60 Minutes • Gluten-free • Low FODMAP • Serves 4 • A cross between enchiladas, Mexican rice, and nachos, this Mexican seasoned chicken dish is simple, hearty, and delicious.

INGREDIENTS:

2 tablespoons garlic-infused olive oil

1 pound ground chicken (or use ground beef or turkey instead)

One bunch scallions - green part only - chopped

1-2 jalapeños, seeded and chopped, use to your taste

2 teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon kosher salt

2 1/2 cups (19 ounces) low FODMAP red enchilada sauce (recipe below)

1 cup dry long-grain rice

1/2 cup fresh cilantro, chopped, plus more for serving

Juice of 1 lime

2 cups tortilla chips

1-2 cups shredded extra-sharp cheddar cheese

Sliced avocado, cilantro, and lactose-free sour cream, for serving

DIRECTIONS:

In a large oven-safe skillet, heat the olive oil over high heat. When the oil shimmers, add the ground chicken and scallions. Cook, breaking up the meat as it cooks until the chicken is browned, about 5 minutes. Add the jalapeños, paprika, cumin, and salt, cook 1 minute. Stir in the enchilada sauce and 2 cups of water. Bring to a boil, stir in the rice. Place the lid on the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook for 20 minutes until most of the liquid has cooked into the rice, but not all of it.

Meanwhile, preheat the oven to 425 degrees F

Remove skillet from the heat and stir in the cilantro and lime juice. Transfer to an oven-safe serving dish if you prefer. Sprinkle 1/3 of the cheese over the chicken/rice. Add the tortilla chips on top, pressing them gently into the cheese. Evenly sprinkle on the remaining cheese. Transfer to the oven and bake 10 minutes, until the cheese is melted.

Serve topped as desired with avocado, cilantro, and lactose-free sour cream.

Low FODMAP Red Enchilada Sauce

INGREDIENTS:

1/4 cup garlic-infused olive oil

1/4 cup gluten-free all-purpose flour

½ to 2 teaspoons chili powder, such as ground ancho chili powder

2 cups Low FODMAP Chicken Stock, either homemade or purchased

One 14.5-ounce can of diced tomatoes

1/2 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon salt

DIRECTIONS:

For the Sauce: Heat the oil in a medium-sized pot over medium heat until hot, then whisk in flour and cook, stirring often, for a minute or two to lightly cook the roux, which is the basis for your sauce. Whisk in chili powder and cook for 15 to 30 seconds then slowly whisk in chicken or vegetable broth, then tomatoes, cumin, oregano, and salt until combined. Bring to a simmer over medium heat and cook, stirring often, for about 10 minutes. Set aside. This makes about 3 cups of sauce; you might not use all of it for this recipe but it will keep, refrigerated, in a covered container for up to a week.

Recipe for Red Enchilada sauce from Robin Jaffin/Dede Wilson.

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