Chicken Chilaquiles

Ingredients

2 cups shredded skinless, boneless rotisserie chicken breast

1/2 cup chopped green onions

1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers, divided

2 tablespoons grated Parmesan cheese

1 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon black pepper

Sauce

1-1/2 cups low-fat milk

1/4 cup chopped fresh cilantro

2 (11-ounce) can tomatillos, drained

2 (4.5-ounce) can chopped green chiles, drained

1/4 teaspoon ground red pepper

12 (6-inch) corn tortillas

Cooking spray

Preparation

1. Preheat oven to 375°.
2. Combine chicken, green onions, 1/2 cup Monterey Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl.
3. Place milk and next 3 ingredients (through red pepper) in a food processor or blender; process until smooth.
4. Spray tortillas with PAM, stack on a plate and cover with plastic wrap. Heat in microwave for 1-1/2 minutes.
5. Pour 1 cup tomatillo mixture into bottom of an 11 x 7-inch baking dish coated with cooking spray.
6. Arrange 4 corn tortillas in dish, and top with half of chicken mixture. Arrange another 4 tortillas over chicken mixture. Cover with remaining chicken mixture and end with 4 corn tortillas on top.
7. Pour remaining tomatillo mixture over tortillas; sprinkle with remaining 1/2 cup Monterey Jack cheese.
8.Bake at 375° for 25 minutes or until bubbly.

Serve with sour cream and guacamole.

Yield
4 servings (serving size: 1 1/2 cups)
Nutritional Information
CALORIES 347(28% from fat); FAT 10.9g (sat 4.5g,mono 2.9g,poly 1.9g); PROTEIN 30.9g; CHOLESTEROL 79mg; SODIUM 560mg; FIBER 5.9g