Favorite Food Friday: Chicken Chilaquiles with Broccoli Slaw

We love Mexican food in our house, so when I stumbled upon this on the pages of Cooking Light magazine, I knew I would have to make it. We really liked it and I have made it several times. It's not spicy at all and we like spice, so I always serve it with a side of Salsa Verde.

The picture in the magazine showed it being served with coleslaw and watermelon. I also like broccoli slaw (and my store doesn't carry coleslaw, but they do carry broccoli slaw) so I whipped some up to serve along with it.

Both recipes are easy, although the Chilaquiles does take some time to prepare.

Chicken Chilaquiles

(adapted from Cooking Light)

what you put in it:
2 cups cooked, shredded chicken breast
3 green onions, chopped
1/2 cup shredded Monterey Jack cheese
2 tablespoons grated Parmesan cheese
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup milk
1/4 cup chopped fresh cilantro
1 - 12-ounce can tomatillos, drained
12 6-inch corn tortillas



how you make it:
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, cilantro and tomatillos blender; process until smooth.

Wrap tortillas in a damp paper towel and heat in the microwave for forty-five seconds.

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, top with 1/3 cup of tomatillo mixture. Repeat layers with remaining tortillas, chicken mixture, tomatillo mixture, ending with tortillas.

Pour the remaining tomatillo mixture over tortillas; sprinkle with 1/4 cup Monterey Jack cheese. Bake at 375° for 25 minutes or until bubbly.

Broccoli Slaw

(my own recipe)


what you put in it:
12oz. bag broccoli slaw
1/4 cup chopped cilantro
2 green onions, chopped
1/2 cup dry-roasted, salted peanuts
3 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon sugar
1/4 teaspoon salt




how you make it:
Place broccoli slaw, cilantro, green onions and peanuts in a medium bowl. Set aside.


In a small bowl combine lime juice, olive oil, sugar and salt, stirring well with a whisk.


Drizzle over broccoli mixture and toss to coat.






Enjoy!

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