Pregnancy Friendly Chicken Enchilada Casserole

Total time1 hr 10 min

Prep time25 min

Cook time40 min

Pregnancy Friendly Chicken Enchilada Casserole

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Ingredients

6 servings

For the enchilada sauce

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Texana Brands Olive Oil, Infused, Roasted Garlic
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½ cup scallion greens, thinly sliced
2 tbsp gluten free flour
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
Ingredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
½ tsp chili powder
1 can (14 oz) diced tomatoes, drained
1 can (4 oz) diced green chiles
1 ½ cups chicken broth
½ tsp salt

For the filling

2 lb boneless, skinless chicken breasts
1 tbsp garlic-infused oil
1 medium red bell pepper, diced
½ tsp salt

For the casserole

12 small (6-inch) corn tortillas
2 cups shredded cheddar cheese

For serving

¼ cup scallion greens, thinly sliced (optional)
¼ cup fresh cilantro, roughly chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2
Make the sauce: Heat 2 tbsp garlic-infused oil in a large saucepan over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and fragrant, about 2 minutes. Sprinkle in the gluten free flour and stir constantly for 1 minute, until the mixture looks dry and slightly golden.

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