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Low FODMAP Enchilada Sauce (for Pumpkin Enchiladas) takes several minutes to prepare.

Low FODMAP Enchilada Sauce (for Pumpkin Enchiladas) takes several minutes to cook.

Low FODMAP Enchilada Sauce (for Pumpkin Enchiladas) makes 4 servings.

The ingredients for Low FODMAP Enchilada Sauce (for Pumpkin Enchiladas) are:

0.25 tsp Cumin seed
0.50 tsp Oregano, ground
0.50 cup (8 fl oz) Water, tap
2 tbsp Extra Virgin Olive Oil
250 gram(s) Tomato Passata
4 grams Pepper, ancho, dried
1 tsp Salt
0.125 cup Oats, Quaker (1 cup dry oats)

Here is how you make Low FODMAP Enchilada Sauce (for Pumpkin Enchiladas):

To make Enchilada Sauce, heat the oil in a medium saucepan over medium heat. Add the garlic and saute until browned. Remove and discard garlic. Add the scallions and saute until softened, about 2 minutes. Stir in the flour. Slowly pour in the tomato sauce while stirring. Add the water, ancho chili powder, salt, oregano, cumin and black pepper and stir well. Bring to a boil, reduce heat and simmer about 10 minutes, stirring occasionally, until slightly thickened. Remove from heat and set asideServing Size: Makes double recipe of sauce for the single recipe (freeze remainder for next time)

The nutritional information for Low FODMAP Enchilada Sauce (for Pumpkin Enchiladas) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 93.3

• Total Fat: 7.4 g
• Cholesterol: 0.0 mg
• Sodium: 582.6 mg
• Total Carbs: 6.4 g
• Dietary Fiber: 0.6 g
• Protein: 1.2 g