Black Bean And Chicken Chilaquiles – a delicious recipe with Cooking spray, onion, garlic, chicken, black beans, chicken broth. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 450u00b0.
2
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; saute 5 minutes or until lightly browned. Add garlic; saute 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.
3
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 450u00b0 for 10 minutes or until tortillas are lightly browned and cheese is melted.
4
A traditional Mexican breakfast favorite, chilaquiles (chee-lah-KEE-lays) is a saute of day-old tortilla strips, fresh tomato sauce, cream, and cheese. This hearty version is baked. Refrigerate leftover chilaquiles in individual containers with tight-fitting lids. To reheat, drizzle with a tablespoon of water, and microwave just until thoroughly heated.
863
kcal
Calories
11
g
Fat
124
g
Carbs
77
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Cooking spray, 1 cup thinly sliced onion, 5 garlic cloves, minced, 2 cups shredded cooked chicken breast, and more.
Yes, Black Bean And Chicken Chilaquiles falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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