Chicken Chilaquiles


This is a wonderful and easy dinner to prepare! Not paleo, but gluten free and so yummy!

Blog chickenchilaques

Ingredients

  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 1/2 cup chopped green onions
  • 1/2 – 1 cup shredded Monterey Jack cheese with jalapeno peppers (divided)
  • 1/4 cup grated Parmesan cheese
  • 1 tsp chili powder
  • salt/pepper to taste
  • 12 (6″) corn tortillas
  • Cooking spray
  • Sour cream for garnish

Tomatillo Sauce

  • 3/4 cup milk
  • 1/4 cup chopped fresh cilantro
  • 1 (11oz) can tomatillos, drained
  • 1 (4.5oz) can chopped green chiles, drained (come in mild or hot varieties)

Directions

  • Preheat oven to 375*
  • Combine chicken, green onions, half of the Monterey Jack cheese, Parmesan, chili powder, salt and pepper in a medium bowl and toss well to combine
  • Place milk, cilantro, tomatillos, chiles in a food processor and blend until smooth
  • Spray 11×7 or larger baking dish with cooking spray and pour 1/3 cup of the tomatillo sauce in bottom
  • Arrange layers of tortillas and chicken mixture ending with a tortilla layer and pouring the rest of the sauce over
  • Top with cheese
  • Bake at 375* for 20 minutes or until bubbly and golden
  • Serve with sour cream and chopped fresh cilantro

dit-elle-Esther

3 thoughts on “Chicken Chilaquiles

  1. Pingback: Lime Cilantro Coleslaw |

We'd love to hear what you think...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s