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Chicken Chilaquiles
This is an easy make ahead lunch or brunch recipe. I served it just like this picture with Lime-Cilantro coleslaw (see recipe) and watermelon. My guests all had seconds! Ingredients
- 2 cups shredded skinless, boneless rotisserie chicken (from local grocery store or bake yourself if you have time)
- 1/2 cup chopped green onions
- 1/2 cup shredded Jack cheese with jalapeno (~2oz)
- 2 Tbsp grated Parmesan
- 1 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp fresh ground black pepper
- 3/4 cup low fat milk
- 1/4 cup fresh cilantro, chopped
- 1 11oz can tomatillos, drained
- 1 4.5oz can chopped green chiles, drained
- 12 corn tortillas
Directions
- Preheat oven to 375 F.
- Combine chicken, green onions, 1/4 cup Jack cheese (reserve other 1/4 cup), Parmesan, chili powder, salt, and pepper in a medium bowl. Place milk, cilantro, tomatillos, and green chiles in a food processor or blender. Process till smooth.
- Pour 1/3 cup tomatillo mixutreinto bottom of 11x7 inch baking dish coated with cooking spray. Arrange 4 corn tortillas in dish and top with half of chicken mix. Repeat layer with remaining tortillas and chicken mixture, ending with final layer of tortillas.
- Pour remiing 1 1/2 cups tomatillo mixture over tortillas and sprinkle with remaining Jack cheese.
- Bake at 375 F for 20 minutes.
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Reviews
This had a great flavor. I didn't get to make the lime-cilantro cole slaw with it...I'll have to do that next time. I would not, however, consider it kid friendly. My daughter hated it and it had to much spice for my son...(he's one...and it would burn his butt...) I'm sure older kids would like it though...but to me kid friendly is where the pickest kid would love it. It was really good though.
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