You can never have too many main course recipes, so give Chicken-Zucchini Chilaquiles a try. This recipe serves 4. Watching your figure? This gluten free recipe has 761 calories, 30g of protein, and 48g of fat per serving. Head to the store and pick up corn tortillas, vegetable oil, zucchini, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.
Heat the vegetable oil in a large skillet over medium-high heat.
Add half of the tortillas and cook, turning with tongs, until golden, about 3 minutes; drain on paper towels. Repeat with the remaining tortillas. Reduce the heat to medium and add the zucchini; cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in the chicken, tomatillo salsa, 3/4 cup water and the cilantro; bring to a simmer and cook 2 minutes. Meanwhile, preheat the broiler.
Spread half of the fried tortillas in an 8-inch-square baking dish. Top with about half of the chicken mixture and 1/2 cup cheese. Cover with the remaining tortillas, then the remaining chicken mixture and cheese. Broil until the cheese is melted, 2 to 3 minutes.
Serve topped with radishes, red onion and cilantro.
Photograph by Johnny Miller