Thursday, February 19, 2009
Black Bean and Chicken Chilaquiles
yield: 6 servings
1 cup thinly sliced onion
5 garlic cloves, minced
2 cups shredded cooked chicken breast
1 (15-oz) can black beans, rinsed and drained
1 cup chicken broth
1 cup salsa
1 4-oz can chopped green chilies
15 6-inch corn tortillas, cut into 1-inch strips
1 cup shredded queso blanco
1. Preheat oven to 450°.
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, salsa, and green chillies to pan; bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Set aside.
3. Place half of tortilla strips in the bottom of an 11x7-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.