- 3 cups unsalted chicken broth
- 3 tablespoons tomato paste
- 1 bay leaf
- 2 tbsp pure chile powder
- 1 tbsp sweet paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon Swerve granulated sugar
- 1/4 teaspoon chipotle chile powder
- 1/4 teaspoon instant coffee powder
- 1/16 teaspoon ground clove
- 1/16 teaspoon ground cinnamon
- Put all of the ingredients into a medium to large frying pan on medium heat.
- Simmer gently, stirring occasionally, until the red enchilada sauce has reduced by one cup and about two cups are left. (The burner heat may need to be adjusted) The sauce will be thin but flavorful. It will thicken-up in the oven as the enchiladas cook.
- Remember: The enchilada sauce is what flavors the enchiladas, so taste and adjust the seasonings. If the sauce is a little bitter, add just a touch more sweetener. It will help balance the flavors, but go easy with it. Discard the bay leaf before using.