Cheesy Chicken Enchiladas (low FODMAP)
15 Minutes prep • 45 Minutes cook • Low FODMAP • Gluten-free • Serves 6 • Ok to make-ahead: Steps 1 - 2
When I was a kid we only went out to eat once in awhile and when we did, we often went to special Mexican restaurant that made amazing enchiladas. Until now, I thought those enchiladas were a distant memory that I would never be able to enjoy again — especially because they were probably loaded with garlic and onions! Enter…cheesy chicken enchiladas. These enchiladas are, perhaps, the best I've ever had! Making the enchilada sauce from scratch is a snap and it makes ALL the difference! The rich flavor of ancho chili powder, oregano and cumin are carried through the sauce into the enchiladas for a rich and satisfying taste experience that’s perfect with our Mexican Rice.
Ingredients
1 1/2 cups of our Red Enchilada Sauce, or purchased low FODMAP red enchilada sauce
1 1/2 pounds boneless, skinless chicken breasts, diced
1/4 teaspoon ancho chili powder*
1/4 teaspoon cumin*
1/4 teaspoon oregano*
Freshly ground black pepper*
2 teaspoons garlic-infused olive oil*
8 ounce can chopped green chilies
8 ounces extra-sharp cheddar cheese, grated
8 corn tortillas (low FODMAP)
4 ounces feta cheese, crumbled
1/4 cup cilantro, chopped
1/4 cup green onions (green part only), chopped
Lactose-free sour cream and sliced avocado (for serving)
Directions
(1) Prepare chicken: This step is optional but results in more tender and flavorful meat. If you don’t have time for this step, don’t worry, It will still be delicious! Remove chicken breasts from the package and lay on a rimmed plate or baking dish. Season both sides of each breast lightly with Kosher salt. Cover with plastic wrap and refrigerate until ready to use or at least 4 hours before cooking.
(2) Season chicken: Place diced chicken in a mixing bowl and add the chili powder, cumin, oregano, and several grinds of black pepper and toss to coat. If you didn’t pre-salt the chicken, add about 1 teaspoon of salt too.
(3) Prepare other ingredients: Preheat oven to 350 degrees F and grate cheese, wash and chop green onions and cilantro,
(4) Cook chicken: Heat oil in a medium-sized nonstick skillet over medium heat until hot, add chicken and cook, stirring often, until about halfway cooked through (just losing its pink color), about 3 to 5 minutes. Stir in green chilis (to taste) and a splash of the enchilada sauce and stir to coat. Continue cooking the chicken until cooked through, about 3 to 5 minutes more.
(4) Prepare enchiladas: Cover the bottom of your 13 x 9 inch baking pan with a small amount of enchilada sauce. In each tortilla, spread a spoonful of enchilada sauce down the middle of the tortilla, then add a spoonful of the cooked chicken and a sprinkle of the grated cheddar cheese. Roll the tortilla and place it seam side down in the prepared pan. Repeat with remaining tortillas, chicken, and about one-third of the cheese. Pour the remaining enchilada sauce over the rolled tortillas, sprinkle with the remaining cheddar cheese and then sprinkle the feta evenly over the top of the cheddar.
Make-ahead note: At this point, you may cover the pan of enchiladas with plastic wrap and refrigerate overnight. When ready to cook, bring enchiladas to room temperature while the oven preheats. You may need to cook for 30 minutes, depending on how cold they are when you put them in the oven.
(5) Bake the enchiladas: Bake for about 20 minutes or until filling is hot and the cheese is bubbly. Sprinkle cilantro and scallions over the top and serve immediately with additional chopped green onions, cilantro, lactose-free sour cream, and sliced avocado.
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.
Eat and enjoy every bite because you can!
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