Ingredients

The following ingredients have 8 Servings
  • 3 cups unsalted chicken broth
  • 3 tablespoons tomato paste
  • 1 bay leaf
  • 2 tbsp pure chile powder*
  • 1 tbsp sweet paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon low carb sugar ((or Swerve Granulated or sugar if not low carb))
  • 1/4 teaspoon chipotle chile powder
  • 1/4 teaspoon instant coffee powder
  • 1/16 teaspoon ground clove
  • 1/16 teaspoon ground cinnamon

Instruction

  • Put all of the ingredients into a medium to large frying pan on medium heat.
  • Simmer gently, stirring occasionally, until the red enchilada sauce has reduced by one cup and there are about two cups are left. (The burner heat may need to be adjusted) The sauce will be thin but flavorful. It thickens-up in the oven as the enchiladas cook and thickens up when refrigerated. Enchilada sauce should NOT be thick like pasta sauce.