Black Bean and Chicken Chilaquiles

• cooking spray
• 1 cup thinly sliced onion
• 5 garlic cloves, minced
• 2 cups shredded cooked chicken breasts
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup reduced-sodium fat-free chicken broth
• 1 (7 3/4 ounce) canel paso salsa de chile fresco
• 15 (6 inch) corn tortillas, cut into 1-inch strips
• 1 cup shredded queso blanco (about 4 ounces)

1. Preheat oven to 450F.
2. Heat a large nonstick skillet over medium-high heat.
3. Coat pan with cooking spray.
4. Add onionl saute 5 minutes or until lightly browned.
5. Add garlic; saute 1 minute.
6. Add chicken; cook 30 seconds.
7. Transfer mixture to a medium bowl; stir in beans.
8. Add broth and salsa to pan; bring to a boil.
9. Reduce heat, and simmer 5 minutes, stirring occasionally.
10. Set aside.
11. Place half of tortilla strips in bottom of an 11x7-inch baking dish coated with cooking spray.
12. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture.
13. Pour broth mixture evenly over chicken mixture.
14. Sprinkle with cheese.
15. Bake at 450F for 10 minutes or until tortillas are lightly browned and cheese is melted.

cooking spray, onion, garlic, chicken breasts, black beans, chicken broth, canel paso salsa, corn tortillas, queso blanco

Taken from www.food.com/recipe/black-bean-and-chicken-chilaquiles-497533 (may not work)