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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 54kcal
Author Megan


  • 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


  • 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.
  • 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.


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