You are going to want to keep this tangy Keto Enchilada Sauce on hand! It packs all the flavors of traditional enchilada sauce while remaining perfectly suited for your low-carb diet. Best of all, it tastes. so much better than store bought. I like to double the recipe and keep a couple of jars in the freezer so that throwing together a delicious meal is a snap.
Heat the butter in a saucepan over medium-high heat.
Add the onion, and cook, occasionally stirring for 6 minutes.
Add garlic and chipotle chili pepper, and cook, stirring constantly for 1 more minute.
Stir in chicken broth, tomato sauce, xanthan gum, chili powder, and cumin. Bring to a boil.
Reduce heat to low and cover. Simmer for 10 minutes.
May be made up to 2 days ahead of time or frozen for up to 2 months.