"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Chilaquiles Recipe

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This recipe for Chicken Chilaquiles, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kari Trail Strickler
Added: Thursday, June 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups shredded skinless, boneless rotisserie chicken breast
1/2 cup chopped green onions
1/2 (2 oz) shredded Monterey Jack cheese with jalapeño peppers, divided
2 tablespoons grated Parmesan cheese
1 tsp. chili powder
1/4 tsp. salt
1/4 tsp. black pepper
3/4 c. 1% low-fat milk
1/4 chopped fresh cilantro
1 (11 oz) can tomatillos, drained
1 (4.5 oz) can chopped green chiles, drained
12 (6-inch) corn tortillas
Cooking spray

Directions:
Directions:
1. Preheat oven to 375º
2. 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.
3. Heat tortillas according to package directions. Pour 1/2 cup tomatillo mixture into bottom of an 11x7 inch baking dish coated with cooking spray. Arrange 4 corn tortillas in dish, and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.
4. Pour remaining 1 1/2 cups tomatillo mixture over tortillas; sprinkle with remaining 1/4 c. Monterey Jack cheese. Bake at 375º for 20 minutes or until bubbly.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is one of our favorite Cooking LIght recipes!

 

 

 

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