So I made this dish yesterday. I read the reviews and they were all over the place with a lot of them saying the dish was bland. Looking at the recipe, I realized it didn't have the usual staples of cumin, cilantro, salt or pepper. And seeing as I had to cook my chicken (I don't use rotisserie), I decided that's where I would add it.
Adobo Seasoning is a combo of pepper, Mexican oregano, cumin and some other things. You can get it at www.Penzeys.com
So I made the dish, which means it was easy. D and I each had 1.5 servings with no side. We both liked it. He said I could have chopped the chicken into smaller pieces but that was the only thing...
We used Sour Cream on top.
Black Bean and Chicken Chilaquiles
Photo by ALB |
Ingredients
Cooking spray
1 cup thinly sliced onion
5 garlic cloves, minced
2 cups shredded cooked chicken breast (I used 3 chicken thighs chopped, raw, boneless, skinless=2Cups)
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) (I used Herdez Salsa Casera)
15 (6-inch) corn tortillas, cut into 1-inch strips
1 cup shredded queso blanco (about 4 ounces) (I used Pepper Jack Cheese)
I added cilantro
I added Penzey's Adobo Seasoning
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. (I added the chicken and some (maybe 1/2 tsp of Penzey's Adobo Seasoning) and 1/4 teaspoon salt.) Transfer mixture to a medium bowl; stir in beans. (Add cilantro) Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes (add more cilantro), 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.
Yield: 6 servings
Nutritional Information
CALORIES 293 (15% from fat); FAT 4.9g (sat 1.7g,mono 1.5g,poly 1.2g); PROTEIN 22.9g; CHOLESTEROL 46mg; CALCIUM 200mg; SODIUM 602mg; FIBER 5.9g; IRON 2.3mg; CARBOHYDRATE 40g
Cooking Light, NOVEMBER 2006
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