Chicken and Black Bean Chilaquiles

This post is an old recipe post I’ve had in the arsenal for a couple of weeks but last night’s dinner inspired me to share it. We had enchiladas in case you were curious. Recently, I’ve been making a lot of soups for lunches (I put up one post about my Carrot Ginger Soup). I LOVE soup and something about the cool weather makes me totally crave it. However, I was starting to feel a little bit burnt out on soup. I knew it was time to switch things up. Mike could literally eat the exactly same thing every single day and be completely content with it. I have a much more fickle palette. So I turned to one of my other cool weather lunch favorites… a big casserole. Like soups, casseroles are easy to make a big batch all at once and eat over the course of a week for lunch. I was scanning the internet for healthy casserole recipes when this recipe caught my attention for “Chicken and Black Bean Chilaquiles“. I wasn’t actually familiar with chilaquiles, though the article refers to them as a “traditional Mexican breakfast favorite”. Sold.

From reading the recipe, It seems that chilaquiles are usually made with leftover chicken. I didn’t have leftover cooked chicken… but I had chicken! So I whipped out the George Foreman and grilled / diced up the chicken while prepping my other ingredients (including slicing this onion).

I quickly browned the onion in a frying pan before adding in the chicken to warm up. The chicken had obviously just been cooked though, so it was still warm.

In a large bowl I combined the chicken / onion saute with a can of black beans (my FAV and kind of the selling point of this recipe for me. I used to hate black beans… now I can’t get enough of them! Weird.)

I only have one singular gripe about Trader Joe’s (because seriously I freaking love Trader Joe’s). They NEVER have corn tortillas when I go do my grocery shopping. My particular store only stocks one corn tortilla option and it is ALWAYS sold out. I was forced to substitute flour tortillas instead. The only real problem is that corn tortillas get a little crispy when you cook them. Flour tend to get more on the soggy side. Not horrible, but I would’ve preferred corn. Gotta work with what you’ve got though.

The sauce was a combination of salsa and chicken broth brought to a boil / simmer on the stove. The recipe says to use salsa de chile fresco but I couldn’t find that specifically. I used a roasted garlic salsa and it came out wonderfully.

While the sauce simmered, I got to work assembling / layering my casserole. As you can see below… I almost never cook without my laptop right there and recipe prominently displayed. It’s easy to put it up on the counter and every time I print out a paper recipe, I just get food all over it. I can never keep them because they get so gross. I decided to stop wasting paper and go electronic. This would be ever easier if I had an iPad I suppose… but again I’m not there yet.

The sauce was… boss.

After everything was assembled and topped with a delicious serving of shredded Mexican cheese… in the over it went. And it… was… awesome.

Mike actually said this was one of his all time recipe favorites. That is big 🙂 Catch ya later alligators.

One response

  1. […] (Two examples: here and here. I often make casseroles that have 8 servings so between Mike and I we get 4 meals out of […]

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