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

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