Emulsifier Free Chicken Enchiladas

Total time1 hr 5 min

Prep time25 min

Cook time40 min

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Ingredients

4 servings

For the enchilada sauce

2 tbsp garlic-infused oil, divided
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic 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
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½ cup scallion greens, thinly sliced
2 tbsp tomato paste
2 tsp ground cumin
2 tsp smoked paprika
1 tsp dried oregano
¼ tsp cayenne pepper
1 can (14 oz) crushed tomatoes
1 cup chicken broth
½ tsp salt

For the filling

1 ½ lb boneless, skinless chicken breasts
½ tsp salt
¼ tsp black pepper
½ cup scallion greens, thinly sliced
1 can (4 oz) diced green chiles, drained
1 cup cheddar cheese, shredded, divided

For assembly

8 corn tortillas (6-inch)
1 cup cheddar cheese, shredded

For serving

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

Instructions

1
Preheat the oven to 375°F (190°C). Season the chicken breasts on both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2
Heat 1 tbsp of the garlic-infused oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5 minutes per side, until golden on the outside. Reduce the heat to medium-low, cover, and cook for an additional 8–10 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred it into bite-sized pieces using two forks.

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