Chicken Chilaquiles

  • 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


  1. 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.
  2. 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.
  3. 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.
Reprinted with permission from Cooking Light, The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough (c) Oxmoor House 2011



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