What's Cooking with Jean
Saturday, August 04, 2007 Chicken Chilaquiles


Stop by the grocery store and pick up a can of tomatillos (I'm assuming you might not keep them on your shelf) and then grab a fresh bunch of cilantro for this great recipe from July's Cooking Light.

2 cups shredeed cooked chicken (I used leftovers from the herb-roasted chicken)
1/2 cup chopped green onions
1/2 cup 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 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

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 a baking dish (I used an oval clay dish that is about the size of a 9x13) coated with cooking spray.
Arrange 4 corn tortillas on top of the the tomatillo mixture, 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.

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Posted by Jeannie :: 8:47 AM :: 0 comments

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