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Chicken Chilaquiles

Photo: Randy Mayor; Styling: Leigh Ann Ross
Prep time 45 mins
Yield 4 servings (serving size: 1 1/2 cups)
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

Nutrition Information

  • calories 347
  • caloriesfromfat 28 %
  • fat 10.9 g
  • satfat 4.5 g
  • monofat 2.9 g
  • polyfat 1.9 g
  • protein 30.9 g
  • carbohydrate 33.3 g
  • fiber 5.9 g
  • cholesterol 79 mg
  • iron 1.5 mg
  • sodium 560 mg
  • calcium 272 mg

How to Make It

  1. Preheat oven to 375°.

    Photo: Lee Harrelson
  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.