Tangy Chicken Chilaquiles
Serves: 6 to 8
Prep Time: 15 minutes
Total Time: 50 minutes
4 cups shredded cooked chicken from boneless, skinless breasts (or rotisserie chicken)
1 bunch chopped green onions
1 cup shredded Pepper Jack cheese
1/4 cup grated Parmesan cheese
2 teaspoons ancho chili powder
1/2 teaspoon table salt or 1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 1/2 pounds fresh tomatillos, husks removed, rinsed and drained
1 1/2 cups milk
1/2 cup chopped fresh cilantro
1 can (4.5 ounce) chopped green chilis
1/2 cup sour cream
1/4 cup fresh lime juice
18 (6 inch) gluten free corn tortillas
1. Preheat Oven: Adjust oven rack to middle position. Preheat oven to 375 degrees.
2. Prep Pan: Spray the bottom and sides of an 11 inch x 17 inch casserole dish. Set aside.
3. Make Filling: In a medium mixing bowl, add chicken, green onions, 1/2 cup Monterey Jack cheese, Parmesan, ancho chili powder, salt and pepper. Stir to combine.
4. Process Tomatillos: Place tomatillos in a food processor and process until smooth. Add milk, cilantro, green chilis, sour cream and lime juice to tomatillos and process until smooth. Set aside.
5. Heat Tortillas: Heat tortillas on a low gas flame until charred in spots and heated through, or heat on a griddle, dry skillet or in the microwave until heated through. Set aside.
6. Assemble Chilaquiles: Pour 3/4 cup of the tomatillo mixture into the bottom of baking dish. Shake dish to spread liquid out in an even layer so it covers bottom of dish. Arrange 6 tortillas in a single layer in the dish, (they will overlap slightly) and top with half of the chicken mixture. Pour half of the remaining sauce over chicken. Repeat with layering 6 tortillas and remaining chicken mixture, ending with tortillas. Pour remaining tomatillo sauce evenly over tortillas. Sprinkle with remaining Monterey Jack cheese.
7. Bake Chilaquiles: Bake for 25 minutes or until cheese is melted and bubbly.
8. Rest & Serve: Let rest 10 minutes before serving. Enjoy!
