Keto Enchilada Sauce
You are going to want to keep this tangy Keto Enchilada Sauce on hand! 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.
- 2 tablespoons butter
- ½ cup finely chopped onion
- 1 teaspoon minced garlic
- 1 chipotle chili pepper finely diced - more or less to taste
- 1 cup chicken broth
- 14.5 ounces tomato sauce
- ½ teaspoon xanthan gum
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- ¼ teaspoon sea salt more or less to taste
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.
Calories: 42kcal | Carbohydrates: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 352mg | Potassium: 183mg | Fiber: 1g | Sugar: 1g | Vitamin A: 810IU | Vitamin C: 4.4mg | Calcium: 17mg | Iron: 1mg