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)
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.