Tuesday, May 03, 2005

Black Bean and Chicken Chilaquiles

Black Bean and Chicken Chilaquiles (Adapted from CL)

2 teaspoons olive oil
1 cup thinly sliced onion
5 garlic cloves, minced
2 cups cooked shredded chicken breast
15 ounce can black beans, rinsed and drained
1 cup chicken broth
1 - 7 3/4 ounce can salsa de chile fresco
15 small (6") white corn tortillas, cut into strips
4 ounces shredded queso blanco

Preheat oven to 450

In a large skillet, heat oil over medium-high heat. Add onion and cook until lightly golden - about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chicken and cook for 30 seconds. Scoop mixture into a medium bowl - stir in beans.

Pour broth and salsa into the pan and bring to a boil. Reduce heat and let simmer for 5 minutes - be sure to stir occasionally. Remove from the heat and set aside.

Lightly coat a 7 x 11" baking dish with nonstick spray. Arrange half of tortilla strips over the bottom. Layer half of bean/chicken mixture over the top. Arrange the remaining tortillas over that layer and scatter the rest of the bean/chicken mixture on top. Pour broth mixture evenly over chicken mixture. Scatter the shredded cheese on top.

Bake until the cheese has melted and the tortillas have a light golden color - about 10 to 15 minutes.

Makes about 4 to 6 servings.

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