Low FODMAP Chicken Enchiladas

Name: Low FODMAP Chicken Enchiladas
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)

www.fodmapeveryday.com

Our low FODMAP Chicken enchiladas can even enjoyed while on the Elimination phase of the low FODMAP diet. Don't be deprived! Thrive with us!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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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)