Black Bean and Chicken Chilaquiles

Black Bean and Chicken Chilaquiles
Photo by Randy Mayor

Ingredients

  • 1 cup fat-free, less-sodium chicken broth
  • Cooking spray
  • 2 cups shredded cooked chicken breast
  • Cooking spray
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2 cups shredded cooked chicken breast
  • 5 garlic cloves, minced
  • + 11 more ingredients
    • 1 cup shredded queso blanco (about 4 ounces)
    • 15 (6-inch) corn tortillas, cut into 1-inch strips
    • 1 cup thinly sliced onion
    • 15 (6-inch) corn tortillas, cut into 1-inch strips
    • 1 cup fat-free, less-sodium chicken broth
    • 5 garlic cloves, minced
    • 1 (7 3/4-ounce) can salsa de chile fresco (such as El Pato)
    • 1 cup thinly sliced onion
    • 1 (15-ounce) can black beans, rinsed and drained
    • 1 cup shredded queso blanco (about 4 ounces)
    • 1 (7 3/4-ounce) can salsa de chile fresco (such as El Pato)

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; brin...

View full recipe at My Recipes

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