So today - one of the new favorites in my house: Chilaquiles. While this is traditionally considered a Mexican breakfast dish, I think it's the perfect dish to serve for dinner. For these hot summer days, serve it with a side of fruit. Also, serve that side of fruit with some sangria for a perfect dinner. The original recipe came from www.myrecipes.com, but I've edited a little bit.
Chilaquiles
Calories: 293 per serving
Ingredients
- 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) ****I just use whatever salsa that we have in the fridge****
- 15 (6-inch) corn tortillas, cut into 1-inch strips
- 1 cup shredded queso blanco (about 4 ounces) **Again, whatever I happen to have in the fridge, or a mexican blend of cheese from the store.***
Preparation
* For the chicken, bust out your crockpot in the morning. Put your chicken breasts in there with a cup of water, taco seasoning, and salt and pepper, and whatever the hell else you feel like throwing on the chicken, and let it cook. When it's cooked, shred it, let it sit in its own juices for a little while, then add to the mix.
- 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.
