Healthy Comfort Food

Yes, it does exist.

A traditional Mexican breakfast treat is chilaquiles, which features a conglomeration of tortilla strips, fresh tomato sauce, cream, cheese and sometimes eggs.  I came across this lasagna-like twist on the dish, which turns it into a heartier meal.  To save time, buy a cooked rotisserie chicken at the market and chop it up at home.  I added a few ingredients of my own to give it some more zing.  The result is a fairly healthy, crowd-pleasing dish – simply omit the chicken and use vegetable broth, and vegetarians will be happy too (I omitted the beans so I’d be happy).  Enjoy!

Black Bean and Chicken Chilaquiles

(makes 4 generous servings)

• 1 tbsp. vegetable oil

• 1 cup thinly sliced onion

• 5 garlic cloves, minced

• 3 cups shredded cooked chicken

• 1 poblano chile, diced

• 1 can (8 oz.) corn, drained

• 1 can (15-ounce) black beans, rinsed and drained

• 1 cup fat-free, less-sodium chicken broth

• 1 can (7 ¾-ounce) salsa casera (any red salsa, medium spicy)

• 1 can (14 oz.) red enchilada sauce

• 10-12 corn tortillas, cut into 1-inch strips

• 1 ½ cups shredded jack and/or cheddar cheese

• ¼ cup cilantro, chopped

Preheat oven to 450°.  Heat oil in a large nonstick skillet over medium-high heat. Add onion, chile and corn; sauté 5 minutes or until lightly softened. Add garlic; sauté 1 minute. Add chicken; cook 30 seconds. Transfer mixture to a medium bowl; stir in beans. Add broth, salsa and enchilada sauce to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.  Place half of tortilla strips in bottom of a 9 x 13-inch baking dish coated with cooking spray or lightly oiled. 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.  Eat!