Shelly's Recipe

CHICKEN CHILAQUILES

Category: Chicken

2 cups shredded skinless, boneless rotisserie chicken breast
1/2 cup chopped green onions
1/2 cup shredded Monterey Jack cheese with jalapeño peppers, divided
2 tbsp 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 (11-oz) can tomatillos, drained (I couldn't find this so I used canned Salsa Verde)
1 (4.5-oz) can chopped green chiles, drained
12 (6-inch) corn tortillas
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 for 20 minutes or until bubbly.