Chicken Chilaquiles

  • Yield: 4 servings


2cups shredded skinless, boneless rotisserie chicken breast
1/2cup chopped green onions
1/2cup shredded Monterey Jack cheese with jalapeno peppers
2tablespoons freshly grated Parmigiano-Reggiano cheese
1teaspoon chili powder
1/4teaspoon salt
1/4teaspoon black
3/4cup 1% low-fat milk
1/4cup chopped fresh cliantro
11ounces tomatillos, drained
4.5ounces chopped green chiles, drained
12whole 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

Nutritional Info *per serving

  • Calories 347
  • Fat 10.9
  • Saturated Fat 4.5
  • Polyunsaturated Fat 1.9
  • Monounsaturated Fat 2.9
  • Cholesterol 79
  • Sodium 560
  • Carbohydrate 33.3
  • Fiber 5.9
  • Protein 30.9
  • Calcium 272
  • Iron 1.5