Only 5 ingredients make this Low-FODMAP Chicken Enchilada Bake a super simple and tasty casserole!

*Dietitian Approved Recipe – thank you Diana Reid, MPH, RD @theglobalRD

  • Prep: 20 min
  • Bake: 50 min
  • 10 servings

*Please stick to one serving (low-FODMAP)

Ingredients:

  • 4-1/2 cups shredded chicken
  • 1 can (28 ounces) FODY Green Enchilada Sauce (BUY here: http://bit.ly/2G9hPct) *Certified low-FODMAP product
  • 1-1/4 cups lactose-free sour cream
  • 9 corn tortillas (6 inches), cut into 1-1/2-inch pieces
  • 3 cups shredded Monterey Jack cheese
  • Option to sprinkle cheese with fresh cut cilantro

Instructions:

  1. Preheat oven to 375°. In a greased 13×9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, lactose-free sour cream, tortillas, and cheese. Repeat layers.
  2. Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes. Let stand 15 minutes before serving.

Check out these easy low-FODMAP lunch ideas!

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The recipe above was adapted to be low-FODMAP from the Chicken Enchilada Bake recipe from Taste of Home: http://bit.ly/2Ij7Tyi