Today we will show you how to prepare a delicious enchilada sauce. This sauce will be perfect for many Mexican dishes.
Of course, we have slightly changed the original recipe to keep it healthy and keto-friendly. Store-bought sauce tends to have unwanted ingredients such as vegetable oil, corn starch, sugar, artificial color and flavor.
The sauce enchilada can be white, green and red. We will prepare a red version. Thanks to hot pepper, this sauce will spice your dish up and also makes it incredibly tasty and beautiful!
One of the main ingredients is chicken broth which is collagen-rich and nutritious and will give your dish a very rich taste.
To keep it sugar-free, we can use a little bit of erythritol, monk fruit or any keto-friendly sweetener.
There is also a selection of special herbs and seasonings that make the sauce extraordinarily aromatic.
The must-have ingredient in enchilada is chili pepper which has unique properties to accelerate metabolism. After all, there is a special substance in capsicum – capsaicin. It stimulates the production of enzymes that are involved in the burning of fats and accelerating the metabolism (1).
This sauce can be served to a variety of dishes, both to meat and vegetables. We used this sauce to make this Zucchini Chicken Enchiladas dish!
Let’s Ketofy It!
In a skillet over medium heat, add olive oil in.
Add spices in and stir constantly until they release an amazing smell.
Add tomato paste and bone broth in then season with salt, erythritol (if needed), bay leaf and mix well. If you want to thicken the sauce quicker, you can add a tiny bit of xanthan gum.
Reduce the heat and allow to simmer for 10 minutes or until the desired thickness is achieved. Remove the bay leaf if needed.
Store in a glass jar in the fridge up to 4 days.
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Keto-friendly Homemade Enchilada Sauce
- 2 cups chicken broth
- 2 tbsp tomato paste
- 1 tbsp ground chili powder
- 1/2 tsp sweet paprika
- 1 tsp Ground Cumin
- 1 tsp dried oregano
- 1/4 tsp Onion Powder
- 1/2 tsp garlic powder
- 1/8 tsp ground clove
- 1/8 tsp ground cinnamon
- 1 bay leaf
- 1 tsp So Nourished Erythritol
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 1/2 tbsp olive oil
- Heat the olive oil in a medium skillet over medium heat.
- Add spices and stir well to form a paste.
- Pour in the broth and add tomato paste. Add salt, erythritol, bay leaf and stir until smooth.
- Lower the heat and simmer for 7-10 minutes or until reduced approximately by 1/3.
- Discard the bay leaf before using.