I use the lowest sugar red enchilada sauce I can find; you’re using very little, just a drizzle between layers. My non-ketonian family loves this too. Very easy to freeze individual portions of leftovers.
I’m sooo making this today!! Looks deelish! Thank you
I didn’t click on the link, but okay.
Where are you seeing a link? Are you talking about the link for the image? That just loads the full-size version of the image.
I will have to try this! Look so good!
Yay! Glad you liked.
That looks AWESOME!!
If you look up New Mexico Red Enchilada Sauce you can make it from scratch using pepper pods and just leave out the thickening agent. I have found this to be a good way to make the sauce pretty much carb free.