Workout and Recipe Day #1 Chicken Chilaquiles

Ok...I said that I was starting a workout and recipe challenge!!  Well...I have 3 really great ladies participating in the workout challenge with me!  Amanda from  School House Scraps
and
Laurie over at The Rookie Wife
and
Chrissy at The Taylor House
and
Kimberly at Simply Living



You can find the workout HERE


I did my 20 jumping jacks and 10 crunches!!  I know it doesn't sound like much but trust me...it gets HARDER!!!!  This is a 60 Day Challenge!!




The recipe we tried tonight was AWESOME!!  It was given to me by Stephanie over at the really cute blog

Everyday Stephanie



Black Bean and Chicken Chilaquiles


Cooking spray

Click to see savings

1 cup thinly sliced onion

5 garlic cloves, minced

2 cups shredded cooked chicken breast

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

1 cup fat-free, less-sodium chicken broth

1 (7 3/4-ounce) can salsa de chile fresco (such as El Pato)

15 (6-inch) corn tortillas, cut into 1-inch strips

1 cup shredded cheddar cheese

Preparation

1. Preheat oven to 450°.
2. 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.
3. 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.

This was DELICIOUS!!!  As I have said before, our kids do not eat "food" so they did not eat this BUT Todd and I ate it and even ate the leftovers!!  We NEVER eat leftovers!!  ;))