Cheesy Skillet Chicken Chilaquiles
So simple to make and incredibly delicious! A few ingredients and less than 30 minutes is all it takes.
Servings 8 Servings
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium onion sliced thin
- 5 cloves garlic minced
- 1 medium rotisserie chicken meat shredded
- 7.75 oz can El Pato Salsa de Chile Fresco
- 1 ¼ cups beef stock
- 15 oz can black beans rinsed
- ½ cup chihuahua cheese or monterey jack
- ½ cup queso fresco crumbled
- 16 corn tortillas cut into strips
Instructions
- Heat the oven to 450º F.
- In a large oven-safe skillet, heat olive oil over medium heat. Add the onions and cook until translucent, about 10 minutes. Add the garlic, chicken, and black beans and heat through, about 3 minutes. Remove to a bowl and set aside.
- Add the salsa de chile fresco and beef stock to the skillet and turn the heat to high. Bring to a boil, scraping up and bits on the bottom. Remove from the heat and pour the tomato broth into a large measuring cup or bowl. Set aside.
- Spray the bottom of the skillet with cooking spray and layer 1/2 of the tortillas then 1/2 of the chicken mixture, 1/2 of the cheeses and repeat.
- Pour the tomato broth over the chicken and tortilla mixture and bake for 10 minutes.
- Remove and top with your favorite toppings.
Nutrition
Calories: 384kcal | Carbohydrates: 36g | Protein: 31g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 793mg | Potassium: 455mg | Fiber: 8g | Sugar: 2g | Vitamin A: 238IU | Vitamin C: 5mg | Calcium: 170mg | Iron: 2mg
