Enchilada Sauce

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My recipes are grain free, refined sugar free and most are dairy free.  This recipe can easily be modified to suit dairy free needs. I love enchiladas. When I first went grain free I thought I would never be able to eat them again. Then I found Siente tortillas and tortillas chips which are grain free chips. Which meant that I would need to create my own enchilada sauce recipe if I wanted to make Enchiladas again. For this recipe, you will need my Keto Taco Seasoning and LaRena’s Cream of Chicken Soup recipes. I like a lot of enchilada sauce in my enchiladas. You can also make this recipe a couple of days in advance store in a container in the fridge.

I am not fond of the aftertaste of Tabasco. I, therefore, prefer the taste of Cholula.

Ingredients
2 15 oz can tomato sauce

1 Tablespoons Keto Taco Seasoning

1 teaspoon garlic powder

1 cup water

1/2 teaspoon Cholula

1 minced garlic clove

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon onion powder

1/2 teaspoon salt

2 1/2 tablespoons avocado oil

1 cream of LaRena’s Cream Of Chicken soup recipe

2 tablespoons tapioca flour

*1/2 cup of cheddar cheese

*1/2 cup Mexican Queso cheese

Directions:

Pour tomato sauce and all ingredients except for tapioca flour, cream of chicken soup and cheese. Stir until well combined. Add in cream of chicken soup. If not thick enough add tapioca flour with 2 tablespoons water and stir until you make a slurry. Pour into enchilada sauce while continually stirring. For those who are not dairy free stir in cheese.

 

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