Chicken chilaquiles

Ingredients

2 cups shredded skinless, boneless rotisserie chicken breast
1/2 cup chopped green onions
1/2 cup shredded Monterey Jack cheese, divided
2 tablespoons grated Parmesan cheese
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup 1% low-fat milk $
1/4 cup chopped fresh cilantro
1 (11-ounce) can tomatillos, drained
1 (4.5-ounce) can chopped green chiles, drained
12 (6-inch) corn tortillas

Easy

Directions

1. Preheat oven to 375°.

2. Combine chicken, green onions, 1/4 cup Monterey Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl.

3. Place milk and next 3 ingredients (through chiles) in a food processor or blender; process until smooth.

Heat tortillas according to package directions. Pour 1/3 cup tomatillo mixture into bottom of an 11 x 7-inch baking dish coated with cooking spray or oil.

4. Arrange 4 corn tortillas in dish, and top with half of chicken mixture.

5. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.

Pour remaining 1 1/2 cups tomatillo mixture over tortillas; sprinkle with remaining 1/4 cup Monterey Jack cheese.

6. Bake at 375° for 20 minutes or until bubbly.

main courses, chicken October 20, 2012 01:59

Author myrecipes.com/recipe/chick...