 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Make this Southwestern chicken favorite for a festive dinner. Chilaquiles mimic a traditional casserole by layering ingredients. For even heat, add 1/4 teaspoon ground red pepper to the tomatillo mixture. 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 |
Directions:
1. Preheat oven to 375°.
2. 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.
3. 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.
4. 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.
|
|