Nom Nom: Chicken Chilaquiles

Super-cutely-named cooking blog “Crepes of Wrath” has a recipe for chicken chilaquiles that is sure to compliment any wedding that lasts until 6 AM, or your Purity Ball morning-after hangover. Yum! This particular dish features green sauce and parmesan cheese, although we’re usually bigger fans of using queso fresco or table cream. But halfway through the first bite, we’d find ourselves getting over it.

So! Let’s get to it:

Ingredients

2 cups shredded skinless, boneless chicken breast

1/2 cup chopped green onions

1/2 cup (2 ounces) shredded Pepper Jack cheese, divided

2 tablespoons grated Parmesan cheese

1 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon black pepper

3/4 cup milk

1/4 cup roughly chopped fresh cilantro

1 (11-ounce) can tomatillos, drained

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

12 (6-inch) corn or flour tortillas

Cooking spray

Directions

1. Preheat oven to 375 degrees F. Cook your chicken if needed by boiling it in a pot of water for 20-30 minutes or until no longer pink in the middle. Set aside to cool a bit, then shred with two forks.

2. Combine the chicken, green onions, 1/4 cup Pepper Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl. Put the milk, cilantro, tomatillos, and green chiles in a food processor or blender and process until smooth.

3. Pour 1/3 cup tomatillo mixture into bottom of an 11 x 7-inch baking dish (I used a 9 x 13 and it still turned out great) coated with cooking spray. Arrange 4 tortillas in dish, and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.

4. Pour the tomatillo mixture over tortillas; sprinkle with remaining 1/4 cup Pepper Jack cheese, or more if you like. Bake for 20 minutes or until bubbly. Serves 4-6.

Then stick it in your face and nom nom nom so good!

Chicken Chilaquiles [The Crepes of Wrath]