 46 mg Iron 2.3 mg Sodium 602 mg Calcium 200 mg
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