A healthier baked version of the traditional mexican breakfast! This simple dish can be enjoyed at any time of the day. Experiment with different types of salsa, and top with a variety of toppings such as diced avocado, tomato wedges, cilantro, or even an egg! Leftovers can be reheated easily by drizzling some water over the top before microwaving.
1 cup thinly sliced onion
5 garlic cloves, minced
2 cups shredded cooked chicken breast
1 can black beans, rinsed & drained
1 cup low-sodium chicken broth
1 cup bottled salsa (or for a more traditional dish, use salsa de chile fresco)
15 (6-inch) corn tortillas, cut into 1-inch strips
1 cup shredded mexican blend cheese
1. Preheat oven to 450 degrees.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and sauté 5 minutes or until slightly browned. Add garlic and continue to sauté for 1 minute, or until garlic is fragrant. Stir in chicken.
3. Transfer chicken mixture to a bowl and stir in beans.
4. In pan used to sauté onion, dump in salsa and chicken broth. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally. Set aside.
5. Place half of tortilla strips in bottom of an 11×7-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 degrees for 10 minutes or until tortillas are lightly browned and cheese is melted.
Yield: 6 servings (293 calories, 5 g total fat, 23 g protein, 40 g carbohydrate, 6 g fiber, 46 mg cholesterol)
Adapted from Cooking Light, November 2006