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Keto Enchilada Sauce
This sauce is an excellent way to add a little fat and flavor to any dish! With a strong tomato base, you can drizzle this Enchilada Sauce over your Mexican-inspired keto dishes, as well as over chicken dishes, zucchini pastas, and casseroles. The original recipe yield here should make about ¾ cup of sauce.Jessica L
How to Make It
Step 1
Melt the butter in a pan over low heat. Mince and toss in the garlic. Cook for about 1 minute, or just enough time to let the garlic get fragrant and the butter brown slightly.
Step 2
Over low heat, whisk in the heavy cream and then the tomato paste, in that order. Whisk until the sauce is lump free.
Step 3
Whisk in the vegetable broth and all the spices. Continue whisking as the sauce thickens slightly and reduces to a thick and creamy texture – about 3-5 minutes. It should coat the back of a wooden spoon but still loosen as it is heated.
Ingredients
- Butter – 1 tablespoon
- Garlic – 1 clove
- Heavy Cream – ½ cup
- Tomato Paste – 3 tablespoon
- Vegetable Broth, Bouillon Or Consomme – ¼ cup
- Salt – 0.5 teaspoon
- Black Pepper – ¼ teaspoon
- Cayenne – ¼ teaspoon
- Cumin, Ground – 0.5 teaspoon
- Paprika – 1.5 teaspoon
- Oregano, Dried – ¼ teaspoon
- Cinnamon – ¼ teaspoon
