11 Healthy Chicken Chilaquiles Casserole

The band was setting up, "check, check" reverberated around the tiny Cuban restaurant on an early Sunday afternoon.  A young couple sat in the center of the room finishing up eggs and rice, 2 tables of groupies were next to them.  We took our seats across the room in front of the huge glass window up front, the sun inviting us to take off our coats.  A few more people filled in the restaurant as the singer's smooth voice crooned cover songs.  My friend and I giggled over the bass player's sweet mustache...

This was my first time eating at a Cuban restaurant, but being in San Francisco with our friends who assured me it was good, left me with high hopes.  I just about melted into my first bite of a squash and swiss chard empanada, and my friend's arepas with queso fresco...man I was jealous I didn't order that.  I was surprised by a mountainous serving of Chicken with Salsa Verde...it was delicious but I couldn't finish it, and hated that we had to leave it behind.

When we got home I really wanted to recreate the chicken dish.  After searching around, I fell in love with this recipe; it has the flavors I was looking for and it's healthy!  I know it's not cuban, after a little research I learned that Chilaquiles is traditionally a mexican dish.  Usually it's fried corn tortillas simmered in red or green chile sauce and then sprinkled with cheese.  But I'm continuing my healthy recipe kick and this dish will leave you satisfied without sacrificing flavor.


Chicken Chilaquiles Casserole
(from Cooking Light)

Serves 4

Ingredients:

2 pre-cooked boneless, skinless chicken breast, shredded
1/2 cup (5-6 whole) green onions, chopped
1/2 cup shredded pepper jack cheese (about 6 slices)
2 tablespoons grated Parmesan cheese
1 teaspoon chili powder
1/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup 1% milk
1/4 cup fresh cilantro, chopped
3 4.5 oz cans chopped fire-roasted green chiles
12 6-inch corn tortillas
cooking spray
Sour cream for topping

1.  Preheat your oven to 375 degrees F.  In a large bowl mix together the shredded chicken, green onions, 1/4 cup pepper jack cheese, Parmesan, chili powder, salt, and pepper; mix well.

2.  In a food processor, blend together the milk, cilantro, and chiles until smooth.

3.  Spray a 13x9 pan with cooking spray and pour 1/3 of the chile mixture on the bottom.  Layer 4 corn tortillas over it, then the chicken on top of the tortillas.  Repeat the tortilla and chicken layer, ending with tortillas on the top.  Pour the rest of the chile mixture over the top and finally, top with cheese.

4.  Bake at 375 degrees F for 20-25 minutes or until golden brown and bubbly.  Serve up a portion and top with sour cream.  Enjoy!