Black Bean and Chicken Chilaquiles

Ingredients

• 15 ounce black beans rinsed drained canned
• 2 cups chicken breast shredded cooked
• 15 6-inch corn tortillas cut into 1-inch strips ()
• 1 cup less-sodium chicken broth fat-free
• 5  garlic cloves minced
• 1 cup onion thinly sliced
• 4 ounces queso blanco shredded
• 7.8 ounce salsa de chile fresco canned (such as El Pato)

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 45
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
3. Add onion; saut 5 minutes or until lightly browned.
4. Add garlic; saut 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 a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.
8. Place half of tortilla strips in bottom of an 11 x 7-inch baking dish coated with cooking spray.
9. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture.
10. Pour broth mixture evenly over chicken mixture.
11. Sprinkle with cheese.
12. Bake at 450 for 10 minutes or until tortillas are lightly browned and cheese is melted.