Chicken Chilaquiles

Chicken Chilaquiles [chee-lah-KEE-lehs]

While my husband doesn't favor food that contains corn tortillas and verde sauces, I still can't help making them on occasion, because, well, I just love the flavors that present themselves in those dishes! I can't resist the chili's, tomatillos, and cilantro.... mmmmmm.... mmmmm! This is an old traditional dish from south of the border. It is usually made with leftover meats, salsas and stale tortillas, but here, it is both lightened, and brightened up with fresh ingredients.

Chicken Chilaquiles (adapted from Cooking Light)

2 cups cooked, shredded, skinless, boneless chicken breast (grilled works well)
1/2 cup chopped green onions
1 jalepeno, minced (or you can use pepper jack cheese instead)
1/2 cup (2 ounces) shredded Monterey Jack cheese
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
2 1/2 cups fresh tomatillos or 1 (11-ounce) can tomatillos, drained (I used fresh)
1 (4.5-ounce) can chopped green chiles, drained
1/4 tsp ground cayenne pepper (optional)
12 (6-inch) corn tortillas

1 diced tomato
1/2 cup chopped cilantro
all natural low fat sour cream (like Daisy)

Preheat oven to 375°.

Combine chicken, green onions, jalepenos, 1/4 cup Monterey Jack cheese, Parmesan, chili powder, cumin, salt, and pepper in a medium bowl. Place milk and next 4 ingredients (through cayenne pepper) 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.

Top each serving with tomatos, cilantro, and a dollop sourcream.

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