Whipping up this low FODMAP enchilada sauce recipe is quick and easy. To begin, heat your oil in a medium-sized pot (not a pan!) until it is hot and simmering.

Next, whisk in your all-purpose flour and stir frequently for about two minutes. This will create a basic roux, which forms the base and core texture of the sauce.

Then whisk in your chili powder and cook the resulting mixture for about 15 to 30 seconds. Afterward, slowly whisk in your broth or stock depending on which you purchased.

Almost immediately after, whisk in the cumin, oregano, tomatoes, and salt. Stir everything thoroughly so all the flavors are combined properly. Bring the resulting sauce to a simmer over medium heat and continue to stir often for around 10 minutes.

After the 10 minute mark, set the sauce aside and let it rest for five minutes. At this point, you’re all set; you should have about 3 cups of sauce in total. Once it is settled, it will keep for about a week in an airtight container if refrigerated.