Low FODMAP Chicken Enchiladas - FODMAP Everyday

Ingredients

• 1/4 cup (60 ml) EITHER Low FODMAP Garlic-Infused Oil or Onion-Infused Oil
• 1/4 cup (36 g) low FODMAP, gluten-free all-purpose flour, (such as Bob Red Mill's 1 to 1 Gluten Free Baking Flour)
• 1/2 to 2 teaspoons chilli powder, (ground red serrano chillis)
• 2 cups (480 ml) Low FODMAP Chicken Stock,
• 1, 14.5-ounce (415 g) can diced tomatoes
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1 1/2 pounds (680 g) boneless, (skinless chicken breasts, pounded to 1/2 inch (12 mm) thick, then diced)
• 1/4 teaspoon chilli powder, (ground red serrano chillis or more to taste)
• 1/4 teaspoon cumin (or more to taste)
• 1/4 teaspoon oregano (or more to taste)
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• 2 teaspoons EITHER Low FODMAP Garlic-Infused Oil or Onion-Infused Oil
• 1 tablespoon minced fresh green chilles, (such as serrano, or to taste)
• 4 ounces (115 g) sharp or extra sharp cheddar, (grated (about 1 cup))
• 4 ounces (115 g) Havarti, (grated (about 1 cup))
• 10 corn tortillas
• 7 ounces (200 g) feta or cotija cheese, ((about 1 1/4 cups))
• 1/4 cup (4 g) chopped cilantro
• 1/4 cup (16 g) chopped scallions, (green parts only)