Chicken Chilaquiles
- 2 cups shredded skinless (boneless rotisserie chicken breast)
- 1/2 cup chopped green onions
- 1/2 cup shredded Monterey Jack cheese with jalapeño peppers ((2 ounces) divided)
- 2 Tbs 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 can tomatillos ((11-ounce) drained)
- 1 can chopped green chiles ((4.5-ounce) drained)
- 12 corn tortillas ((6-inch))
- Cooking spray
- Preheat oven to 375°.
- Combine chicken, green 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.
- 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. Arrange 4 corn tortillas in dish, and top with half of chicken mixture. 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. Bake at 375° for 20 minutes or until bubbly.
