not super healthy but sounds interesting if we're in the mood for Mexican. Looks pretty easy to make. Buy pre-made chicken strips at trader joe's to make it really easy. Just have to shred them. (can be done in food processor)

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Name: Chicken Chilaquiles
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 cups cooked chicken breast shredded; 1/2 cup Green onions chopped; 1/2 cup shredded cheese, divided monterey jack with chilies; 2 tbs Parmesan grated; 1 tsp chili powder; 1 tsp dried hot red pepper; 3/4 cup low fat milk; 1/4 cup cilantro chopped; 1 11 oz can tomatillos drained; 1 4.5 oz can chopped green chilies drained; 12 6 in corn tortillas

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INGREDIENTS

2 cups cooked chicken breast ; shredded
1/2 cup Green onions ; chopped
1/2 cup shredded cheese, divided ; monterey jack with chilies
2 tbs Parmesan grated
1 tsp chili powder
1 tsp dried hot red pepper
3/4 cup low fat milk
1/4 cup cilantro ; chopped
1 11 oz can tomatillos ; drained
1 4.5 oz can chopped green chilies ; drained
12 6 in corn tortillas

Servings

INSTRUCTIONS

1. Preheat oven to 375.

2. Combine cooked chicken, onions, 1/4 cup Monterey Jack, parmesan, chili powder, dried red pepper, salt and pepper in bowl. Put milk and cilantro, tomatillos and chopped green chiles in food processor or blender and process till smooth.

3. Heat tortillas according to package. Pour 1/3 cup tomatillo mixture into bottom of 11 x 7 inch baking dish coasted with cooking spray. Arrange 4 corn tortillas in baking dish and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with the tortillas.

4. Pour remaining 1 1/2 cups tomatillo mixture over tortillas; sprinkle with remaining 1/4 cup Monterey Jack. Bake at 375 for 20 min or until bubbly.

NOTES

For success, it is necessary to read the recipe through and lay things out, making sure you divide what doesn't go in all at once and doing things in the proper order.

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Chicken Chilaquiles

2 cups cooked chicken breast shredded
1/2 cup Green onions chopped
1/2 cup shredded cheese, divided monterey jack with chilies
2 tbs Parmesan grated
1 tsp chili powder
1 tsp dried hot red pepper
3/4 cup low fat milk
1/4 cup cilantro chopped
1 11 oz can tomatillos drained
1 4.5 oz can chopped green chilies drained
12 6 in corn tortillas

1. Preheat oven to 375.

4. Pour remaining 1 1/2 cups tomatillo mixture over tortillas; sprinkle with remaining 1/4 cup Monterey Jack. Bake at 375 for 20 min or until bubbly.

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Nutrition

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Serving Size: 1 Serving (130g)
Recipe Makes: 4 Servings

Calories: 138
Calories from Fat: 33 (24%)

Amt Per Serving		% DV

	Total Fat 3.7g	5 %
	Saturated Fat 1.3g	7 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.7g
Cholesterol 62.2mg		19 %
Sodium 108.9mg		4 %
Potassium 253.4mg		7 %
Total Carbohydrate 1.9g		1 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 1.1g
Protein 23.4g		33 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 138

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