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Blog

Butteryum food blog recipes

Biscuit Recipe Round-up

Patricia @ ButterYum

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Did you know September is National Biscuit Month? Check out the biscuit recipes I’ve shared through the years. Whether your a beginning baker or advanced, follow a diet that’s traditional or low-carb, or are looking for sweet or savory biscuits, I’ve got you covered.

Keto Enchilada Sauce

Patricia @ ButterYum

ButterYum - how to make homemade enchilada sauce that is low carb and Keto-friendly.

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.

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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.

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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.

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The process is simple, just combine everything together in a skillet and stir to combine.

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Keep stirring - the entire process should take about 10 minutes.

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Bring the mixture to a boil and stir occasionally until the mixture reduces down to about 1 1/2 cups (roughly half).

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The color will darken as the mixture reduces.

When the mixture has reduced, remove the bay leaf.

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The enchilada sauce is now ready to use. Enjoy!

Items used to make this recipe:

(affiliate links)


Keto Enchilada Sauce

makes about 1 1/2 cups

Printable Recipe

Ingredients

  • 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

Directions

  1. 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.

Note

  • 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.