Low FODMAP Easy Chicken Enchilada Casserole
Layers of corn tortillas, seasoned chicken, bell peppers, and melted cheese in a smoky red sauce. Tex-Mex comfort made simple.
Instructions
- 1
Stir together cornstarch, ancho chile, cumin, paprika, and salt in a large pot.
- 2
Add garlic-infused oil and cook over medium heat until bubbly.
- 3
Add crushed tomatoes and water. Cover and bring to a boil.
- 4
Add chicken and simmer until cooked through, about 15 minutes.
- 5
Remove chicken and shred using two forks.
- 6
Preheat oven to 350°F (180°C). Oil a 9x13-inch baking dish.
- 7
Spread 1/2 cup sauce on the bottom of the dish.
- 8
Layer tortillas, shredded chicken, sauce, bell pepper, and cheese. Repeat layers.
- 9
End with cheese on top.
- 10
Bake about 35 minutes until cheese is melted and casserole is bubbling.
- 11
Sprinkle with scallion greens. Cool 10 minutes before serving.
FODMAP Notes
Uses garlic-infused oil for flavor. Corn tortillas are naturally low FODMAP. Bell peppers are safe. Only scallion greens are used. Check crushed tomatoes for added garlic or onion.
Tips
- 💡 Use rotisserie chicken for faster prep
- 💡 Adjust chile heat to preference
- 💡 Top with lactose-free sour cream
- 💡 Add black olives for extra flavor
Recipe Notes
This layered casserole delivers all the flavors of enchiladas without the fuss of rolling individual tortillas. The smoky red sauce and melted cheese make it irresistible.
Substitutions
- Protein: Shredded beef or turkey
- Cheese: Cheddar or Mexican blend
- Tortillas: Gluten-free flour tortillas
Storage
- Refrigerator: Keeps 4-5 days
- Freezer: Freeze portions up to 3 months
- Reheating: Cover and bake until heated through
FODMAP Stacking Note
One serving (1/8 of casserole) is low FODMAP. Ensure crushed tomatoes have no added onion or garlic.
Related Recipes
- Low FODMAP Chicken Tacos
- Low FODMAP Mexican Rice
- Low FODMAP Taco Salad