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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)

Course: Basic, Sauce
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Makes: 6 servings
Calories: 147 kcal
Author: Dédé Wilson

Ingredients:

Preparation:

  1. 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.

  2. 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.

Notes:

Tips

  • Make a batch and keep in the fridge for impromptu Mexican and Tex-Mex inspired cooking.
Nutrition Facts
Red Enchilada Sauce
Amount Per Serving
Calories 147 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g5%
Sodium 485mg20%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Calcium 8mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.