Chicken Chilaquiles

  • Yield: 4 servings

Ingredients

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

Nutritional Info *per serving

  • Calories 347
  • Fat 10.9
  • Saturated Fat 4.5
  • Polyunsaturated Fat 1.9
  • Monounsaturated Fat 2.9
  • Cholesterol 79
  • Sodium 560
  • Carbohydrate 33.3
  • Fiber 5.9
  • Protein 30.9
  • Calcium 272
  • Iron 1.5