Chicken Chilaquiles

2 c. shredded skinless chicken breast

1/2 c. chopped green onions

1/2 c. shredded Monterey Jack cheese (with peppers, if desired), divided

2 T. grated Parmesan cheese

1 t. chili powder

1/4 t. salt

1/4 t. pepper

3/4 c. milk

1/4 c. chopped fresh cilantro

1 (11-ounce) can tomatillos, drained

1 (4.5-ounce) can chopped green chiles, drained

12 6-inch corn tortillas

Preheat oven to 375 degrees.

Combine chicken, green onions, 1/4 c. Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl. Place milk and next three ingredients (through chiles) in a food processor or blender. Process until smooth.

Heat tortillas according to package directions. Pour 1/3 c. tomatillo mixture into bottom of an 11x7 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 c. tomatillo mixture over tortillas; sprinkle with remaining Jack cheese. Bake for 20 minutes or until bubbly.

Notes: I don't have an 11x7 dish, so I used an 8x8 and it worked fine. Because of that, I don't think 12 tortillas were necessary; I think I used 10, but could probably get away with 9. The tomatillas were found at a local Hispanic grocery store, but the green chiles were just at regular store. Everything else as stated.