Easy Low Carb Red Enchilada Sauce

• Produce

  • 1 Bay leaf
  • 1/4 tsp Chipotle chile, powder
  • 1/2 tsp Garlic, granulated
  • 1/2 tsp Onion powder
  • 1 tsp Oregano, dried

• Canned Goods

  • 3 cups Chicken broth, Unsalted
  • 3 tbsp Tomato paste

• Baking & Spices

  • 1/4 cup Chile powder, pure
  • 1/16 tsp Cinnamon, ground
  • 1/16 tsp Clove, Ground
  • 1/2 tsp Salt

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Drinks

  • 1/4 tsp Instant coffee, powder

• Dairy

  • 2 tbsp Ghee

• Other

  • 1/2 teaspoon granulated erythritol (or 1/4 t sugar

Found on lowcarbmaven.com

Description

Directions

• Put all of the ingredients into a medium to large frying pan on medium heat.
• Simmer, stirring occasionally, until the red enchilada sauce has reduced by one cup and about two cups are left. It will be thin but flavorful. It will thicken-up in the oven as the enchiladas cook.
• Remember: The enchilada sauce is what flavors the enchiladas, so taste and adjust the seasonings. If the sauce is a little bitter, add just a touch more sweetener. It will help balance the flavors, but go easy with it. Discard the bay leaf before using.

Nutrition