Low Fodmap Mexican Recipes

Low FODMAP Chicken Enchiladas FODMAP Everyday

WEBNov 23, 2018 · Continue cooking the chicken until cooked through, about 3 to 5 minutes more. Position rack in middle of oven. Preheat oven to …

Rating: 4.4/5(57)
1. For the Sauce: Heat the oil in a medium sized pot over medium heat until hot, then whisk in flour and cook, stirring often, for a minute or two to lightly cook the roux, which is the basis for our sauce (you are just removing the raw flour taste). Whisk in chilli powder and cook for 15 to 30 seconds then slowly whisk in stock, then tomatoes, cumin, oregano and salt until combined. Bring to a simmer over medium heat and cook, stirring often, for about 10 minutes. Set aside. This makes about 3 cups of sauce; you might not use all of it for this recipe but it will keep, refrigerated, in a covered container for up to a week.
2. For the Enchiladas: Meanwhile, place diced chicken in a mixing bowl and add the chilli powder, cumin, oregano, salt and several grinds of black pepper and toss to coat.
3. Heat oil in a medium sized nonstick skillet over medium heat until hot, add chicken and cook, stirring often, until about halfway cooked through (just losing its pink color), about 3 to 5 minutes. Stir in green chillis and a splash of the enchilada sauce and stir to coat. Continue cooking the chicken until cooked through, about 3 to 5 minutes more.
4. Position rack in middle of oven. Preheat oven to 350°F/180° Spread a little Enchilada Sauce in the bottom of an oven-proof glass 13 x 9-inch (33 cm x 23 cm) pan (or you can use two 9-inch/23 cm pie plates). Toss the cheddar and Havarti together in a bowl and set aside.

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LowFODMAP Sheet Pan Chicken Fajitas; Glutenfree, …

WEBNov 12, 2020 · Preheat oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil and spray with baking spray. In a small bowl, …

Rating: 5/5(3)
1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil and spray with baking spray
2. In a small bowl, combine low-FODMAP Happy Spices Taco Seasoning, paprika, 1 & 1/4 teaspoons salt and 1 & 1/4 teaspoons pepper
3. Place chicken and bell peppers in a bowl, and toss with the infused oils and the seasoning mixture
4. Lay chicken and peppers on the prepared pan in a single layer and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are slightly crisp

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