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Chicken Chilaquiles
Servings 4
Calories 211 kcal
Ingredients
- 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
Instructions
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Preheat oven to 375°.
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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.
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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.
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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.
