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FODMAP Free Chicken Enchiladas

FODMAP Free Chicken Enchiladas

FODMAP Free Chicken Enchiladas

 

FODMAP Free Chicken Enchiladas
Author: 
Recipe type: Entree
Cuisine: Tex-Mex
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This delightful Tex-Mex dish - FODMAP Free Chicken Enchiladas - will jazz up your dinner and satisfy your hungriest appetites!
Ingredients
  • 4 medium sized boneless, skinless, chicken breast (approximately 1 pound) *
  • 1 teaspoon salt
  • 1 tablespoon fresh chives, chopped
  • 2 tablespoons olive oil
  • 10-12 corn tortillas or gluten and corn free flour tortillas
  • ½ cup Tofutti Better Than Cream Cheese (or other dairy free cream cheese)
  • 2 tablespoons FODMAP Free salsa
  • 1 tablespoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground cumin
  • 1½ cups grated sharp cheddar cheese **
  • ½ cup FODMAP Free sour cream
  • 1 can (8 ounce) tomato sauce
  • 2 cups FODMAP Free enchilada sauce
  • Chopped cilantro for garnish (optional)
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Rinse chicken in cold water.
  3. Add whole breasts (or cut them in half), salt and chopped chives in a medium sauce pan and cover with water.
  4. Bring chicken to a boil, reduce heat and simmer for 15-20 minutes or until chicken is completely cooked.
  5. Remove chick from broth and allow to cool slightly.
  6. Reserve the broth to use in another recipe or discard. You won't get much chicken broth from cooking 4 breasts, but it will freeze well and it's good to have on hand.
  7. Dice the cooked chicken. You want the pieces small enough to be easy to eat.
  8. Pre-heat olive oil in heavy skillet over medium heat.
  9. Using tongs, heat a tortilla 1-2 minutes per side, or until soft and flexible. Set aside. Repeat until all tortillas are cooked. If you do not have a tortilla warmer , place them on a plate between 2 damp paper towels so they will stay soft.
  10. In large skillet, heat the cream cheese, 1 cup grated cheese, chicken, salsa, parsley, oregano, cayenne pepper and cumin over medium heat for approximately 10 minutes or until cheese melts and mixture is thoroughly combined.
  11. Add tomato sauce and sour cream and mix well.
  12. Lightly spray a 9x13 baking dish with non-stick cooking spray.
  13. Spread 2 tablespoons enchilada sauce evenly on the bottom on the baking pan.
  14. Spoon chicken mixture into the middle of each tortilla and place seam-side down in a 9x13 inch baking dish.
  15. Pour remaining enchilada sauce over the tortillas.
  16. Sprinkle remaining cheese evenly over the tortillas.
  17. Garnish with chopped cilantro.
  18. Bake uncovered in the preheated oven 20 minutes.
  19. Cool 10 minutes before serving.

 

 

 

1 comment

  1. Tammy

    Do you want this?

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