tasty on a thursday

I'm linking up with rachelle at nicely composed for

tasty on a thursday

earlier this week I made a recipe I saw on pinterest 

{via cooking light}

black bean and chicken chilaquiles

oh my word y'all. 

it was GOOD.

tyler said it was like mexican lasagna.

he nailed that- that's exactly what it's like.

and I love lasagna... but this? wayyyyy better because lord knows I love me some mexican food.

a few fun facts: 

1. it's even better reheated.

2. it's cooking light and under 300 cals per serving

3. it's beyond easy

***here's the recipe with my notes in italics****

Ingredients

cooking spray

1 cup thinly sliced onion {I used an entire red onion***}

5 garlic cloves, minced

2 cups shredded cooked chicken breast

1 (15 oz) can of black beans, rinsed and drained

1 cup fat free, less-sodium chicken broth 

1(7-3/4 oz) can salsa de chile fresco {like El Pato}

15 6 in corn tortillas cut into one inch strips

1 cup shredded queso blanco {I used monterrey jack}

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. Transfer mixture to a medium bowl; stir in beans. Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, 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.

enjoy!!!!

***the red onion was because we like onion and I had red onions on hand :)