Low FODMAP Cheesy Beef Enchiladas
Low FODMAP Beef Enchiladas
Rated 4.0 stars by 2 users
Servings
4 - 5
Prep Time
20 minutes
Cook Time
25 minutes
These Low FODMAP Beef Enchiladas keep all the flavour of the classic, just without the onion and garlic. Made using our Mexican Spice blend, a low FODMAP taco seasoning. They’re familiar, comforting, and easy to make part of your weeknight rotation. No fuss, no stress, just flavour that feels good afterwards.
Ingredients
- 1/4 cup vegetable oil
-
1/4 cup plain flour
- 2 cans (800g total) crushed tomatoes
- 1/2 cup low FODMAP beef broth
-
2–3 tbsp Friendly Blends Mexican Spice Blend
- 1 tbsp brown sugar
- Salt and pepper, to taste
- 1 tbsp extra virgin olive oil
-
2–3 tbsp Friendly Blends Mexican Spice Blend
- 500g lean beef mince
-
8 medium/large tortillas
-
2 cups grated tasty cheese
- Fresh coriander, roughly chopped (optional)
- Guacamole (limit to low FODMAP serve)
-
Sour cream
Enchilada Sauce
Filling
To Serve
Directions
To make the sauce, heat vegetable oil in a medium frypan over medium heat. Whisk in gluten-free flour to form a roux.
Gradually add crushed tomatoes and beef broth while whisking to avoid lumps. Stir in Mexican Spice Blend and brown sugar. Bring to a boil, then reduce heat and simmer for 2–5 minutes until thickened. Season to taste and set aside.
Preheat oven to 180°C.
For the filling, heat olive oil in a large frying pan over high heat. Add beef mince and cook until browned, breaking it up as it cooks. Drain excess fat if needed. Stir in Mexican Spice Blend and cook for 2–3 minutes until aromatic.
In a ceramic dish (21cmx29xm) spread a thin layer of sauce over the base of a baking dish. Fill each tortilla with beef, roll tightly, and place seam-side down in the dish.
Pour remaining sauce over tortillas, sprinkle with cheese, cover with foil, and bake for 10 minutes. Remove foil and bake another 10 minutes until cheese is melted and bubbly.
Garnish with coriander if desired, and serve with guacamole and lactose-free sour cream.
Recipe Note
Substitute with lactose-free dairy or gluten-free alternatives where needed.
If using more than 2 tbsp of sour cream per serve, choose a lactose-free sour cream to keep the recipe low FODMAP.
Always check tinned tomatoes to ensure they don’t contain onion, garlic, or high FODMAP herbs and spices.