Chicken & Black Bean Chilaquiles
Cooking Lite
Chicken & Black Bean Chilaquiles
Chicken & Black Bean Chilaquiles

Yield: 6 servings
293 Calories (15% from fat)

Cooking spray
1 C thinly sliced onion
5 garlic cloves, minced
2 C shredded cooked chicken breast
1 15-oz can black beans, rinsed & drained
1 C fat-free, low-sodium chicken broth
7¾-oz salsa de chile fresco
15 6-inch corn tortillas, cut into 1-in strips
1 C shredded queso blanco (4-oz)


  1. Preheat oven to 450°
  2. Heat large skillet over medium heat. Coat pan with cooking spray.
  3. Add onion; sauté about 5 min. until lightly browned.
  4. Add garlic; sauté 1 minute.
  5. Add chicken; cook 30 seconds.
  6. Transfer mixture to a medium bowl; stir in beans.
  7. Add broth and salsa to pan; bring to boil. Reduce heat, and simmer 5 min., stirring occasionally. Set aside.
  8. Coat 11 X 7-inch baking dish with cooking spray.
  9. Cover baking dish with ½ of the tortilla strips.
  10. Layer ½ chicken-bean mixture over tortillas; top with remaining tortillas and chicken-bean mixture.
  11. Pour broth mixture evenly over chicken mixture.
  12. Sprinkle with cheese.
  13. Bake at 450° for 10 minutes or until tortillas are lightly browned and cheese is melted.