Black Bean and Chicken Chilaquiles

Ingredients
Cooking spray
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 chili fresco (such as El Pato)
15  (6-inch) corn tortillas, cut into 1-inch strips
1  cup  shredded queso blanco (about 4 ounces)

Preparation

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