Chicken Chilaquiles

  • Yield 4 servings

Chilaquiles are a traditional breakfast or brunch dish in Mexico, often a way to use the previous day's leftover tortillas.

Ingredients

2 cups shredded skinless, boneless rotisserie chicken breast
1/2 cup chopped green onions
1/2 cup shredded Monterey Jack cheese with jalapeno peppers
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black
3/4 cup 1% low-fat milk
1/4 cup chopped fresh cliantro
11 ounces tomatillos, drained
4.5 ounces chopped green chiles, drained
12 whole corn tortillas

Instructions

@font-face {
font-family: “Times”;
}@font-face {
font-family: “Cambria”;
}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: “Times New Roman”; }p { margin: 0in 0in 0.0001pt; font-size: 10pt; font-family: “Times New Roman”; }div.Section1 { page: Section1; }

Preheat to 375. Combine chicken, green onions, 1/4 cup Monterey Jack cheese, Parmigiano-reggiano cheese, chili powder, salt, and pepper in a medium bowl. Place milk and next 3 ingredients in a food processor or blender; process until smooth.
 
Warm tortillas according to package directions. Pour 1/3 cup tomatillo mixture into an 11×7-inch glass or ceramic baking dish coated with cooking spray Arrange 4 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.
 

@font-face {
font-family: “Times”;
}@font-face {
font-family: “Cambria”;
}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: “Times New Roman”; }p { margin: 0in 0in 0.0001pt; font-size: 10pt; font-family: “Times New Roman”; }div.Section1 { page: Section1; }

Reprinted with permission from Cooking Light, The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough (c) Oxmoor House 2011

Comments