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.
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
How to Make It
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.
This was so easy and good (although it would've helped if they weren't out of rotisserie chicken when I got to the store)! My family loved this and it was great to know it was a lighter recipe. I also used salsa verde in place of tomatillos and kept the rest the same. Will definitely make again.
This was fairly quick and easy, and good spicy flavor!! Like many others, I used salsa verde instead of canned tomatillos, and so I think that upped the spice level considerable (I did not use jalapeno jack cheese). I made the full recipe and found that it easily serves 6--4 servings would have been way too filling. One other note--when I make again, I will only make enough for us to eat that day, as I'm finding the leftovers to be a big soggy and lackluster.
I've made this recipe before, has really good flavor even though mild. I made it last nite and realized that I didn't have a couple of the ingredients and so improvised. I used diced tomatoes with green chilies in place of the tomatilloes, diced jalapenos in place of diced green chilies, and Chipotle cheddar in place of the Monterrey Jack w/ jalapenos. Definitely added more kick, but tasty. This shows 4 servings, which are huge. I would change it to 6-8 servings.
I had to substitute La Costena verde salsa for the tomatillos, but I still blended in the cilantro and chiles (and used fat free milk). The verde salsa adds lots of spice,..but my family loves spicy! This is definitely a keeper!!! *I also didn't read and ended up mixing my salsa verde mixture to my chicken mixture before layering....so I just mixed up some of the salsa verde with some ff milk for the bottom of pan and to top off the dish...ended up using approx. 3/4 of the bottle of salsa verde for the whole casserole. Found it to be perfect in our opinion. (also omitted salt due to it already being in the bottle of verde salsa )
My husband loved this. He couldn't quit raving while he was going back for seconds. I would like a little more spice in mine as others have said. It was very easy to make and great for a work night when I don't have a lot of time.
Very good - hits the spot when you are craving Mexican food but can't afford the fat and calories. It is also very filling. I think it could be spiced up a little more by adding some jalapeno in with the tomatillos. Served along side sliced avocado and tomato. Added a tablespoon of light sour cream on top. DH added some salsa. Definitely a keeper.