2 cups low-sodium vegetable stock (see
page 288)
¼ teaspoon salt
For the Garnish
½ cup low-fat plain yogurt
1½ cups shredded cooked chicken
¼ cup freshly grated Parmesan cheese
½ cup chopped fresh cilantro
To make tortilla chips, preheat the oven to
350°F. Spray two baking sheets with cooking
spray.
Stack the tortillas and cut into eighths. Lay
out the tortilla wedges in one layer in the pre
pared baking sheets. Lightly spray the tops
with cooking spray and bake 15–20 minutes or
until crisp. Set aside.
Drain the tomatoes, reserving the liquid.
Place all the tomatoes in a blender with the
chipotles and whiz until pureed but with some
texture.
Heat the oil in a large high-sided chef ’s pan
or skillet over medium. Sauté half the onions
about 7 minutes until golden. Stir in the garlic
and cook another minute. Raise to medium
high heat and pour in the tomato mixture.
Cook, stirring often, 5 minutes until the sauce
thickens and starts to spatter. Pour the reserved
tomato juice into a measuring cup and add
stock to make 2½ cups. Add to the skillet along
with the salt and bring to a boil. You should
have 4½ cups sauce. Stir in the tortilla chips,
making sure each one is coated with sauce.
Bring back to a boil and then remove from the
heat. Cover and let stand 5 minutes—no more!
Divide among 4 hot plates and top with the
remaining onions, yogurt, chicken, Parmesan
cheese, and cilantro. The dish can also be
served directly from the skillet, topped attrac
tively with the garnish.
Per serving : 432 calories, 9 g fat, 3 g saturated fat (7%
calories from saturated fat), 64 g carbohydrate, 28 g
protein, 9 g dietary fiber, 933 mg sodium. Exchanges:
3 Starch, 2 Lean Meat, 2 Vegetable, ½ Fat
CHILES • 127