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Enchilada sauce is something that is quite easy to make and you can control how spicy it is as well. I have always been going to the store to buy enchilada sauce, but once I found out how to make it, I quit going. The nice thing is that you can also freeze it if you want to make a large batch of it at one time. I have only frozen small amounts of it so far. If you make your own stock, this can be as low sodium as you want it as well, then you dont have to buy gluten free chicken stock if you dont want to, as it can be a bit expensive.

This recipe is not only low carb, but it is gluten free and keto friendly

If you use your own chicken stock, then there is the possibility of little pieces of "floating meat" as there is in mine, which is completley harmless.

Ingredients

• 2 cups of chicken stock
• 1/4 - 1/2 cup of chili powder
• 3 tsp of cumin
• 1 tsp oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 to 1/2 cup of paprika  (this is used to give a bit of smoky flavor and to help give it a deep red color in place of tomato paste)
• 2 tbsp of butter
• 1 tsp chipotle chili powder

1. Place all the ingredients into a medium to large pot on medium heat.
2. Stir occasionally until the sauce has reduced to about half, or it gets to the thickness that you want.
3. Feel free to adjust the spices above to your liking or remove spices if it is too spicy for you.

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This entry was posted on January 13, 2017 at 3:00 PM and has received 1098 views. There are currently 0 comments. Print this entry.