Speedy Chicken Chilaquiles with Less Guilt
Chilaquiles are a guilty pleasure — a traditional Mexican brunch dish of fried tortillas, salsa, eggs, loads of cheese and a generous amount of thick, tangy sour cream.
If you’re wanting to dial that back a bit in the New Year, cookbook authors Bruce Weinstein and Mark Scarbrough have a version that won’t bust any waistbands.
It’s included in their new cookbook, “Cooking Light: The Complete Quick Cookbook” (Oxmoor House), of which I recently received a review copy. The book is filled with recipes to get dinner on the table fast during a hectic weeknight. The straightforward recipes make use of time-saving ingredients such as quick cooking grains, bottled minced garlic, canned chickpeas and store-bought rotisserie chicken as in this dish.
A tangy, spicy tomatillo sauce gets whizzed up in a flash in a blender. Corn tortillas are simmered in the sauce, rather than fried. Low-fat milk and a modest amount of Monterey Jack with jalapenos add creaminess without a ton of calories. And shredded rotisserie chicken substitutes for the usual eggs for a more substantial dish.
