Low-FODMAP Chicken and Kale Enchiladas | Nourishing Meals®

Ingredients

• 1 tablespoon avocado oil
• 2 medium leeks sliced (green tops only)
• ½ cup tomato paste
• 2 teaspoons smoked paprika
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 4 cups chicken stock
• 2 tablespoons avocado oil
• 3 medium yukon gold potatoes diced into ¼-inch cubes
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon freshly ground black pepper
• 2 cups shredded cooked chicken
• 1 large bunch lacinato kale stems removed and thinly sliced
• 12 corn tortillas
• 1 cup shredded raw jack cheese