Chicken Chilaquiles

By Lindae999

For even more heat, add 1/4 teaspoon ground red pepper to the tomatillo mixture. Serve with coleslaw and fruit on the side.

Calories 347
Fat 10.9G
Fiber 5.9G

Ingredients

• 2 cups shredded cooked chicken breast
• 1/2 cup chopped green onions
• 1/2 cup (2 oz) shredded Monterey Jack Cheese with jalapeno peppers, divided
• 2 TBSPs grated parmesan cheese
• 1 tsp chili powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 3/4 cup 1% low-fat milk
• 1/4 cup chopped fresh cilantro
• 1 (11oz) can tomatillos, drained
• 1 (4.5 oz) can chopped green chiles, drained
• 12 (6 inch) corn tortillas
• Cooking spray

Details

Servings 4

Preparation

Step 1

1) Preheat oven to 375 degrees
2) Combine cooked chicken, onions, 1/4 cup Monterey Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl. Place milk and next 3 ingredients (through chiles) in a food processor or blender; process until smooth.
3) Heat the corn tortillas according to package directions. Pour 1/3 cup tomatillo mixture into bottom of an 11X7 inch baking dish coated with cooking spray.
Arrange 4 corn tortillas in dish, and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with the tortillas.
4) Pour remaining 1 1/2 cups tomatillo mixture over tortillas; sprinkle with remaining 1/4 cup Monterey Jack cheese. Bake at 375 degrees for 20 minutes or until bubbly.