Black Bean and Chicken Chilaquiles

Chilaquiles are a traditional Mexican breakfast dish. They are usually made with stale corn tortillas cut or torn into strips and then fried. Salsa is poured over the tortillas to soften them, and eggs or chicken can be added to the mix. They are then topped with sour cream or a white cheese and served with beans. The dish may vary depending on region or family preferences. This recipe is a healthy American spin on a Mexican favorite.

Black Bean and Chicken Chilaquiles
adapted from Cooking Light November 2006
Makes about 6 servings

2-3 tablespoons olive oil
1 cup thinly sliced red or yellow onion
3 garlic cloves, minced
2 cups shredded chicken breast
1 (15-ounce) can black beans, rinsed and drained
1 cup chicken broth
1 cup salsa
15 (6-inch) corn tortillas, cut into 1-inch strips
1 1/2 cups shredded queso blanco*

1. Preheat oven to 450°.
2. Heat the olive oil in a large skillet over medium-high heat. Add onion and saute 5 minutes or until light brown. Add garlic; saute 1 minute. Add chicken; cook 30 seconds. Transfer to a medium bowl and stir in beans. Add 3/4 cup cheese and stir.
   
3. Add broth and salsa to a pan and bring to a boil Reduce heat and simmer 5 minutes, stirring occasionally.
   
4. Place half of tortilla strips in bottom of an 11 x 7 inch baking pan (a 9 x 13 will work as well, but yield thinner chilaquiles) coated with cooking spray. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture.
   
5. Pour broth mixture evenly over chicken mixture. Sprinkle with remaining cheese.
6. Bake at 450° for 10 minutes or until tortillas are lightly browned and cheese is melted.

*If you don't have any queso blanco hanging around the house, try using mozzarella, white cheddar, swiss, or any combination of white cheese