Low-FODMAP & Gluten-free Red Enchilada Sauce
Homemade enchilada sauce is by far the best. Here is my easy low-FODMAP recipe for Red Enchilada Sauce, without onion or garlic!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: About 2 cups, 8 servings; 4 tablespoons per serving 1x
- Category: Condiment, Sauce
- Method: Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 tablespoons garlic-infused olive oil*
- 2 tablespoons low-FODMAP, gluten-free flour
- 1/4 cup ancho chili powder*
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- 1 & 1/2 cups low-FODMAP vegan stock or chicken stock
- 1 (6 oz) can tomato paste
- Kosher salt, to taste
Instructions
- Set up a small saucepan, and heat the infused oil over medium-high heat
- Add the LF, GF flour, and cook for about 1 minute, whisking constantly so it doesn’t burn
- Add the rest of the spices, and then allow them to ‘bloom’ in the heat
- Slowly add the LF vegan or chicken stock, and tomato paste, and continue to whisk well, so this doesn’t clump
- Allow to simmer, then reduce heat and continue simmering for about 15 minutes until it has thickened
- Taste, and add salt, and other seasonings, if desired
- Allow to come to room temperature, and store in fridge for up to 5 days, or use in my Best Low-FODMAP Chicken Enchilada recipe
Notes
- Although this recipe has not been lab-tested, a single serving should be low-FODMAP based on available data at time of posting.
- Infused oils have the flavor but NOT FODMAPs, as the carbohydrates are not dissolved in the oils. See my Top 11 Tips and Tricks for the Low-FODMAP diet that no one ever tells you!
- Select a chili powder without added onion or garlic. 1/4 cup is the correct measurement for this ingredient, but if you like a less spicy sauce, then you can adjust to preference
- Select a low-FODMAP certified chicken or vegan stock, or try my recipes for low-FODMAP vegan stock or chicken stock
- This sauce tastes best made a day ahead
