Fody's Easy Green Chicken Enchiladas

Your classic Mexican chicken Enchiladas Verde are about 45 minutes away when you have Fody's Green Enchilada  Low FODMAP Sauce in your pantry. Just grab a low FODMAP rotisserie chicken from the store – they are easier to find than you might imagine. Really the only “trick” to these is choosing your low FODMAP, gluten-free flour-style tortillas carefully. You want to make sure they are low FODMAP and I find that the ones containing gums are more flexible and easier to roll (and the gums are not a FODMAP issue). Then, pay attention to what the manufacturer suggests for warming techniques. Some suggest using a pan on top of the stove, others suggest the microwave, and I have found that the manufacturer knows best for their individual product. (see tips below for more info)

Preheat oven to 375°F (190°C). Coat a 13-inch by 9-inch (33 cm by 23 cm) rectangular ceramic or glass baking dish with nonstick spray. Pour ½ cup (120 ml) of the Fody Green Enchilada Sauce in the bottom of the dish and spread it around to lightly cover the bottom on the dish; set aside.

Heat both Fody olive oils in a large skillet over low-medium heat until shimmering. Add diced green pepper and scallions and sauté until softened, about 2 minutes. Stir in oregano and cumin and cook for about 30 seconds. Remove from heat and scrape into a large mixing bowl.

Add the chicken to the bowl along with the remainder of the first opened bottle of Fody Enchilada Sauce, chopped cilantro, and the cheddar cheese. Fold everything together and season with salt and pepper.

Assemble the Enchiladas Verde: Lay a gluten-free low FODMAP tortilla on a flat surface and arrange about 2/3 cup of the chicken mixture down the center in a long oblong shape. Roll the tortilla into a cigar shape, encasing the filling, and place seam side down crosswise in the prepared baking dish. Repeat with remaining tortillas and chicken mixture, nestling them together in the dish. Pour the remaining bottle of Fody Enchilada Sauce overall, then scatter the Monterey Jack cheese evenly over the top. Bake until heated through and bubbly, about 35 to 40 minutes. Serve topped with dollops of lactose-free sour cream and cilantro leaves.

Tips

When it comes to flour-style tortillas you have to read labels to make sure you are using a low FODMAP product. Not all gluten-free flour-style tortillas are low FODMAP. Watch out for soy flour, inulin, and other high FODMAP ingredients. You do want to warm the tortillas before rolling and each brand will have its own recommendations as to how to best accomplish that. I find either warming flat on a warm skillet, one at a time or wrapping a small stack in paper towels and microwaving briefly works best, but please follow the manufacturer’s suggestions.