APRON AND PANS - BLACK BEAN AND CHICKEN CHILAQUILES

Ingredients
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)

Preparation
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
Calories per serving:                     293
Calories from fat:                             15%
Fat per serving:                             4.9g
Saturated fat per serving:             1.7g
Monounsaturated fat per serving:     1.5g
Polyunsaturated fat per serving:     1.2g
Protein per serving:                              22.9g
Carbohydrates per serving:              40g
Fiber per serving:                              5.9g
Cholesterol per serving:                      46mg
Iron per serving:                              2.3mg
Sodium per serving:                      602mg
Calcium per serving:                            200mg