Low FODMAP Gluten Free Creamy Green Chile Chicken Enchiladas

Total time1 hr 5 min

Prep time25 min

Cook time40 min

Low FODMAP Gluten Free Creamy Green Chile Chicken Enchiladas

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp salt
½ tsp ground cumin
¼ tsp black pepper
1 tbsp olive oil

For the sauce

2 tbsp unsalted butter
2 tbsp cornstarch
1 ½ cups chicken broth
1 cup sour cream
1 can (7 oz) diced green chiles
½ tsp ground cumin
¼ tsp salt

For the enchiladas

8 corn tortillas (6-inch)
2 cups shredded monterey jack cheese, divided

For serving

2 tbsp fresh cilantro, chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Pat the chicken breasts dry and season all over with the salt, cumin, and black pepper.
2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5–6 minutes per side, until the exterior is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes, then shred with two forks.

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