Low FODMAP Green Chile Chicken Enchilada Bake

11/8/2017

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.

In a medium saucepan, combine the Low FODMAP Salsa Verde and the broth, and heat through on low heat.

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.