Ingredients
8
8 servings
- •1 cooking spray
- •1 ½ pounds boneless, skinless chicken thighs, cooked
- •2 cups shredded Monterey Jack cheese, divided
- •2 teaspoons chili powder
- •1 (28 ounce) can tomatillos, drained
- •2 (4 ounce) cans mild chopped green chile peppers
- •1 bunch green onions, trimmed and cut into 3-inch lengths
- •½ cup chopped cilantro
- •1 jalapeno pepper, seeded and minced
- •2 cloves garlic, peeled
- •salt and ground black pepper to taste
- •1 cup chicken broth
- •12 corn tortillas
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Chop cooked chicken thighs into small pieces and place in a medium mixing bowl. Stir 1/2 cup Monterey Jack cheese and chili powder into the chicken.
- Combine tomatillos, chile peppers, green onions, cilantro, jalapeno, and garlic in the bowl of a food processor. Process until pureed, about 3 minutes. Add chicken broth and pulse to mix. Season with salt and pepper.
- Cut tortillas in half and place directly on the hot oven racks. Heat for 2 to 3 minutes. Carefully remove tortillas and set aside.
- Place 1 cup of the green sauce on the bottom of the prepared baking dish. Layer 1/2 of the tortillas over the sauce. Add 1/2 of the chicken mixture. Spoon 1/2 of the remaining green sauce over the chicken, then sprinkle on 1/2 of the remaining cheese. Repeat the layers of tortillas, chicken mixture, green sauce, and cheese.
- Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 20 minutes.
Nutritional Facts
Per 8 servings
- Calories: 420
- Carbohydrate: 27g
- Fat: 20g
- Fiber: 8g
- Protein: 33g
- Sugar: 4g
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