1/2teaspoonlow carb sugar(or Swerve Granulated or sugar if not low carb)
1/4teaspoonchipotle chile powder
1/4teaspooninstant coffee powder
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 there are about two cups are left. (The burner heat may need to be adjusted) The sauce will be thin but flavorful. It thickens-up in the oven as the enchiladas cook and thickens up when refrigerated. Enchilada sauce should NOT be thick like pasta sauce.
Makes approximately 2 cups. Serving size is 1/4 cup. 3 NET CARBS PER SERVING.
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.