Do you hate enchilada sauce from a can or a bottle? Those sauces are filled with bad oils, preservatives, flours, starches and sugar! This red enchilada sauce recipe is made with organic ingredients already found in your pantry. Can be made ahead and frozen.
Let it cool and then transfer to a glass jar with a tight lid.
Refrigerate, if not using right away.
Notes
NUTRITION INFO IS APPROXIMATE
Don't like using canned tomato sauce? Puree ripe, deep red tomatoes like tomatoes on the vine (campari). Strain the sauce, if you have the time.
Never cook this sauce on high heat. It will splatter all over the place and will also become pasty in texture.
This keto enchilada sauce yields a cup and a half of sauce. This is enough for 3 enchiladas.
Use ice cube trays to freeze this enchilada sauce. I love using ice cube trays with a lid on them, so they taste remains fresh. Months later, it still tastes great.
Nutrition
Calories: 130kcal
Keyword how to make red enchilada sauce, keto sauce recipe