Monday, December 29, 2008

Black Bean and Chicken Chilaquiles

Love this recipe!  Every Safeway I've been in carries El Pato tomato sauce (salsa de chile fresco) in the Hispanic aisle.  Look for the small yellow can with a duck on it.  Go ahead and get two cans of El Pato and for another meal try El Pato heated with 2 garlic cloves, 1 T lemon juice and shrimp.  Serve over hot rice- delish!

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)

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


dana in dublin said...

These sound really good. I am unfortunately very limited in what Mexican food I can make over here. I don't have the salsa fresco this recipe calls for. Can I make it myself or use something else? I just made a great new bread yesterday. I'll have to get the recipe to you.

thecrowls said...

we really enjoyed this recipe- we would give it 5 stars!

The Green Family said...

We LOVED this recipe!! It is definitely a family favorite.


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