Sweet Potato Enchilada Bake (Low FODMAP)

20 Minutes prep • 40 Minutes cook • Low FODMAP • Gluten-free • Serves 8 • Ok to make ahead: Steps 1-5

Indulge in a vibrant fusion of Mexican flavors and the velvety creaminess of sweet potatoes with my quick and easy Sweet Potato Enchilada Bake. In this recipe, I've incorporated a simple homemade enchilada sauce, addressing the challenge of finding truly low FODMAP canned options. For added versatility, you can opt for classic corn tortillas or create a lighter, lower-carb version using Trader Joe's Egg Wraps—a surprisingly airy choice for a dish of this nature. Prepare to delight your taste buds with this blend of bold spices and the comforting flavor of sweet potatoes in every bite.

Ingredients: Easy Low FODMAP Enchilada Sauce

10 ounces boxed or canned diced tomatoes (the low FODMAP Serving is 1.27 ounces)

1/4 cup water

2 tablespoons garlic-infused olive oil

2 teaspoons apple cider vinegar

1 teaspoon cumin

2 teaspoons Smoke N Sanity Essence of Onion Salt (use code IBSGC15 for 15% off)

2 teaspoons chili powder

1/4–1/2 teaspoon chipotle chili powder

1/2 teaspoon kosher salt

1 teaspoon oregano– optional (dry or 1 tablespoon chopped fresh)

Ingredients: Casserole

12 x 6-inch gluten-free corn tortillas or 6 Trader Joe’s Egg Wraps (for a lower-carb version)

2–3 cups grated extra-sharp cheese

For serving: chopped cilantro, green onion greens, diced avocado, sour cream, and Low FODMAP hot sauce

Ingredients: Filling

2 tablespoons garlic-infused olive oil

1 bunch green onions, green part only, chopped

1 large yam or sweet potato, diced into 1/2 inch cubes (optional, or use 1 large bell pepper, or 2 zucchini)

3 cups cooked shredded chicken, browned seasoned ground chicken, turkey, or beef

Or 1 can butter or cannellini beans, drained and rinsed (for a vegetarian version)

1 can fire-roasted mild diced green chilies (optional)

2 teaspoons cumin

2 teaspoons chili powder

1 teaspoon kosher salt

Directions

(1) Prepare: Preheat oven to 400 degrees F. Grate the cheese. Chop the green onion greens and the sweet potato. Chop the veggies, if using.

(2) Make the Enchilada Sauce: Place all the sauce ingredients in a blender and blend until smooth, set aside.

(3) Make the vegetable filling: Place a large frying pan over medium heat, add the oil when the pan is hot, then saute the green onion greens and sweet potatoes (or other vegetables of your choice) until tender, about 10-12 minutes, covering half way through, to allow the potatoes to get tender. Add cumin, chili powder, and salt and saute until blended and potatoes are tender. Remove from the pan and set aside.

(4) Make the meat filling: In the same large frying pan over medium heat, add the oil when the pan is hot, then add one pound each ground beef and ground pork (or all beef or all pork if you prefer) to the pan. Break up the meat and cook until browned. Add cumin, chili powder, and salt and saute until blended

(5) Put together the casserole: In a 9 x 13 inch baking dish, spread out ½ cup of enchilada sauce, to lightly coat the bottom of the pan. Spread out 2 egg wraps or 4 tortillas on top of the sauce.  Spread about half of the filling over the egg wraps/tortillas. Layer on about half of the canned green chilies (if using), and 1 cup of the grated cheese.  Drizzle with about 1/2 cup enchilada sauce. Top with 2 more egg wraps or 4 more tortillas, add the remaining filling, green chilies, 1 cup cheese, and top with 2 more egg wraps or 4 more tortillas. Drizzle the top with the remaining enchilada sauce and any additional cheese you have left.

Make-ahead note: At this point, you may put the whole casserole in the refrigerator and bring it out when you are ready to cook and serve.

(6) Bake: Cover tightly with 1 layer of parchment and then a layer of foil (to prevent foil from sticking to the casserole) and bake for 30 minutes. Uncover, and bake 10 more minutes. Remove from the oven and let rest 5 minutes before cutting and serving.

(7) Plate and serve: Serve with sour cream, diced avocado, and cilantro or chopped green onion greens.

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. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

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