Seed Oil Free Chicken Enchilada Casserole

Total time1 hr 10 min

Prep time25 min

Cook time40 min

Seed Oil Free 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)Private Selection Infused Olive Oil Garlic Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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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
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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