Gluten-free Enchilada Sauce (Low Carb Recipe)
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.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- 3 cups unsalted chicken broth
- 3 tablespoons tomato paste
- 1 bay leaf
- 2 tbsp pure chile powder*
- 1 tbsp sweet paprika
- 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 low carb sugar (or Swerve Granulated or sugar if not low carb)
- 1/4 teaspoon chipotle chile powder
- 1/4 teaspoon instant coffee powder
- 1/16 teaspoon ground clove
- 1/16 teaspoon ground cinnamon
Put all of the ingredients into a medium to large frying pan on medium heat.
Simmer gently, stirring occasionally, until the red enchilada sauce has reduced by one cup and about two cups are left. (The burner heat may need to be adjusted) The sauce 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.
*Chiles differ in heat depending on variety. I usually buy a package of California Chile power and a package of New Mexico Chile powder and mix them together. They are more mild than other varieties. A reader mentioned that she used Ancho chile powder and it was too spicy for her children. The New Mexico and California powders seem to be fine for my children.
Calories: 53kcal | Carbohydrates: 2g | Protein: 2g | Fat: 2g