Chicken Chilaquiles Recipe
Servings: 6
Ingredients
- 4 x skinless boneless chicken breast halves
- 8 x (6-inch) corn tortillas (preferably stale)
- 2 x (10 ounce.) cans tomatoes with green chiles (or possibly substitute 2 1/2 C. salsa)
- 1 can black beans (15- to 16-ounce.) liquid removed
- 1/4 c. minced fresh cilantro (optional)
- 1 c. non-fat plain yogurt (or possibly an 8-oz container)
- 8 ounce grated Monterey Jack cheese (or possibly more if you like) (8 to 10)
Directions
- Heat oven to 375 F. Spray an 8- or possibly 9-inch square baking dish (or possibly similar casserole) with nonstick cooking spray.
- Heat about 1 inch of water in the bottom of a wide skillet. Bring to a boil. Add in chicken breasts. Reduce heat to medium-low and simmer chicken breasts for 5 min (the water shouldn't be boiling, but at the barest simmer; adjust the heat if necessary). Flip and cook 4 min more. Remove from heat and set aside. (If the chicken should appear a bit undercooked, do not worry, it will continue to cook in the casserole).
- Cut tortillas in half. Spread about 3/4 c. of the tomatoes in the bottom of the casserole. Cover the bottom with tortilla halves. Cut the chicken into small dice.
- Begin building layers of ingredients on top of the tortillas: Sprinkle with half the chicken, then spread on half the remaining tomatoes. Spoon on half the black beans and sprinkle with cilantro. Dollop on half the yogurt and sprinkle with half the cheese. Top with more tortilla halves.
- Again build layers. Start with chicken, then tomatoes, black beans and cilantro. Spoon on yogurt and top with cheese. Bake 30 min, or possibly till cheese is melted and casserole is warm. Let stand 10 min before serving. Serve with green beans or possibly salad.
- Cuisine: "Mexican"
- NOTES : Chilaquiles is a Mexican layered dish, sometimes called "Mexican lasagna," which makes good use of somewhat dry-out corn tortillas. Fresh corn tortillas are perfectly appropriate, however. If you're a cheese lover, use more in this recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 6 servings | |
| Calories 494 | |
| Calories from Fat 135 | 27% |
| Total Fat 15.14g | 19% |
| Saturated Fat 8.57g | 34% |
| Trans Fat 0.01g | |
| Cholesterol 57mg | 19% |
| Sodium 307mg | 13% |
| Potassium 1204mg | 34% |
| Total Carbs 58.13g | 16% |
| Dietary Fiber 11.9g | 40% |
| Sugars 4.47g | 3% |
| Protein 33.28g | 53% |
