Only 5 ingredients make this Low-FODMAP Chicken Enchilada Bake a super simple and tasty casserole!
- Prep: 20 min
- Bake: 50 min
- 10 servings
*Please stick to one serving (low-FODMAP)
Ingredients:
- 4-1/2 cups shredded chicken
- 1 can (28 ounces) FODY Green Enchilada Sauce
- 1-1/4 cups lactose-free sour cream
- 9 corn tortillas (6 inches), cut into 1-1/2-inch pieces
- 3 cups shredded Monterey Jack cheese
- Option to sprinkle cheese with fresh cut cilantro
Instructions:
- Preheat oven to 375°. In a greased 13×9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, lactose-free sour cream, tortillas, and cheese. Repeat layers.
- Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes. Let stand 15 minutes before serving.
