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!!

Ingredients

• 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

Preparation

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.

For a printer-friendly version of this recipe, please click here:  Tortilla Chip Casserole