Chicken Chilaquiles

05/04/2008

Ingredients 2 cups shredded skinless, boneless rotisserie chicken breast 1/2 cup chopped green onions 1/2 cup (2 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 3/4 cup 1% low-fat milk 1/4 cup chopped fresh cilantro 1 (11-ounce) can tomatillos, drained 1 (4.5-ounce) can chopped green chiles, drained 12 (6-inch) corn tortillas Cooking spray

Preparation 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.

Yield 4 servings (serving size: 1 1/2 cups)