Created on November 14th, 2011
Preheat oven to 450°.
Flatten and season Chicken Breast with garlic salt and black pepper.
Heat a large non-stick skillet over medium-high heat.
Add Chicken Breast to pan and cook 5-7 minutes on each side, or until no pink in center.
Remove from heat and shred.
While chicken is cooking, chop onion and garlic.
Drain and rinse black beans.
After removing chicken from pan; Add onion and sauté for 5 minutes or until lightly browned.
Add garlic; sauté 1 minute. Be careful not to burn garlic.
Add shredded chicken; cook 30 seconds.
Transfer mixture to a medium bowl;
Stir in black beans.
Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally.
While broth and salsa are cooking, shred cheese and set aside.
Place half of tortilla strips in bottom of an 11 x 8-inch baking dish coated with Pam.
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.
**Store leftovers in individual containers. To reheat, drizzle with 1 TB water and microwave just until thoroughly heated.