Low-Carb Chilaquiles & Cilantro-Lime Slaw

I got both of these recipes out of my Cooking Light cookbook (thanks again, Jenn!). I changed the chilaquiles up a bit to make them low carb.

Low-Carb Chilaquiles
2 cups shredded rotisserie chicken
1/2 cup chopped green onions, plus a little extra
1/2 cup shredded Monterrey jack cheese, divided
2 tbsps grated Parmesan cheese
1 tsp chili powder 1/4 tsp salt
1/4 tsp pepper
1/4 cup chopped fresh cilantro
1 (11 oz) can salsa verde
1 (4.5 oz) can chopped green chiles, drained
cooking spray
fresh jalapeno (optional)

*Preheat oven to 375 degrees.
*Combine chicken, onions, 1/4 cup Monterrey Jack cheese, Parmesan cheese, chili powder, salt, pepper, green chiles, cilantro and jalapeno in a medium bowl and mix well.
*Spread mixture in bottom of 11x7 baking dish coated with cooking spray.
*Top with salsa verde.
*Sprinkle remaining Monterrey Jack cheese on top.
*Bake at 375 for 20 minutes or until bubbly.
*Serve with green onions on top.

Cilantro-Lime Slaw
3 tbsps lime juice
1 tbsp extra-virgin olive oil
2 tsps sugar
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 (12 oz) package coleslaw

*Combine first 3 ingredients in a small bowl.
*Combine next three ingredients in a large bowl.
*Drizzle juice mixture over slaw and toss well to coat.