About
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
Ingredients
- 1 tablespoon butter
- 1 clove garlic
- ½ cup heavy cream
- 3 tablespoon tomato paste
- ¼ cup vegetable broth, bouillon or consomme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne
- ½ teaspoon cumin, ground
- 1 ½ teaspoon paprika
- ¼ teaspoon oregano, dried
- ¼ teaspoon cinnamon
Instructions
- 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.
- Over low heat, whisk in the heavy cream and then the tomato paste, in that order. Whisk until the sauce is lump free.
- 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.
Nutrition Facts
- Servings: 6
- Calories: 95.4kcal/399.1kJ (per serving)
- Fat: 9.3g (per serving)
- Carbs: 2.9g (per serving)
- Protein: 1.1g (per serving)
