Low FODMAP Tex-Mex Style Beef and Pork Enchilada

This is a recipe that I made up. I had guest coming over to the RV and I wanted something I could easily prepare ahead of time and then finish when my company come over to tour the RV.

Serves 8 to 10


  • Dried Chili Salsa
    • 8 to 10 Chile Guajillo peppers
    • 2 Chile de Arbol peppers
    • 1 3/4 cups of water
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoons onion powder
    • 1/4 teaspoon of salt and then more to taste
  • Filling
    • 1 tablespoon of oil
    • 1 lb of ground beef (90% lean)
    • 1 lb of ground pork
    • 1 1/2 teaspoons salt
    • 1 1/2 teaspoon ground cumin (you can use more or less, depending on taste)
    • 1 teaspoon ground coriander
    • 2 teaspoons of onion powder
    • 1/2 teaspoon of garlic powder
    • 2 cans of 4 oz of Hatch chili peppers (If you can get roasted Hatch chili peppers, chop them and use use 8 oz.)
    • 1 1/2 tablespoon of chili powder
    • 1/2 teaspoon black pepper
    • 3 tablespoons of Dried Chili Salsa
    • Additional salt and pepper to taste
  • Sauce
    • 1 teaspoon of oil
    • 1/2 of a 6 oz can of tomato paste (3 oz of tomato paste)
    • 28 oz can of crushed tomatoes
    • 1/2 teaspoon of epazote (optional)
    • 1/2 teaspoon of oregano
    • 2 teaspoons of onion powder
    • 1/2 teaspoon of garlic powder
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon salt
    • 1/2 teaspoon of ground chipotle powder (Adjust to taste. Use less if you are concerned about heat.)
    • 1/2 cup of Dried Chili Salsa
    • Additional salt and pepper to taste
  • 2 cups of fresh grated cheddar cheese (you can also use 1 cup grated cheddar cheese and 1 cup Monterey Jack cheese.)
  • 16 corn tortillas
  • Garnish Options (pick one)
    • 2 tablespoons of chopped cilantro
    • 2 tablespoons of chopped parsley
    • 2 thinly sliced scallions (not Low FODMAP)


Large or medium size cast iron skillet, immersion hand held blender and blender cup, small pot or kettle, kitchen scissors, metal spoon, small plate or bowl, 2 large pots, tongs, wooden spoons, 9 X 13 baking pan, or 2 9″ round cake pans, knife and cutting board for garnish


  1. Dried Chili Salsa
    1. Remove the stems from the Guajillo Chilis.
    2. Remove the stems from the de Arbols Chilis
    3. Heat the cast iron skillet over medium high heat until hot. You can tell it is hot enough when a drop of water sizzles and evaporates.
    4. You’ll need to work in batches. Toast the Guajillo Chilis by placing them in the cast iron skillet so they are not touching. Toast for the chilis for 15 seconds, then flip them with the tongs and toast the other side for another 15 seconds. Using the tongs, remove the chilis a plate to cool.
    5. Once the peppers have cooled, over the blender cup, cut the Guajillo Chilis into quarters with the kitchen scissors so you have tubes.
    6. Place the de Arbols Chilis into the blender cup as well.
    7. In the small pot or kettle, bring the 1 3/4 cups of water to a boil. Pour the boiling water over the chilies.
    8. Push the chilis down with the metal spoon and leave the spoon in to keep the chilis in the water. Cover the top of the blender cup with a small plate or bowl.
    9. Let sit for 30 minutes.
    10. Add the garlic and onion powder and 1/4 teaspoon of salt.
    11. Using the immersion blender, purée the chilis. Taste for salt and add extra if needed.
  2. Sauce
    1. Heat a large pot over medium heat and add the 1 teaspoon of oil.
    2. Add the 1/2 can of tomato paste to the pot and stir for about 3 to 5 minutes. This builds flavor. Add 6 oz of water. I like to use the tomato paste can for the 6 oz of water to get more of the tomato paste out.
    3. Pour in the 28 oz of crushed tomatoes.
    4. Add the epazote (if using), oregano, onion powder, garlic powder, 1/2 teaspoon pepper, 1/2 teaspoon of salt, and ground chipotle powder to the tomato sauce.
    5. Bring the tomato sauce to boil then turn down to a simmer. Cover and let cook for 20 minutes.
    6. Stir in the 1/2 cup of Dried Chili Salsa.
    7. Taste and add more salt and pepper, if needed. Leave on low heat until needed.
  3. Filling
    1. Heat a large pot over medium heat and add the 1 tablespoon of oil.
    2. When the oil starts to shimmer, add the ground beef and pork to the pot. Stir occasionally until the meat no longer has any pink.
    3. Stir in 1 1/2 teaspoons salt,1/2 teaspoon black pepper, ground cumin, ground coriander, onion powder, garlic powder, and chili powder. Mix well and let cook for about 5 minutes.
    4. Stir in the 2 cans of 4 oz of Hatch chili peppers and 3 tablespoons of Dried Chili Salsa. Mix well.
    5. Taste for salt and black pepper. Add more if needed.
    6. Turn off heat and let cool.
  4. Heat the 16 corn tortillas to make them pliable. The easies way to do this is either in the microwave or the oven.
    • Microwave: Add the stack of 16 corn tortillas to a microwave safe plate, cover them with a damp paper towel, and microwave them for 30 seconds. Check to see if they are pliable, if not microwave them for another 30 seconds.
    • Oven: Pre-heat your oven to 350 degrees F. Wrap the 16 corn tortillas in aluminum foil and place in the oven, once it has pre-heated. Leave in the oven for 10 to 15 minutes.
  5. In the baking pan or cake pans, cover the bottom with the sauce, about a 1/4 inch deep.
  6. Place a tortilla on a plate and in a line down the center of the tortilla, place about 3 tablespoon of the meat filling. Roll the tortilla by taking the edge of the tortilla that is not in line with the filling and pull it over the filling. Roll the enchilada over onto itself until you reach the other edge of the tortilla. Place seam side down into the sauce in baking pan. Line it up with the 9″ side of the pan. Repeat until all the tortillas are used up. (If using round 9″ cake pan, put them in the best that you can, see pictures below.)
  7. Cover with the enchiladas with the rest of the red sauce.
  8. Sprinkle the grated cheese over the enchiladas.
  9. At this point, the enchiladas can be refrigerated for 24 hours.
  10. Pre-heat the oven to 350 degrees F.
  11. Cover the pan with aluminum foil and bake the enchiladas for 25 minutes. Remove them aluminum foil and bake 10 minutes longer.
  12. Sprinkle your chosen garnish over the top of the enchiladas.


1/2 teaspoon of onion powder = 1/4 onion, so 2 teaspoons = 1 onion

If you have some meat filling left over, it is very good on a baked potato. It also makes a tasty taco filling. (I had about a cup of the meat filling left over.)

The Dried Chili Salsa is good for dipping chips in and it is good on tacos.

4 thoughts on “Low FODMAP Tex-Mex Style Beef and Pork Enchilada

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