Red Enchilada Sauce: Another Kind of Red Sauce
The Italians do not have the corner on red sauce. This Red Enchilada Sauce is a Mexican basic. You might think that enchilada sauce comes in a can – and it does – but it is actually easy to make at home and, with our recipe, you can make sure that it is low FODMAP compliant.
This is the very same sauce that is featured in our Chicken Enchiladas, which are an Elimination Safe recipe . We consider this sauce a basic and keep some in the fridge for last minute Mexican inspired meals. You will never buy canned again!
Make sure to follow ingredient list if you want to make this vegetarian.
Red Enchilada Sauce
This Red Enchilada Sauce is better than store bought - in taste and in how it will leave you feeling. No tummy aches and Mexican food craving satisfied!
Low FODMAP Serving Size Info: Makes about 3 cups (720 ml); serving size about 1/2 cup (120 ml)
- 1/4 cup (60 ml) Low FODMAP Garlic-Infused Oil or Onion-Infused Oil, made with vegetable oil or purchased versions
- 1/4 cup (1.25 g) gluten-free all-purpose flour
- 1/2 to 2 teaspoons chilli powder, such as ground red serrano chillis
- 2 cups (480 ml) Low FODMAP Chicken Stock, either homemade or purchased OR same amount of Vegetable Broth if you want to make it vegetarian
- 1, 14.5-ounce (415 g) can diced tomatoes
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- For the Sauce: Heat the oil in a medium sized pot over medium heat until hot, then whisk in flour and cook, stirring often, for a minute or two to lightly cook the roux, which is the basis for our sauce (you are just removing the raw flour taste). Whisk in chilli powder and cook for 15 to 30 seconds then slowly whisk in stock or broth, then tomatoes, cumin, oregano and salt until combined. Bring to a simmer over medium heat and cook, stirring often, for about 10 minutes. Set aside. This makes about 3 cups of sauce; you might not use all of it for this recipe but it will keep, refrigerated, in a covered container for up to a week.
- Make a batch and keep in the fridge for impromptu Mexican and Tex-Mex inspired cooking.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Low FODMAP Recipes Created Just For You!
We take low FODMAP recipes seriously at FODMAP Everyday®. That’s why Dédé oversees our Test Kitchen and makes sure that each and every recipe works – and is low FODMAP following the most up-to-date science.
Read our article How Are Low FODMAP Recipes Created? for more in-depth information.
Rest assured that you will not find more trustworthy or delicious low FODMAP recipes anywhere – several hundred and counting.
FODMAP Everyday® Low FODMAP Recipes At A Glance:
- FODMAP Everyday® is accredited by FODMAP Friendly.
- Dédé is low FODMAP trained by Monash University.
- Dédé is also individual accredited as a recipe developer and FODMAP educator by FODMAP Friendly.
- We maintain our own professional Test Kitchen.
- Dédé has over 30 years of professional recipe development experience, including her stint as a Contributing Editor for Bon Appetit magazine and has written 17 cookbooks.
Come Join Our Low FODMAP Recipe Community!
Use Our Exclusive Recipe Filter To Find The Low FODMAP Recipe You Are Looking For Today!spire