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Low FODMAP Green Chile Chicken Enchilada Bake

11/8/2017

3 Comments

 
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Since we've got your freezer stocked with my Low FODMAP Salsa Verde, it's only fitting I show you a couple ways to use it (besides dunking tortilla chips, which is a delicious, yet obvious way to consume this salsa). 

Now, typical enchiladas are tortillas painstakingly dipped in oil, then sauce, then rolled around a filling and baked. They sure look pretty that way, but I just don't find the patience. Speaking of patience, I opted to just buy a grocery store rotisserie chicken, further diminishing the prep time. Be mindful when purchasing, as some are laden with high FODMAP garlic and/or onions. I went with the Kroger Simple Truth brand - just chicken, water and salt. You could also just roast a couple chicken breasts and chop them up for the same result. 

This is a great casserole to prepare, then pop into the freezer for another time, or you could whip this up for a potluck dinner and wow your friends with how tasty eating Low FODMAP can be. And boy howdy, can it be delicious. 

 Low FODMAP Green Chile Chicken Enchilada Bake

Serves 8

18 corn tortillas, halved
3 cups cooked chicken, finely diced
1 ear of sweet corn, kernels only
1 10oz packet of frozen chopped spinach, thawed and squeezed
1 cup canned black olives, chopped
3 cups Monterey Jack cheese, shredded
2 cups Low FODMAP Salsa Verde
​
1 cup Low FODMAP broth/stock
Fresh cilantro leaves for serving

Per Serve: Calories 331, Fat 12g, Sodium 532mg, Carbs 31g, Fiber 5g, Sugars 5g, Protein 28g

Preheat oven to 375(f).

In a large mixing bowl, combine the chicken, corn, spinach, and olives. Set aside.
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In a medium saucepan, combine the Low FODMAP Salsa Verde and the broth, and heat through on low heat.
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It's time to start assembly! I always start by spreading some sauce across the bottom of the casserole dish. Then layer the tortillas, the chicken mixture, and the cheese. More sauce, and then repeat! I like to do three layers.
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Top the final layer with the last of the cheese and the sauce. 
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Bake for 45 minutes, or until the top is golden brown and serve with a sprinkling of cilantro. 
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Can you resist that bubbly cheesy goodness? 
3 Comments
Me link
6/16/2020 08:38:15 pm

This sucks
Never make it again!!!!!

Reply
Lap
8/2/2020 12:48:10 pm

The taste was good but it was slightly soggy in the middle. I’ll consider quickly frying my tortillas next time before assembling.

Reply
Susie C
9/3/2020 01:28:03 pm

I love Mexican food and haven't eaten any in 3 years. This enchilada bake was wonderful and I will definitely be making it again!

Reply



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    Author

    Hi, I'm Zoe - a novice blogger who happened to experience IBS symptom relief following a Low FODMAP diet. I adapt recipes for a happy tongue and a happy tummy!

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