Chicken Chilaquiles with Lime-Cilantro Coleslaw

2 cups shredded skinless, boneless rotisserie chicken breast
1/2 cup chopped green onions
1/2 cup shredded Monterey Jack cheese with jalapeño peppers
2 tbsp. grated Parmesan cheese
1 tsp. chili powder
1/4 tsp. salt
3/4 cup milk
1/4 cup chopped fresh cilantro
1 11oz. can tomatillos, drained
1 4oz. can chopped green chiles, drained
12 corn tortillas

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
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 glass 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 tomatillo mixture over tortillas; sprinkle with remaining
Monterey Jack cheese. Bake at 375° for 20 minutes or until bubbly.

Lime-Cilantro Coleslaw:
Combine 3 tbsp. fresh lime juice, 1 tbsp. olive oil, and 2 tsp. sugar in a
small bowl. Combine ¼ cup chopped green onions, ¼ cup chopped fresh
cilantro and 12oz. pkg. coleslaw in a large bowl. Drizzle juice mixture
over coleslaw mixture; toss well to coat.

Serve after meal with Watermelon wedges

4 servings