Chicken Chilaquiles by Christina (Nellis Manor Recipe)


For even heat, add 1/4 teaspoon ground red pepper to the tomatillo mixture. Total time: 45 minutes.
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
•18 (6-inch) corn tortillas
•Cooking spray

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 coated with cooking spray. Arrange 6 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.

By Melissa

FreezeMyFood.com is my site built more out of spreading the word of safe eating and reducing waste than anything else. I'm Melissa and I am a qualified Nutritionist and a Sous Chef at the local Italian restaurant. I aim to educate people on eating well and reducing food waste.

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