Print
a fork scooping up a bite of keto primal gluten free enchilada casserole that's on a white plate and was cooked in the instant pot

Enchilada Sauce

This sauce is medium spicy. Used in moderation it is well-liked by our kids. The ancho chile gives the sauce a smoky, authentic flavor. Keep the seeds in the sauce if you want it spicier.
Cook Time 10 minutes
Total Time 40 minutes
Servings 10 servings
Calories 54 kcal
Author Megan

Ingredients

  • 2 cups bone broth hot
  • 2 cups canned pumpkin or leftover cooked winter squash; or use cooked pureed cauliflower for Keto/Low Carb
  • 1 whole dried ancho chile seeds dumped out and stem discarded
  • 2 Tablespoon butter or fat of choice: lard, duck fat, tallow, or coconut oil
  • 1 teaspoon sea salt

Instructions

  1. In a small-medium size bowl or saucepan, pour hot bone broth over the dried chile. Cover and allow chile to soften for 20-30 minutes.
  2. Place the chile, bone broth and all remaining ingredients in a blender. Puree on medium-high speed for 50 seconds, until puree is smooth.
  3. The sauce is now ready to use in any recipe or can be stored in the refrigerator for up to one week.
Nutrition Facts
Enchilada Sauce
Amount Per Serving
Calories 54 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 7mg 2%
Sodium 341mg 14%
Potassium 126mg 4%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 2g
Protein 2g 4%
Vitamin A 192.4%
Vitamin C 3.1%
Calcium 1.6%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.