What a week – can I say that again? WHAT A WEEK. There is only a part of me that is scared that tomorrow is Friday – because I know that things are exactly the way they should be yet, and that means more fun this weekend. It’s ok, I am ready for it – and isn’t that half the battle?
It’s a good thing my husband doesn’t read my blog, because he won’t like what I am about to write about…he has some allergies that we have been dealing with. Ok, not just some – a lot. He found out recently that he is allergic to Soy, Gluten, Dairy, Eggs, and (wait for it…) Garlic. Yes, all of those. He loves protein though, so aside from the eggs, it is not that difficult for him. It is difficult for the rest of the family though – who actually likes gluten, dairy and eggs – all mixed together. For the most part we have been eating meat and vegetables for dinner – and boy am I lucky my girls love meat as well. I haven’t given up baking, and really have no plans to do so – it is not fair to deprive my kids because my husband can no longer indulge. When he only thought he was allergic to dairy, I would actually attempt dairy-free desserts – now I have basically given up – even the gluten is doable, but add eggs in there as a no-no, and it’s just that – a no-no.
So – my kids have been looking forward to when my husband travels – only at dinner time. He was away last week for a couple of days, and we went nuts on gluten, dairy and eggs. I was saving this casserole from Cooking Light to make – which to tell you the truth, I could have modified to try and make it safe for him, but it wouldn’t have tasted nearly as good. I adapted the recipe slightly (substituted corn for beans) – just in case you would rather make it with beans. The girls loved it – they had seconds, and ate it as leftovers!! They are already planning for his next trip…poor Daddy!!
- 1 tablespoon canola oil
- 1/2 cup chopped onion
- 1 tablespoon minced fresh garlic
- 2 tablespoons all-purpose flour
- 1 cup 2% reduced-fat milk
- 1/2 cup unsalted chicken stock
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 ounces 1/3-less-fat cream cheese
- 1 cup organic frozen corn, thawed
- 3 cups chopped cooked chicken breast
- 4 ounces baked tortilla chips, crushed
- 1 roasted red bell pepper, chopped
- 8 ounces lower-sodium green chile enchilada sauce (such as Frontera)
- 2.5 ounces shredded cheddar-Monterey Jack cheese blend (about 2/3 cup)
- 2 tablespoons chopped green onions
Preheat oven to 350°.
Heat oil in a saucepan over medium heat. Add onion; cook 6 minutes. Add garlic and flour; cook 2 minutes. Gradually add milk and stock, stirring constantly; bring to a boil. Remove from heat; stir in cumin, coriander, salt, pepper, and cream cheese.
Spread 1/2 cup milk mixture over bottom of a broiler-safe 11 x 7-inch baking dish. Layer corn, 1 1/2 cups chicken, and 2 ounces chips. Top with 1/2 cup milk mixture. Layer 1 1/2 cups chicken, bell pepper, and 2 ounces chips; top with 1 cup milk mixture and enchilada sauce. Sprinkle with shredded cheese. Bake at 350° for 30 minutes. Sprinkle with green onions.
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9 thoughts on “Tortilla Chip Casserole”
That’s a tough one. I guess you’ll start to explore the world of allergy-free foods to cook, I’m sure you’ll pick up on great techniques and substitutions for ingredients :)
Yes, and the good ones I will definitely post!
This looks so good! I am glad the kids really enjoyed it, I am looking forward to trying it too!
I am sorry about your husband, that is tough! I know though that baking for him is still doable, my mom’s friend’s husband (long explanation!) is the same and my mom bakes for him as her friend doesn’t do baking. I will ask my mom, but considering that I am still waiting for a recipe I asked for last Christmas (and I don’t mean Christmas 2012…) it might be a while in the coming.
Thanks Alison, happy to take a look at some recipes, although I doubt they are as good as the real thing…I will try and keep an open mind :).
This looks unreal!
Thanks, and it tasted even better than it looked!
What a great meal! I love ones that are pretty much one-dish!
I’m so sad for R! What a bummer (and for you to cook!). He’ll definitely stay trim his whole life with all those restrictions…the only plus!?
Can’t Wait to try this recipe. I’m sure my kids will love it!
Sorry to hear about the husband’s allergies. My oldest had a milk protein allergy as an infant and them developed a severe egg allergy at the age of two. It can be quite daunting at first, but you’ll get the hang of it quicker than you think. Just so you are aware, there are some egg allergy studies that have had amazing success and can even cure it all together. The treatment may even be avail. to the public by now. Fortunately, after 3 years of eating a 100% egg free diet, my little one outgrew her allergy.
As for baking, don’t give up. I used a product called Ener G Egg Replacer. Baked goods don’t taste quite as rich, but it works quite well, especially in things like chocolate cake, that have a ton of flavor to begin with. Good Luck!
Thanks Courtney!! I won’t give up – and thanks so much for giving me the name of an egg replacer!!! I will definitely try it out.