Fodmap Approved Salsa Verde Chicken-Veggie Enchiladas

Being on the Fodmap map diet as made my food selection very limited. I've had to give up a lot of my favorite foods :( But hey that has made me that much more determined to come up with delicious recipes! So that means no dairy, no gluten, whole eggs or a lot of other things.

Now lets talk enchiladas.......they're my FAVORITE! :D They are also filled with things I cant have :/ So I've come up with a recipe to accommodate  They are packed with protein, veggies and deliciousness! Did I also mention that they're LOW CARB?!?! So lets review..... they are gluten, egg, dairy free......and low carb. Sounds good to me :)

First we should start by making the homemade Salsa Verde :) Now since onions & garlic are a couple of the foods I can't have on the Fodmap diet I had to leave them out of the recipe. If you however want to add garlic and onion be my guest, its just as delicious without though ;)

FOOD PORN 

Salsa Verde

• 1 bag or about 25-30 tomatillos
• 2 jalapenos (it wont be to spicy i promise)
• a handful of cilantro
• 1/2 cup green onion
• 2 limes, juiced
• Sea salt, to taste
• 1 tbs. olive oil

Directions:

1. Cote tomatillos and 1 jalapeno with olive oil
2. Broil until they begin to blister and char
3. Blend everything in a food processor  

Then we need to make the "tortilla" that you'll use for the enchiladas. They are super simple and only require 3 ingredients........

Low Carb "Tortilla"

• 3/4 cup egg whites
• 1 tbs. coconut flour
• Mrs. Dash spicy seasoning 

Directions:

1. Blend everything together
2. Cook on a small non-stick pan. Roll the mix in the pan so it creates a thin layer (you wont need to flip them). You should get 2 tortillas from the batter

Salsa Verde Chicken-Veggie Enchiladas

• 2 low carb "tortillas"
• Salsa Verde sauce (as much as you like)
• 1/2 grilled red bell pepper
• 1/2 grilled zucchini
• 1/2 grilled poblano pepper
• 2 tbs. nutritional yeast
• 4-5 oz shredded chicken

Directions:

1. Chop veggies into small bites, add to a bowl along with chicken & nutritional yeast
2. Add a couple tablespoons to the bowl and mix well
3. Fill your "tortillas" with the mix, roll up & top with more Salsa Verde
4. Bake at 350 for 15 min or until done
5. Top with more warm Salsa Verde (I also added hot sauce on top)