pat's Recipe

Chicken Chilaquiles

Category: MEXICAN

2 cups shredded skinless,boneless rotisserie
chicken breast
1/2 cup chopped green onions
1/2 cup (2 oz) shredded Monterey Jack cheese
with jalapeno peppers, divided
2 Tbsp grated Parmesan cheese
1 tsp chili powder
1/4 tsp salt
1/4 tsp black pepper
3/4 cup 1% milk
1/4 cup chopped fresh cilantro
1 (11 oz) can tomatillos, drained
1 (4.5 oz) can chopped green chiles, drained
12 (6-in) corn tortillas
cooking spray

Preheat oven to 375 degrees.
Combine chicken, green onions, 3/4 cup Monterey Jack cheese, Parmesan, chili powder, salt and pepper in a medium bowl. Place milk and next 3 ingredients (thru 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 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 tortillas.
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.

yield: 4 servings