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Homemade Enchilada Sauce

This gluten free enchilada sauce is so quick to make and is a wonderful low carb option for Mexican night!
Course Staples
Cuisine Mexican
Keyword gluten free enchilada sauce, homemade enchilada sauce
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 2 cups sauce
Calories 51kcal
Author Karly Campbell

Equipment

Ingredients

  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons onion powder
  • 1 teaspoon sweetener
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon ground cinnamon
  • 15 ounces tomato sauce

Instructions

  • Melt the butter in a small sauce pan over medium heat.
  • Add in the garlic and remaining spices and cook, stirring often, 1-2 minutes until fragrant.
  • Add the tomato sauce and cook, stirring occasionally, over medium heat for 3 minutes to heat through.
  • Store in an air-tight container in the refrigerator for up to 1 week.

Notes

Feel free to adjust the spices to your tastes by adding more or less cayenne, sweetener, and salt.
This recipe makes a thick enchilada sauce. Feel free to thin it out with chicken stock to your desired texture.

Nutrition

Serving: 0.25cup | Calories: 51kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 486mg | Fiber: 2g | Sugar: 2g | Net Carbs: 3g