This one's for Rapha

My sister, newly married and living in Brazil, has been griping that she never knows what to make for her "slightly"-picky-eater-husband. Perhaps this will tickle his fancy (and it even includes beans to mollify his Brazilian craving for legumes at the dinner table)

Black Bean and Chicken Chilaquiles
(from Cooking Light November 2006)

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
15 (6-inch) corn tortillas, cut into 1-inch strips
1 cup shredded white cheese

1. Preheat oven to 450°.
2. Heat a large skillet over medium-high heat and spray pan with cooking spray or a bit of olive oil.
   
3. Add onion; sauté 5 minutes or until lightly browned. Then add garlic; sauté 1 minute.
   
4. Add chicken; cook 30 seconds.
   
5. Transfer mixture to a medium bowl; stir in beans.
   
6. Add broth and salsa to pan; bring to a boil.
   
7. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.
8. Place half of tortilla strips in bottom of an 11 x 7-inch baking dish coated with cooking spray.
   
9. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture.
   
10. Pour broth mixture evenly over chicken mixture. Sprinkle with cheese.
    
11. Bake at 450° for 10 minutes or until tortillas are lightly browned and cheese is melted.