Whether you’re watching your carb intake or not, this easy keto-friendly enchilada sauce is packed full of bold flavor. Better than anything you can get in a can, you can make this enchilada sauce in about 10 minutes.
The ingredients needed: chili powder, sweet paprika, ground cumin, dried oregano, kosher salt, onion powder, garlic powder, chipotle powder (if you dare!), tomato paste, and a bay leaf.
Also needed, low or no-sodium chicken stock (try my recipe here). If you only have regular chicken stock, see my notes in the recipe below.
The process is simple, just combine everything together in a skillet and stir to combine.
Keep stirring - the entire process should take about 10 minutes.
Bring the mixture to a boil and stir occasionally until the mixture reduces down to about 1 1/2 cups (roughly half).
The color will darken as the mixture reduces.
When the mixture has reduced, remove the bay leaf.
The enchilada sauce is now ready to use.
I like to use this sauce to make keto chicken enchilada casserole. Enjoy!
Keto Enchilada Sauce
makes about 1 1/2 cups
3 cups low or no-sodium chicken stock (try my recipe here) - see note below
3 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon paprika (not smoked)
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chipotle powder (optional)
2 tablespoons salted butter
Place all the sauce ingredients, except the butter, in a skillet and bring to a boil, stirring frequently until reduced by half; remove from heat and stir in butter.
If you don’t have low or no-sodium chicken stock, use 1 cup regular chicken stock and 2 cups water. Taste enchilada sauce before using and adjust salt if needed.