STREAMING NOW: The Layover

Black Bean and Chicken Chilaquiles

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This hearty dish is a lighter version of the traditional Mexican breakfast favorite. Traditionally a Mexican breakfast, black bean and chicken chilaquiles require only 8 ingredients and can be enjoyed at any time of day. Serve with a mixed green salad topped with diced avocado, tomato wedges, and olives.”
READY IN:
32mins
SERVES:
6
YIELD:
6
UNITS:
Metric

Ingredients Nutrition

  • cooking spray
  • 236.59 ml thinly sliced onion
  • 5 garlic cloves, minced
  • 473.18 ml shredded cooked chicken breasts
  • 425.24 g can black beans, rinsed and drained
  • 236.59 ml reduced-sodium fat-free chicken broth
  • 219.70 g canel paso salsa de chile fresco
  • 15 (90 inch) corn tortillas, cut into 1-inch strips
  • 236.59 ml shredded queso blanco (about 4 ounces)

Directions

  1. Preheat oven to 450°F.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onionl 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 11x7-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°F for 10 minutes or until tortillas are lightly browned and cheese is melted.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: