Low FODMAP Red Enchilada Sauce (Gluten-Free, Vegan Option)

Sauce up your enchiladas, wet burritos, and other Mexican and Tex-Mex dishes without the FODMAPs with this homemade Low FODMAP Red Enchilada Sauce! Zesty yet tummy-friendly and easy to prepare, this low FODMAP enchilada sauce is so flavorful your friends will never guess it's low FODMAP! Gluten-free with an option to make this enchilada sauce vegetarian and vegan.

Low FODMAP Enchilada Sauce: A Must Have for Wet Burritos

I developed this low FODMAP red enchilada sauce recipe to serve as a topping for my upcoming Low FODMAP Wet Burrito Bowls. What's a wet burrito, you say? It's heaven, that's what. Definitely something we need more on earth right now. I'll explain more about wet burritos next week when I post the recipe, so subscribe to be notified when that recipe hits the blog!

What I will say here is that enchilada sauce puts the 'wet' in wet burrito. It also makes enchiladas gooey and delectable. So, no matter what you're making it for, this low FODMAP enchilada sauce comes together quickly and will make whatever you put it on zesty and delicious.

Necessary Equipment

The equipment I use to make this low FODMAP enchilada sauce includes:

• Stovetop
• Medium saucepan or saucier - my saucepan is 2-quarts
• Small bowl
• Whisk
• Measuring spoons and cups

Low FODMAP Red Enchilada Sauce: Ingredients & Success Tips

This is a super easy recipe that doesn't require much in terms of fancy equipment or ingredients. I have all of the ingredients ready to go before starting to cook as things go quickly in this recipe.

Roux

The first step in making enchilada sauce is to make a roux. To start the roux, I add the following ingredients to a small bowl:

• Gluten-free all-purpose flour
• Chili powder
• Ground cumin
• Sea salt - I have a suggested amount listed, but you'll want to salt to your own taste as the type of broth you use (or if you use water) will impact the saltiness level.
• Ground black pepper
• Ground oregano - dried oregano leaves also work in a pinch if you don't have ground oregano.
• Smoked paprika
• Cayenne pepper (optional, lessen or omit for less heat)

I whisk the ingredients together until combined and set the bowl aside.

Then, I place a medium sauce pan on medium heat on the stove top and add both garlic-infused olive oil and extra virgin olive oil. I use two different oils so that the enchilada sauce is not overtaken with garlic flavor but still has enough oil to balance the roux.

Once the saucepan is hot, I add the flour mixture and whisk until the spices are well combined with the oil.

Tomato Paste

Then, while continuing to whisk constantly, I add the tomato paste and whisk until the paste is combined with the spices. The tomato paste will clump together with the spices, and that's normal, so no need to worry.

Broth or Water & Apple Cider Vinegar

While continuing to whisk, I slowly pour in the broth or water (for the vegetarian / vegan option) and add the apple cider vinegar and whisk until the mixture is smooth. Low FODMAP chicken bone broth is definitely the tastiest option when making this low FODMAP enchilada sauce, but if you want to make this vegetarian or vegan, using low FODMAP vegetable broth (this is on my list of recipes to create) or water will also produce a delicious sauce. Low FODMAP low sodium beef broth is also an option if you don't have chicken broth handy.

Then, I allow the sauce to come to a simmer, reduce the heat to low, and continue to simmer on low heat for 15 minutes or until the sauce comes to my desired thickness, whisking frequently.

Once the sauce has thickened, I remove it from heat, taste it and adjust the seasonings and apple cider vinegar if needed.

What can I serve this low FODMAP enchilada sauce with?

Serve this low FODMAP enchilada sauce with your favorite low FODMAP enchilada recipe or as a delicious topping for my upcoming Low FODMAP Wet Burrito Bowls.

Storage

Leftover low FODMAP enchilada sauce can be stored in an airtight container in the refrigerator for up to 5-7 days or in the freezer for up to 3 months.

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