Heat both Fody olive oils in a large skillet over low-medium heat until shimmering. 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. Coat a 13-inch by 9-inch (33 cm by 23 cm) rectangular ceramic or glass baking dish with nonstick spray. 8, 8-inch (20 cm) low FODMAP gluten-free flour tortillas, warmed to make flexible (see tips)ĭirections for Fody's Easy Green Chicken Enchiladas.6-ounces (170 g) shredded Monterey Jack cheese.4-ounces (115 g) shredded cheddar cheese (mild or sharp, orange or white).
#Green chicken enchiladas plus
1/2 cup (16 g) chopped fresh cilantro, plus extra leaves for garnish.4 cups (680 g) shredded low FODMAP rotisserie chicken.1 cup (64 g) finely chopped scallion greens.1 medium green bell pepper, cored and diced.1 tablespoon Fody Shallot-Infused Low FODMAP Olive Oil.1 tablespoon Fody Garlic-Infused Low FODMAP Olive Oil.2, 8.5-ounce (241 g) bottles Fody Green Enchilada Low FODMAP Sauce, divided.(see tips below for more info)įody's Easy Green Chicken Enchiladas Ingredients 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. Then, pay attention to what the manufacturer suggests for warming techniques.
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). Really the only “trick” to these is choosing your low FODMAP, gluten-free flour-style tortillas carefully. Just grab a low FODMAP rotisserie chicken from the store – they are easier to find than you might imagine.
Your classic Mexican chicken Enchiladas Verde are about 45 minutes away when you have Fody's Green Enchilada Low FODMAP Sauce in your pantry.
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