Chicken Chilaquiles

Ingredients:

2 cups cooked shredded chicken
1/2 cup chopped green onions
4 ounces shredded Monterey Jack cheese with jalapeño peppers, divided
1 ounce fresh grated Parmesan cheese
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup milk
1/4 cup chopped fresh cilantro
11 ounce can tomatillos, drained
4.5 ounce can chopped green chiles, drained
12 6″ corn tortillas

Procedure:

Preheat oven to 375 degrees F. In a medium bowl, toss together chicken, green onions, 2 ounces Monterey Jack cheese, Parmesan, chili powder, salt and pepper. In a food processor, add milk, cilantro, tomatillos and chiles - process until smooth. Heat tortillas according to package directions. Spread about 1/3 cup of the tomatillo mixture into the bottom of a 7″ x 11″ baking dish coated with nonstick spray. Arrange 4 tortillas in dish and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas. Evenly pour the remaining tomatillo mixture over the top of the tortillas - scatter the top with the remaining Monterey Jack cheese. Bake until bubbly, about 20 minutes. Makes 4 servings.