Low Carb Enchilada Sauce

This homemade enchilada sauce is low carb, keto-friendly, and gluten-free. It comes together in just a matter of minutes with ingredients that you probably have in your pantry right now.

Cook Time 30

Total Time 30

Servings servings

Author Sabra - This Mom's Menu

Ingredients

1 tablespoon Olive Oil
1 teaspoon Ground Cumin
½ teaspoon Garlic Powder
1 tablespoon Chili Powder
¼ teaspoon Dried Oregano
pinch Cinnamon
15 oz Tomato Sauce
1 cup Vegetable Broth
¼ teaspoon Salt more or less to taste
Black Pepper to taste
1 teaspoon Apple Cider Vinegar

Instructions

Heat the oil in a large saucepan over medium-high heat. Add the spices and cook them, stirring constantly for 1-2 minutes or until they are fragrant.
1 tablespoon Olive Oil, 1 teaspoon Ground Cumin, ½ teaspoon Garlic Powder, 1 tablespoon Chili Powder, ¼ teaspoon Dried Oregano, pinch Cinnamon
Add the tomato sauce, vegetable broth, salt, and pepper to the saucepan. Continue cooking over medium-high heat until the mixture reaches a boil. After it begins to boil, reduce the heat to medium-low.
15 oz Tomato Sauce, 1 cup Vegetable Broth, ¼ teaspoon Salt, Black Pepper
Continue simmering the sauce, uncovered, for 15-20 minutes, stirring frequently until it has thickened to your liking. Stir in the vinegar and season with additional salt and pepper if desired.
1 teaspoon Apple Cider Vinegar
Use immediately or allow the sauce to cool and store in a sealed jar in the fridge for up to a week, or in a sealed freezer-safe container for up to 6 months.

Nutrition