Don't cancel your Cinco de Mayo gathering just yet: You can still celebrate without condemning your stomach to a night of dairy-induced agony. (And if May 5 has already passed, whip these up on May 19 as a gut-friendly way to celebrate World IBD Day.) These green chili chicken enchilada cups are bite-sized and prime for sharing with a crowd. More importantly, the appetizer is made with lactose-free yogurt and cheese to ensure minimal tummy troubles. So go ahead, have two low-sugar cocktails (read: margaritas).
They're a cinch to pull off, too, even for newbies. For starters, the recipe calls for pre-cooked shredded chicken, so you can use a store-bought rotisserie chicken to save time at the stove. You can also use canned green chiles in the chicken and sauce for maximum convenience. The tortillas are store-bought, too, and the recipe calls for the corn variety, meaning your gluten-free amigas can get in on the fun.
One ingredient that may intimidate you is the garlic-infused olive oil—but don't sweat it. You can infuse olive oil at home with ease. Simply warm the oil in a saucepan, add whole cloves of garlic and let it steep on low heat until the garlic begins to brown, about 20 minutes. Then strain and store the oil for two weeks at room temp or in the fridge for up to a month. Of course, you can substitute plain EVOO in a pinch and supplement with garlic powder or fresh garlic instead.
Want more gut-friendly inspo? Explore the full collection of recipes from The Uninterrupted Plate series here.
