Chilaquiles are a lovely alternative to tacos and enchiladas. Made with strips of tortillas and a cheesy sauce, they are like lasagna and are deliciously warm and chunky. Use purchased chicken to make this recipe more middle-of-the-week friendly. Pair with a cold beer and crunchy tortillas chips for a Mexican fiesta! Get the recipe when you read more.


Black Bean and Chicken Chilaquiles
From Cooking Light magazine

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)

  1. Preheat oven to 450°.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
  3. Add onion; sauté 5 minutes or until lightly browned.
  4. Add garlic; sauté 1 minute.
  5. Add chicken; cook 30 seconds. Transfer mixture to a medium bowl; stir in beans.
  6. Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.
  7. 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.
  8. Pour broth mixture evenly over chicken mixture. Sprinkle with cheese.
  9. Bake at 450° for 10 minutes or until tortillas are lightly browned and cheese is melted.

Serves 6.

Nutritional Information: CALORIES 293(15% from fat); FAT 4.9g (sat 1.7g,mono 1.5g,poly 1.2g); PROTEIN 22.9g; CHOLESTEROL 46mg; CALCIUM 200mg; SODIUM 602mg; FIBER 5.9g; IRON 2.3mg; CARBOHYDRATE 40g

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