Easy One Pan Creamy Skillet Enchiladas (Low FODMAP)
15 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-free • Serves 6 • Ok to make ahead: Steps 1-2
This is an easy and delicious one-pan weeknight meal that makes great leftovers for lunch the next day! You can also double the recipe and serve it for a crowd. Made all in one pan, these skillet enchiladas are a wonderful blend of smoky flavor and creamy sauce. Using a super-flavorful cheese such as extra-sharp cheddar or gruyere (or you can use the Trader Joe’s blend of both) adds to the depth of flavor making this dish a little more special.
Ingredients
1 cup leek greens, chopped
1 pound boneless, skinless chicken breasts
1 tablespoon smoked paprika
2 teaspoons Smoke n Sanity Essence of Garlic Salt (use code IBSGC15 for 15% discount)
12 ounces of my Red Enchilada Sauce (or use canned if you can tolerate a bit of onion/garlic)
8 ounces canned diced green chilies
1 cup heavy cream
1/2 cup cilantro, chopped
6 gluten-free corn tortillas
1 1/2 cups extra sharp cheddar or gruyere cheese, grated
Lime wedges, avocado, and/or lactose-free sour cream for serving
Directions
(1) Prepare the chicken: This step is optional but results in a more flavorful and tender chicken. Remove chicken from the package, and put it in one layer on a rimmed plate or baking dish. Season both sides of each piece lightly with Kosher salt (about 1/4 - 1/2 teaspoon per side). Cover the dish with plastic wrap and refrigerate until ready to use, ideally about 4 hours before cooking or overnight.
(2) Prepare: Make my Red Enchilada Sauce if not using canned. Preheat the oven to 400 degrees F. Chop the leek greens and cilantro. If the chicken breasts are large, cut them through horizontally to make two thinner pieces out of each large piece.
(3) Cook the chicken: In a large oven-safe skillet, combine the leek greens, smoked paprika, essence of garlic salt, diced green chilies, enchilada sauce, and 1/2 cup water. Stir to blend a bit, then add the chicken. Bring to a boil over medium-high heat then cover and reduce the heat to medium-low. Cook for 10 - 15 minutes until the chicken is just cooked and shreds easily.
(4) Shred the chicken: Remove the chicken to a cutting board and shred it with two forks. Return the chicken to the pan and add the cream. Simmer for about 5 minutes until the sauce starts to thicken. Stir in the cilantro.
(5) Finish: Arrange the tortillas on top of the chicken. Top with the cheese. Bake in preheated oven for 10 - 15 minutes until the cheese is melted and bubbling.
(6) Plate and serve: Serve with lime wedges, avocado slices, and lactose-free sour cream.
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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