Buffalo Chicken Enchiladas (Low FODMAP)
20 Minutes prep • 40 Minutes cook • Low FODMAP • Gluten-free • Serves 6 • Ok to make ahead: Steps 1-4
Smoke N Sanity has inspired me again with Low FODMAP Buffalo Seasoning and Salsa! Of course, I had to create a recipe that would feature them both—and I must say this one is quite delicious. Tangy Buffalo sauce tempered by lime sour cream smothering tortillas layered with super flavorful chicken and a creamy filling come together to deliver the perfect buffalo chicken enchiladas. And, since they’re made in one pan, they’re easy to make and easy to clean up too.
Ingredients: Enchiladas
2 tablespoons garlic-infused olive oil
1 bunch green onions (green part only), chopped
1 jalapeno pepper, seeded and chopped
1 pound ground chicken
1 tablespoon Smoke N Sanity Chili Seasoning (use code IBSGC15 for 15% discount)
1 cup water
1/2 - 3/4 cup buffalo sauce (recipe below)
1/2 cup Smoke N Sanity Mild Salsa (use code IBSGC15 for 15% discount)
1/2 cup chopped cilantro
4 ounces lactose-free cream cheese, room temp
1/4 cup lactose-free plain yogurt
1 tablespoon dried parsley
1 tablespoon dried chives
3/4 teaspoon dried dill
1 teaspoon smoked paprika
1 cup shredded extra sharp cheddar
1/2 cup shredded fontina, jack, or pepper jack cheese
Ingredients: Buffalo Sauce
1/2 cup (1 stick) salted butter, melted
1/8 - 1/4 cup low FODMAP hot sauce
2 teaspoons Smoke N Sanity Buffalo Seasoning and Marinade (use code IBSGC15 for 15% discount)
1/2 teaspoon salt
1/2 teaspoon black pepper
Ingredients: Lime Sour Cream
1/2 cup lactose-free sour cream
Juice of 1/2 lime
1/2 teaspoon of salt
Avocado, limes, and cilantro, for serving
Directions: Enchiladas
(1) Prepare: Preheat the oven to 400 degrees F. Grate the cheese. Chop the green onions and jalapenos. Make the buffalo sauce and lime sour cream.
(2) Cook the chicken: In a large oven-safe skillet, combine the garlic olive oil, chicken, green onions, and jalapeno pepper. Cook, breaking up the meat as it cooks, until browned, about 5 minutes. Add a tablespoon of chili seasoning, then pour in the water, the buffalo sauce, and the salsa. Simmer 5-8 minutes. Remove from the heat and stir in the cilantro.
(3) Make the filling: In a bowl, combine the cream cheese, yogurt, parsley, chives, dill, paprika, and a pinch each of salt and pepper. Stir in half of the shredded cheese.
(4) Assemble: Spoon the cream cheese mix down the center of each tortilla, roll the tortilla around the mixture and place the tortillas, seam side down, into the skillet on top of the chicken. Top with the remaining shredded cheese.
Make-ahead note: At this point, you may set the pan aside until you’re ready to bake. If you refrigerate, it will take a bit more time to heat through so plan to bake for 20-25 minutes.
(5) Bake: Put the whole pan in the oven and bake for about 15 minutes, until the cheese has melted.
(6) Plate and serve: Serve warm, topped with the lime sour cream, avocado, cilantro, and additional chopped jalapeños and salsa.
Directions: Buffalo Sauce
Combine all ingredients in a glass jar, measuring cup, or bowl. Shake or whisk together.
Directions: Lime Sour Cream
Combine all ingredients in a small bowl. Stir until smooth. Taste and adjust salt if needed.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
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