- Yield 4 servings
Chilaquiles are a traditional breakfast or brunch dish in Mexico, often a way to use the previous day's leftover tortillas.
- 2 cups shredded skinless, boneless rotisserie chicken breast
- 1/2 cup chopped green onions
- 1/2 cup shredded Monterey Jack cheese with jalapeno peppers
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black
- 3/4 cup 1% low-fat milk
- 1/4 cup chopped fresh cliantro
- 11 ounces tomatillos, drained
- 4.5 ounces chopped green chiles, drained
- 12 whole corn tortillas
- Preheat to 375F. Combine chicken, green onions, 1/4 cup Monterey Jack cheese, Parmigiano Reggiano cheese, chili powder, salt, and pepper in a medium bowl. Place milk and next 3 ingredients in a food processor or blender; process until smooth.
- Warm tortillas according to package directions. Pour 1/3 cup tomatillo mixture into an 11×7-inch glass or ceramic baking dish coated with cooking spray Arrange 4 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.