This is a healthy version of a traditional Mexican dish that is typically made with fresh tomatoes, cream, and cheese. This version is slimmed down by taking out the cream and making up for it with a tomato sauce and fancy spices. Although you don’t have to cook the chicken any special way, I highly suggest rubbing it with Branden’s Spice Rub (recipe coming soon as part of series of posts surrounding our recent pulled pork adventure) and grilling it to ensure the chicken packs some extra flavor into the dish.
This dish was definitely not complicated and didn’t take too much time- prep to table was 1 hour (and that included cooking my really cold chicken). The serving sizes are huge and this dish tastes awesome. I drizzled a little hot sauce over my portion because what’s a Mexican dish without some heat?
- 1 medium red onion, thinly sliced
- 5 garlic cloves, minced
- 1 lb. boneless skinless chicken breast, cooked and shredded
- 1 can of black beans (15 oz)
- 1 c. chicken stock
- 1 can salsa de chile fresco (such as El Pato; 7 3/4 oz)
- 15 corn tortillas (6 inch), cut into 1-inch strips
- 1 generous handful fresh cilantro, chopped
- 1 cup shredded Queso Blanco or other white Mexican cheese
- Preheat oven to 450°.
- Heat a large nonstick skillet over medium-high heat. Add onion, saute 5 minutes or until lightly browned. Add garlic; saute 1 minute. Add chicken; cook 30 seconds. Transfer mixture to large mixing bowl and stir in beans and cilantro. Set aside.
- Add broth and salsa to pan; bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally.
- Place half of the tortilla strips in bottom of an 11×7 baking dish coated with cooking spray. Layer half of chicken mixture over tortillas and top with remaining tortillas and chicken mixture. Pour broth evenly over chicken mixture. Sprinkle with cheese.
- Bake for 10 minutes or until tortillas are lightly browned and cheese is melted.
Adapted from Cooking Light