☆´¯`•Foods that burn Fat•´¯`☆ Black Bean and Chicken Chilaquiles Baking this Mexican dish cuts out fat but keeps the flavor. Toss in some brown rice with the beans for a source of complete protein. SHARE TO SAVE TO YOUR TIME LINE´¯`*•.¸¸✿ Like our page ✿¯`*•.¸¸♥ What you need•´¯`☆ 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) Directions•´¯`☆ 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. (¯`•.•´¯)¸•´¯`☆ .`•.¸¸.•´♥ Recipe from Health
Posted on: Tue, 18 Mar 2014 02:25:12 +0000
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