Red Enchilada Sauce is the secret to making good tasting Enchiladas. This recipe is low carb, gluten-free and easy to prepare. Enjoy it on enchiladas, tacos, or your morning eggs.
I grew up in the Southwest and one of my favorite foods was enchiladas. In Arizona and Texas, when you order enchiladas in a restaurant, it’s understood that you want enchiladas with red sauce. In New Mexico, enchiladas with green sauce is available, too, and so so good. Today I’m sharing a low carb red enchilada sauce that is perfect on eggs, breakfast omelettes or breakfast burritos.
Red Enchilada Sauce is the secret to making good tasting Enchiladas. Making a traditional red enchilada sauce involves re-hydrating dried chile peppers, blending them (in a blender) with chicken broth and spices, and then cooking the sauce on the stove until the flavors mingle and the sauce thickens.
There are many “quick” enchilada sauce recipes on the internet, but most involve making a roux with flour and chicken stock and ground chile powder instead of whole dried chiles . The roux thickens the sauce and helps make it smooth. The chile powder gives the sauce its distinctive flavor and saves time.
This recipe for red enchilada sauce is gluten-free and low carb. It calls for REAL GROUND CHILE POWDER and is thickened with tomato paste instead of a roux. For this red enchilada sauce to taste its best, make sure you use REAL GROUND CHILE POWDER. I buy it in the Mexican section of my grocery store. There are usually two to three kinds to choose from. For a more complex flavor, I mix them together.
The ingredient list for this red enchilada sauce is a little long, but you should have all of the ingredients in your spice cabinet. Don’t worry, this recipe couldn’t be easier. Simply add the ingredients to a pan and simmer on the stove. You will want to have 1 1/2 – 2 cups of enchilada sauce at the end of cooking, so add more chicken broth (or water) to equal 1 1/2 – 2 cups if you need to. If you would like more heat, add cayenne pepper.
This recipe for enchilada sauce makes enough for enchiladas to serve eight. If you are using it to sauce your tacos or eggs, simmer and reduce the red sauce further to thicken it and concentrate the flavors. So good on eggs!
[NOTE:] Why are instant coffee, clove, and cinnamon listed in the ingredients? The coffee adds a smokey flavor to the sauce while the clove and cinnamon lend a complexity. This is a very tasty low carb enchilada sauce.
1/4 cup of this Easy Low Carb Red Enchilada Sauce is 2 net carbs.
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- 3 cups unsalted chicken broth
- 3 tablespoons tomato paste
- 1 bay leaf
- 1/4 cup pure chile powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon granulated erythritol
- 1/4 teaspoon chipotle chile powder
- 1/4 teaspoon instant coffee powder
- 1/16 teaspoon ground clove
- 1/16 teaspoon ground cinnamon
- 2 tablespoons ghee, butter or olive oil
- 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.