Poblano peppers are lovely sweet and mild green peppers. They make a divine enchilada sauce that goes great with almost anything. My favorite kind of enchilada to use this sauce with is shredded beef, so I usually use some left over pot roast and this sauce to whip up some killer enchiladas, the recipe for which I will be sharing in tomorrow’s post. The full recipe isn’t exactly low FODMAP, but I have a few ideas on how to make it work for most people, so if you’ve been feeling deprived of Latin-American fare, stay tuned. I have lots of great recipes in store for you.

Green Enchilada Sauce (Low FODMAP)
- 2 tablespoons olive oil
- 3 tablespoons all purpose regular or gluten-free flour
- ½ teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon pepper
- ¼ teaspoon oregano
- 2 cups chicken stock (see recipe here)
- 1 7 oz can diced green chiles
- A few dashes Tobasco sauce or 1 finely diced medium jalepeno (optional)
In a medium sauce pan, heat oil on medium. Stir in flour and spices and mix into a paste. Whisk in chicken stock, stirring frequently. Add green chiles and continue to stir until slightly thickened, approximately 10 minutes. Add Tobasco sauce to taste, if desired.
Serves: 3-4
Prep time: 15 mins
Ready to make some enchiladas? Try ours: Shredded Beef or Chicken Enchiladas
Pepper, as in black pepper?
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Yes. Sorry. Black pepper. Hope you enjoy it!
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I can’t wait to try the chicken Enchiladas and meatballs. Thank you so much! 😋🥣
You’re the bees knees!
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Since I haven’t been eating grains laterly, we’ve been making the enchiladas without tortillas. We’ve been calling them “enchilada bowls” and they’re really tasty! It’s a great, versitile recipe. Let me know what you think!
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