For even heat, add 1/4 teaspoon ground red pepper to the tomatillo mixture. Total time: 45 minutes.
•2 cups shredded skinless, boneless rotisserie chicken breast
•1/2 cup chopped green onions
•1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers, divided
•2 tablespoons grated Parmesan cheese
•1 teaspoon chili powder
•1/4 teaspoon salt
•1/4 teaspoon black pepper
•3/4 cup 1% low-fat milk
•1/4 cup chopped fresh cilantro
•1 (11-ounce) can tomatillos, drained
•1 (4.5-ounce) can chopped green chiles, drained
•18 (6-inch) corn tortillas
Preheat oven to 375°.
Combine chicken, green onions, 1/4 cup Monterey Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl. Place milk and next 3 ingredients (through chiles) in a food processor or blender; process until smooth.
Heat tortillas according to package directions. Pour 1/3 cup tomatillo mixture into bottom of a baking dish coated with cooking spray. Arrange 6 corn tortillas in dish, and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.
Pour remaining 1 1/2 cups tomatillo mixture over tortillas; sprinkle with remaining 1/4 cup Monterey Jack cheese. Bake at 375° for 20 minutes or until bubbly.