but, i'm here now and i'm going to make up for the pause by sharing this delicious chicken chilaquiles recipe i borrowed from cooking light.
"A traditional Mexican breakfast favorite, chilaquiles (chee-lah-KEE-lays) is a sauté of day-old tortilla strips, fresh tomato sauce, cream, and cheese. This hearty version is baked."
now, i only made small changes such as using whole wheat tortilla's instead of corn and i couldn't find salsa de chile fresco so i used salsa de jalapeno fresco and it seemed to work great. i also couldn't find for real queso blanco from our lame grocery store down the street so i bought a blend of mexican cheese that also seemed to work just fine but i do look forward to round two and going further into town for the real cheese.
- 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)
- 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.
Nutritional Information (serves 6)
- 293 (15% from fat)
- 4.9g (sat 1.7g,mono 1.5g,poly 1.2g)