Chicken Chilaquiles

D has made this dish a few times, and last night something seemed a bit off (as in not hot enough). I think it needs jalapenos to spice/heat it up. But don't get me wrong. I love this dish, and the portions are a good size. We don't eat it with any sides.

Chicken Chilaquiles

For even heat, add 1/4 teaspoon ground red pepper to the tomatillo mixture. Total time: 45 minutes.

2 cups shredded skinless, boneless rotisserie chicken breast (D browned his own)
1/2 cup chopped green onions
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers, divided (I think D uses 4 oz)
2 tablespoons grated Parmesan cheese
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup 1% low-fat milk
1/4 cup chopped fresh cilantro
1 (11-ounce) can tomatillos, drained (Used a 28 oz can that when drained equals 11 oz)
1 (4.5-ounce) can chopped green chiles, drained (I would add diced jalepenos too, fresh or canned)
12 (6-inch) corn tortillas
Cooking spray

Preheat oven to 375°.

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.

Heat tortillas according to package directions. Pour 1/3 cup tomatillo mixture into bottom of an 11 x 7-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.

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.

Yield: 4 servings (serving size: 1 1/2 cups)

CALORIES 347 (28% from fat); FAT 10.9g (sat 4.5g,mono 2.9g,poly 1.9g); PROTEIN 30.9g; CHOLESTEROL 79mg; CALCIUM 272mg; SODIUM 560mg; FIBER 5.9g; IRON 1.5mg; CARBOHYDRATE 33.3g

Cooking Light, JULY 2007