Low FODMAP Red Enchilada Sauce

 original recipe found here

• 1/4 cup Garlic-Infused Oil
• 1/4 cup all-purpose flour
• ½ to 2 teaspoons chilli powder
• 2 cups Low FODMAP Chicken Stock (I use Better Than Bouillon roasted chicken)
• 14.5-ounce can diced tomatoes
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon salt

Heat the oil in a medium sized pot over medium heat until hot, then whisk in flour and cook, stirring often, for 2 minutes. Whisk in chili powder and cook for 15 to 30 seconds. 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. Use immersion blender for a smoother sauce.

**This makes about 3 cups of sauce