Chicken Chilaquiles

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2 cups shredded skinless, boneless rotisserie chicken breast

1/2 cup chopped green onions

1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers, divided

2 tablespoons grated Parmesan cheese

1 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon black pepper

3/4 cup 1% low-fat milk

1/4 cup chopped fresh cilantro

1 (11-ounce) can tomatillos, drained

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

12 (6-inch) corn tortillas

Cooking spray

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