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Enchilada Sauce with *Bone Broth or Meat Stock* (Gluten-free, Paleo, Low Carb)

Updated · 36 Comments

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This 5-Ingredient Enchilada Sauce — made with bone broth or meat stock — can be used for Enchiladas, Mexican Casseroles, Slow-Cooked Beef or other meat, Instant Pot/Pressure Cooker Mexican Meat, impromptu Huevos Rancheros or to make any Mexican dish special.

Made with just 5 simple ingredients, it lasts well in the fridge for a week.

I grew up close to Mexico, eating authentic Mexican foods each week. This recipe captures my taste buds and heart!

Jump to Recipe

close up image of enchiladas with sauce made from bone broth or meat stock

Ingredients in Homemade Enchilada Sauce with Broth

This recipe is sooo easy you’ll be wondering why you haven’t made homemade all along! So much better tasting and with clean ingredients, this broth-based Enchilada Sauce is velvety and utterly delicious.

Gather just 5 ingredients:

  • bone broth or meat stock (or veg. broth for vegan)
  • 1 dried ancho chile (here)
  • canned pumpkin, leftover cooked winter squash OR cauliflower (zucchini might work well here, too, if you need another option)
  • solid fat of choice: butter, coconut oil or tallow
  • quality salt

How to make Enchilada Sauce with Broth or Stock

  1. Pour boiling broth over dried chile. Allow to soften for 20 to 30 minutes.
  2. Place first two ingredients + all remaining ingredients in the blender. Purée until smooth.
  3. That’s it! Your Enchilada Sauce is now ready to use, or store in the fridge until you’re ready for it.
close up image of enchiladas with sauce made from bone broth or meat stock
Print Recipe
5 from 1 vote

Enchilada Sauce with Bone Broth (or Meat Stock)

Enchilada Sauce with Bone Broth (or Meat Stock) is medium spicy. Used in moderation, it is well-liked by our kids (so, great for all ages). The ancho chile gives the sauce a smoky, authentic flavor. Keep the seeds in the sauce if you want it spicier.
Cook Time10 minutes
Total Time40 minutes
Course: condiment, Main Dish, Main dish ingredient, Sauce
Cuisine: Latin, Mexican
Keyword: bone broth, Enchilada Sauce, meat stock
Servings: 10 servings
Calories: 54kcal
Author: Megan
Cost: $5.00

Equipment

  • medium size bowl 3 cup capacity
  • blender

Ingredients

  • 1 whole dried ancho chile seeds dumped out and stem discarded (about 17 to 20 grams)
  • 2 cups bone broth steaming hot, or Meat Stock
  • 2 cups canned pumpkin or leftover cooked winter squash; or use cooked pureed cauliflower for Keto/Low Carb/Low Vitamin A (The chile has just 174 mcg of vA.)
  • 2 Tablespoon butter or fat of choice: lard, duck fat, tallow, or coconut oil
  • 1 teaspoon quality salt

Instructions

  • In a small-medium size bowl or saucepan, pour hot bone broth over the dried chile. Cover and allow chile to soften for 20 to 30 minutes.
    dried ancho chile steaming in broth for enchilada sauce
  • Place the chile, bone broth and all remaining ingredients in a blender. Puree on medium-high speed for 50 seconds, until puree is smooth.
  • The sauce is now ready to use in any recipe or can be stored in the refrigerator for up to one week.
    chicken or cheese enchiladas with sauce over the top

Notes

Cheese Enchilada Filling (optional)

This filling can be made a day ahead and kept covered in the fridge until ready to assemble casserole. It will require more spreading, and be less runny, if made ahead and chilled.
 
Servings: 10 servings
Calories: 388kcal; 4 carbs; 7 protein; 38 fat; 437 sodium

Ingredients

  • 3 cups sour cream
  • 12 ounces cream cheese, room temperature
  • 1 cup heavy cream
  • 4 ounces cheddar cheese, grated (preferably white cheddar)
  • 2 bell peppers (or poblanas if you like it spicy), diced and sauteed with 1 T. fat and ¼ tsp sea salt, or 2 cans green chilies, diced
  • 1 bunch green onions, diced (reserve whites for lower carbs or if FODMAP issues)
  • 1 tsp. oregano, dried
  • 1 tsp. cumin
  • tsp sea salt, or 2 cans green chilies, diced

Instructions

  • Mix all the ingredients together in a large mixing bowl.
  • Set aside until ready to use in Enchilada recipe.

Nutrition

Calories: 54kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 341mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 9620IU | Vitamin C: 2.6mg | Calcium: 16mg | Iron: 0.8mg

Related recipes

Pin Bone Broth / Meat Stock Enchilada Sauce here:

two images of easy enchilada sauce being poured over enchiladas with text: Bone Broth or Meat Stock Enchilada Sauce

Reader Interactions

Comments

  1. naturalfitfoodie says

    Thank you Megan for the oven variation! I was just about to run out and buy a crockpot this looks so yummy! 😉 😉

    Reply

  3. communaltable says

    This looks so good!! I’ll have to figure out a grain-free tortilla option without eggs as I am healing an egg allergy on GAPS. Frustrating bc eggs are so darn good! 😉 Great recipe!

    Reply

    • Megan Stevens says

      So true! It’s hard, too, because on GAPS we can’t have plantains and they make good egg-free batter. 🙁 It would be great without the tortillas. Maybe just layer in some blanched zucchini slices or baked winter squash slices or baked eggplant etc. The rest of it is SO good; you wouldn’t miss the tortillas. 🙂

      Reply

    • Megan Stevens says

      Anna, I made a single pot for my dairy-free daughter with coconut manna in place of all the cream. She could not stop talking about how good it was. Maybe because she loves manna but it’s worth a shot! Everything else was the same: so I folded in green onions, cumin, green chilies etc for a savory manna filling….

      Reply

  6. Raine Saunders says

    Oh my goodness, this is a beautiful looking recipe, Megan! My family loves Mexican food and we make something from that category at least once a week. We make enchilada casserole maybe once a month or so, and we have been using either sprouted organic corn tortillas or no tortillas. But I will definitely have to try this one as we usually use ground beef since that’s what we have the most of on a regular basis and chicken sounds so good!

    Reply

  7. Renee Kohley says

    Nice! I love the crock pot method! And I really love enchiladas. Plus all that amazing cheese filling – layering in the IP is something I haven’t done yet so I’m thankful to have a recipe to try it out with!

    Reply

  9. Chloe says

    This looks SO AMAZING. Tell you what, the second that I am able to add cheese and nightshades back into my diet, I’ll make this.

    Reply

  10. Elaina Newton says

    Holy, wow! This is making me really hungry right now. I love that you include a recipe for so many facets of the dish. It’s really inspiring! My slow cooker is still broke (need to get a new one, or the instapot), so I’ll have to bookmark this to try in my oven.

    Reply

    • Megan Stevens says

      Yes! At least the crock pot does the last bit of work so it’s ready when you’re hungry! 🙂 You might try leaving out the tortillas for a faster to prepare creamy stew, to be ladled over veggie noodles or steamed cauliflower. 🙂

      Reply
5 from 1 vote (1 rating without comment)

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