“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Black Bn/Chiken Chilaquilas


1 small Onion, chopped
4 tsps or 4 cloves of Garlic, minced
2 Chicken Breasts
Garlic Salt and Black Pepper to season chicken breasts
15 oz Can Black Beans, rinsed and drained
1 cup Chicken Broth
8 oz jar Pace Picante Sauce
15 corn tortillas, cut into 1 inch strips
1 cup shredded Queso Blanco, I use Velvetta Brand

Pam Cooking Spray to grease baking dish
"Let me hear of your unfailing love each morning, for I am trusting you. Show me where to walk, for I give myself to you." Psalm 143:7-9


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.

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