Here in Canada it’s pretty difficult to find enchilada sauce in grocery stores. The few times I have been able to find it (I think maybe twice… ever!), there were so many unnecessary, non keto friendly ingredients. So I went on a path of experimentation. It took a while to come up with the perfect measurements of the right combination of ingredients to get the taste and consistency I was looking for.
For this recipe, if you can, I strongly suggest using home made bone broth. It really adds something special to the flavor, making it that much richer and full bodied. (Don’t worry, store bought bone broth totally works too!)
First take all the dry ingredients and mix them well in a medium sized bowl and set it aside. Pour the bone broth and tomato paste into a large sauce pan (on medium heat) and stir until they are well blended. Allow it to simmer for a few minutes. Slowly add the mixture from your medium bowl, stirring until everything is dissolved and it begins to look like a thin sauce. Reduce the element down to low, add the bay leaf and continue to whisk the sauce occasionally until it has reduced by nearly half. If you like it thinner, take 5 minutes off the time or add an extra half a cup of broth (or water) at the end.
This is also great frozen and reheated. I make this once a month in large batches and freeze it since I normally will add one meal in my weekly meal preps that calls for it.