I called it chicken chilaquiles because chilaquiles are traditionally eaten over/made with tortillas. This dinner really isn't that close to chilaquiles, though; I probably should have called it tortilla casserole or something like that. Chicken Chilaquiles Casserole-ish Dinner is alliterative though, so I had to keep it. Regardless, this dish is actually really good if you eat it over tortilla chips, so I guess the chilaquile name can stay.
|I lost my camera, and this is the only pitiful picture I took on my phone. Sorry dudes.|
Chicken Chilaquiles Casserole-ish Dinner
total hands-on time: 7 minutes
total time: less than 20 minutes
3 (ish) cups of shredded chicken
1 can black beans
1 cup chicken or vegetable broth
1 tbsp garlic
8 or 9 corn tortillas, torn
most of a jar of salsa (I actually used green chile sauce, but salsa will work just as well)
sprinkle of Mexican seasoning
1. Put the garlic and the broth into a saucepan and bring to a simmer. I also put in a few sprinkles of a Mexican seasoning I have, but you can add salt, cumin, and chili powder if you don't have a pre-mixed seasoning.
2. Toss in the chicken and let simmer for a minute, then black beans, let cook for 5 minutes or so.
3. While the chicken and bean mixture is cooking, tear the tortillas into halves and cover the bottom of an 11 by 7 (greased!) pan.
4. When the mixture is finished cooking, spoon about half of it onto the torn tortillas. Spread salsa on top.
5. Add another layer of corn tortillas, then another layer of chicken & beans, then another layer of salsa. Sprinkle Mexican cheese on top.
6. Bake at 350 for 10-12 minutes until cheese is melted and bubbly.