Chicken Chilaquiles

I've made this recipe, from Cooking Light, quite a few times and I just love it.  I usually top it off with a little sour cream, but that's not necessary.  A lot of times I make this casserole, freeze it, and then thaw and bake it for a weeknight meal.  

Chicken Chilaquiles

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

12  (6-inch) corn tortillas

Cooking spray

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 an 11 x 7-inch baking dish coated with cooking spray. Arrange 4 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.