Chicken Chilaquiles

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!!!

Ingredients:

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

Cooking spray

Preparation:

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.

Serves 4.

Nutritional Information:

Calories 347

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.