Chicken Chilaquiles-CL-11/05

[Terrytx]

This was a very simple dish of few ingredients, but it went together well and was very good. I would have to call it "comfort food". A repeater here.

[sfarler]

Thanks for the review, Terry. I was just eyeing this recipe.

[Valerie226]

I continue to be amazed at the number of new dishes you try! Amazing!

[Terrytx]

I rarely make the same dish more than once, so there are always new things to try.

[SDMomChef]

I made this last night and it is sitting in the fridge ready to pop into the oven before trick-or-treating....thanks for the review!

[mjg]

Does this NEED to be made 8 hours ahead?

[Ralph]

Thumbs up here, too, only with a variation. This is another of those Cooking Light recipes that amazes me with such great flavor using only a few ingredients.

Because I was making a couple other chicken dishes, I substituted shredded grilled flank steak in this recipe for the chicken. It was still excellent.

Could easily substitute different salsas for that which it calls for.

[Lynn B]

YAY, glad to hear the good reviews. I saw this recipe and thought it looked too... simple. WELL, SILLY ME! It has now officially graduated to the "To Make" list! :) Thanks, everyone!

Lynn

[Ann Sanders]

I have made this as well. I add chopped fresh jalaqpeno for more kick. I wasn't disappointed.

[granolagirl]

I made this and thought it was really good. I used 2 cups of salsa and did not let this sit overnight. I just made it and threw it in the oven.

[shoyski]

Glad to see positive reviews. It calls for salsa de chile fresco , which is a hot salsa, correct? If so, can I just sub regular salsa since DH is a wimp on spicy stuff? :p

TIA,
Shelley

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)
15 (6-inch) corn tortillas, cut into 1-inch strips
1 cup shredded queso blanco (about 4 ounces)
Preparation
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.
Yield

6 servings
Nutritional Information

CALORIES 293(15% from fat); FAT 4.9g (sat 1.7g,mono 1.5g,poly 1.2g); PROTEIN 22.9g; CHOLESTEROL 46mg; CALCIUM 200mg; SODIUM 602mg; FIBER 5.9g; IRON 2.3mg; CARBOHYDRATE 40g

[beacooker]

Shel, I'm sure any salsa would be fine - the point of the salsa, aside from flavor of course, is to add moisture to soften the tortillas. And this dish has pretty generic Mexican flavors in it, so I think your favorite brand of salsa would work great.

[shoyski]

Thanks, Anne, that helps! :)