Here's a great Southwestern chicken casserole. What makes this sooooo easy is using store bought rotisserie chicken. This is a little spicy. If you would like it even spicier, add 1/4 tsp ground red pepper to tomatillo mixture. To lessen the spice, use Monterey Jack cheese without jalapeno peppers. Either way you like it, this is sure to please the pallet!!!
2 cups shredded skinless, boneless rotisserie chicken breast
1/2 cup chopped green onions
1/2 cups shredded Monterey Jack cheese with jalapeno peppers, divided
2 TBS grated Parmesan cheese
1 tsp chili powder
1/4 tsp salt
1/4 tsp black pepper
3/4 cup 1% low-fat milk
1/4 cup fresh cilantro
1 (11 oz) can tomatillos, drained
1 (4.5 oz) can chopped green chiles, drained
12 (6 inch) corn tortillas
Preheat oven to 375 degrees.
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 11 x 7 inch baking dish coated with cooking spray. Arrange 4 tortillas in dish and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.
Pour remaining tomatillo mixture over tortillas. Sprinkle with remainingg 1/4 cup Monterey Jack cheese.
Bake at 375 degrees for 20 minutes or until bubbly.
Calories from fat 28%
Sat Fat 4.5 g
Monofat 2.9 g
Polyfat 2.9 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
Recipe and Nutritional Information taken from www.cookinglight.com.