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Kid Friendly Recipe
Chicken Chilaquiles Recipe
This is an easy make ahead lunch or brunch recipe. I served it just like this picture with Lime-Cilantro coleslaw (see recipe) and watermelon. My guests all had seconds!
| Prep time: 25 Minutes |
Mexican
|
| Cook time: 20 Minutes | Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 4 servings | |
| Calories 290 | |
| Calories from Fat 80 | 28% |
| Total Fat 9.19g | 11% |
| Saturated Fat 4.41g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 420mg | 18% |
| Potassium 340mg | 10% |
| Total Carbs 43.18g | 12% |
| Dietary Fiber 6.5g | 22% |
| Sugars 3.92g | 3% |
| Protein 11.33g | 18% |
Ingredients Convert Measures
- 2 cups shredded skinless, boneless rotisserie chicken (from local grocery store or bake yourself if you have time)
- 1/2 cup chopped green onions
- 1/2 cup shredded Jack cheese with jalapeno (~2oz)
- 2 Tbsp grated Parmesan
- 1 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp fresh ground black pepper
- 3/4 cup low fat milk
- 1/4 cup fresh cilantro, chopped
- 1 11oz can tomatillos, drained
- 1 4.5oz can chopped green chiles, drained
- 12 corn tortillas
Directions
- Preheat oven to 375 F.
- Combine chicken, green onions, 1/4 cup Jack cheese (reserve other 1/4 cup), Parmesan, chili powder, salt, and pepper in a medium bowl. Place milk, cilantro, tomatillos, and green chiles in a food processor or blender. Process till smooth.
- Pour 1/3 cup tomatillo mixutreinto bottom of 11x7 inch baking dish coated with cooking spray. Arrange 4 corn tortillas in dish and top with half of chicken mix. Repeat layer with remaining tortillas and chicken mixture, ending with final layer of tortillas.
- Pour remiing 1 1/2 cups tomatillo mixture over tortillas and sprinkle with remaining Jack cheese.
- Bake at 375 F for 20 minutes.
