This recipe from Cooking for Your Gluten-Free Teen: Everyday Foods the Whole Family Will Love is a fast, weeknight-friendly version of the traditional Mexican dish, chilaquiles, a savory casserole featuring tortilla chips or leftover tortillas.
- 2 tablespoons canola oil
- ½ cup finely chopped green onions, white parts only
- 2 garlic cloves, minced
- 1 16-ounce jar mild or spicy tomato-based salsa
- 1 cup low-sodium chicken broth
- 8 ounces thick, restaurant-style yellow or white unsalted corn tortilla chips
- 1½ cups shredded cooked chicken or pork
- 1 cup grated mozzarella or Monterey Jack cheese
- ½ cup sour cream
- ¼ cup finely chopped green onions, green parts only, for garnish
- ¼ cup chopped fresh cilantro, for garnish
Heat the oil in a 12-inch skillet over medium heat. Add the white parts of the onions and garlic and cook, stirring for 2 minutes or until translucent but not browned. Add the salsa and broth and cook, stirring, until the sauce comes to a boil, 5 to 10 minutes. Add the corn chips and stir to soften.
When the chips are slightly softened, add the chicken and the cheese and stir well. Cover and bring to a boil, shaking the pan occasionally.
Remove from the heat and let rest for 6 minutes. Uncover and dollop evenly with the sour cream. Sprinkle evenly with the green onions and cilantro, if desired. Serve with a large spoon.
Cook’s tip: For a vegetarian version, substitute vegetable broth for the chicken broth and 2 drained, rinsed 15-ounce cans of black beans for the chicken or pork. To make this recipe dairy free, substitute casein-free, nondairy mozzarella cheese for the dairy cheese and nondairy sour cream for the dairy sour cream
Nutrition Analysis: 310 cal, 16 g fat, 45 mg chol, 540 mg sodium, 24 g carbs, 3 g fiber, 3 g sugar, 18 g protein.
From Cooking for Your Gluten-Free Teen: Everyday Foods the Whole Family Will Love by Carolyn Berghoff, Sarah Berghoff McClure, Dr. Suzanna P. Nelson, and Nancy Ross Ryan/Andrews McMeel Publishing, LLC 2013.