#mexican-inspired

10-Minute Keto Enchilada Sauce

This keto enchilada sauce is the perfect sauce to accompany your Mexican-inspired dishes. Made with butter, tomato paste, and a bunch of different spices, this low-carb sauce recipe is packed full of flavor. The best part about it is that it takes only 10 minutes to make!

Adapted from this.

1 tablespoon honey

2 1/2 teaspoons olive oil

3 teaspoons lemon juice

3/8 teaspoon chipotle chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

2 1/2 lbs chicken (I used drumsticks but anything will work)

1 small onion, finely chopped

1 tablespoon garlic, minced 

1 jalapeño, minced

1 tablespoon tomato paste

15 ounces unsalted pinto beans

1 cup low-sodium chicken broth

3 tablespoons parsley

Preheat oven to 400°F.  Place chicken on foil-lined cooking tray.  Combine honey, 2 tsp olive oil, 2 tsp lemon juice, 1/4 tsp chili powder, 1/4 tsp salt, and pepper in a bowl.  Blend well.  Spoon mixture evenly over chicken.  (Forgot to get a picture of this, unfortunately).  Place chicken in over for 30-35 minutes or until internal temperature reached 165°F.

(Here’s the chicken cooked.)

Meanwhile, heat remaining oil in a pan or wok.  Add onion, garlic, jalapeño, and remaining chili powder and salt.  Sauté until onion is translucent.  Stir in tomato paste and cook for another minute.

Add beans and broth, then simmer for another 25 minutes.  Add remaining lemon juice and parsley, cook for another minute.

Total time: approx 1 hr.

Are you looking for quick and delicious recipe for dinner for two? Then Mexican-Inspired Lime Cilantro Chicken is just the right thing for you. The mixture of Cayenne and Cilantro will arouse your taste buds, when lime will bring in the sense of summer. :)